Tasty New Tricks from a Favorite Old Bakery

Chow talk from Cobble Hill, Brooklyn, often begins and ends with the marvelous Atlantic Avenue food emporium Sahadi Importing. But Damascus, the bakery just up the block, is a food-lover’s destination in its own right for Middle Eastern breads and sweets. And now the Syrian-owned shop is stretching out. Beyond the hound-endorsed baked goods, spreads, and sauces, it has laid in spices, oils, dried fruits, and at least one more refrigerator case, acemdin reports.

Excellent falafel is one relatively new item, says Nehna. Another is house-made sausage—cook it up in a dry pan (no oil needed), drizzle over some lemon juice, and eat it with pita and tahini.

As good as ever, hounds add, are Damascus’s tabbouleh, hummus, and excellent vegetable spreads, including sweet walnut and spicy red pepper varieties. Tahini bread and smoky, pleasingly charred handmade pita—shipped to restaurants up and down the coast—remain dependably terrific.

And ben61820 singles out the halvah as the best in a strong neighborhood field that also includes Sahadi and Oriental Pastry across the street; “something about damascus’ just keeps me hooked. its also nice to see them hack a piece for you fresh off the big ol’ block. old-worldy and nice.”

Damascus Bread and Pastry Shop [Cobble Hill]
195 Atlantic Avenue (between Clinton and Court streets), Brooklyn
718-625-7070

Board Link: Damascus- Not Just a Bakery Anymore