I'm ready. That's perfect. Perfect. Look at that beauty.
I got a perfect bite here. Huh? It's good. Ma'am, this is next level. This is like the most elevated version of like, you know when everyone stands in a line like during the industrial revolution and they wait for their portion And they get something that you could eat just with one hand But imagine if this was like just the best version of that.
I Know I don't know how to explain it How do you explain it Hi, you see uh Go blood dripping from my chin the easy kill my fucking jaws made a steel This is just a magical corner right here. I just like to spend my mornings here on this bench. You hear the hustle and bustle of a new world being built around you.
La Biciclette. This man's making the best bread in the city. By far. By far the best bread in New York City. I've never seen the workload done by one man in the history of life like I've seen this man do.
Le Bicyclette was born in 2019 in October. I learned to bake very early with a friend. We was 11 and at 13 I started apprenticeship.
It was my dream to have a bakery. And we do that in New York because you have a lot of place for a bakery. Morning. How are you?
Amazing. This is 7-10 and the shop open at 8. We gotta move. Yeah.
Can you bring me some nuggets? I shall. I'll bring them out. Look at this guy.
Look at this. Look at this. He's had baker's muscles right dad. You looking shredded right now. Shit, lawyers like Cochrane.
Running your fat rock in a Cochrane, break the box. Key word in the bakery, consistency. So everything is presented the same way every day, day in, day out. So we start with the butter croissant, pain au chocolat, sugar brioche. Then you've got the two Danish-type swirls, confectioner's cream, you've got the raisin, choco roux, and then you've got traditional almond croissant.
It's really loaded with a lot of almond paste inside. This reminds me of like a pine cone you find on the ground when it's been snowing and just the dusting. Yeah.
It's beautiful. Yeah. That's one of my favorite things on earth. The baguette with Paris ham, comté and butter.
Look at that. I have to work out before I eat that. So this is your starter? Yeah.
This is the baby right here of all the breads. That's the starting point. This is definitely pleasure right here. Yeah. This is how I used to mix concrete.
It's mama and papa. It's mama and papa. I'm proud of this.
I have one guest told me, you're going to watch six months, but you're never going to touch up the dough. Oof. The first day I get to touch the dough?
It's a fun day, bro. I don't deserve this, bro. I don't deserve it. Put me in the back.
That's how people do things in real life. You don't just come in the first day and they allow you to touch the dough. You can't just come in the first day and make the rice for the sushi.
You can't just cut the fish. You know what I mean? You have to learn things. You have to watch.
And if this is something that you want to do with your life, you have to take this fucking seriously. What time did you come here? 3am.
3am every single day. To make people happy. And you have people waiting online. I wait online every morning man. We all wait online.
It's beautiful. We're going to do the baguette. The key to do good baguette, you need to be fast. You see?
Yeah. Just, you know, such a beautiful move. Let me try one. I'm nervous.
I don't want to fucking ruin the baguette. So it has to be gentle and tough at the same time. Yeah. There's all kinds of fucking crazy shit. That looks like shit.
Nice. It's not bad. Yeah, nice.
For the first time. That means it's shit. For real.
The nice paddle, huh? Yeah. There we go. Perfect.
Fuck me. First time, first time. Actually...
How we look? It's okay. It's close.
I see what. Hope I did good. I'm nervous my first day. This is not a slow business. You gotta move.
Oh yeah, exactly. Like this is a pave. You know the signature brand.
I love this one. This is 96 ayer, so it's very project. You know, the same of women is very... You gotta touch it gentle.
Pulling it out. Yeah, exactly. Perfect.
It's beautiful. Perfect. It's beautiful.
I think I have a future. You know? This man handles an entire bakery, two bakeries by himself. Look at this. He does this all alone.
Look at it. And the quality is churning out. This man's making the best baguette, the best pavé to be very good.
That's the test. That is the test. It's a cathedral.
Oh well. A cathedral. Yeah.
Hello? Who's there? That's f***ing beautiful. Look at that. That's mine?
Look at that f***ing pop. Woo! Who are these men that are with you?
Who's this guy? Pastry chef. Oh yeah?
Pastry chef, yeah. You just hired him? Yes.
Oh, from France. Smells. Raspberry. Yeah.
Yes, yes, like this. Great. Oh my lord. Fucking beautiful. This is like a doorway.
It's like an ancient entry, like a portal. Yeah, yeah, exactly. You know, like... You have a...
And you go straight to... Cheese. Cheers.
This tastes healthy. This tastes like it's healthy. It's a salad. I swear it's a salad, yeah.
I'm scared. I don't want to fuck it up. And most, you know, it's like playing ball with Shaq.
Inside this dough is what? I put a lot of stuff, but all is natural. Of course. I don't put any shit in all my stuff.
No, never. Look at this butter. It's the best? Yeah, it's the best for the croissants. Where is this from?
It's from Normandy. Oh, look at that. Look at that. Woof.
Bitch, I'm had all four seasons. Shit. As you go, is to fold, but not breaking the butter inside of the dough. You see, it's starting.
I'm going to go ahead and say that it's perfect. I'll come right over to your table and flip it, play the raps, raise his edge, I'm a motherfucker off the bridge. Take him to his Satan lives, hands on fire, when I'm nice get the shaking bitch. I'm in a range looking strange, I'm sick.
Fuck. This is not easy. What you need to do is work with one hand. One hand only. One hand, yeah.
Got you. And you, take, take. Got you.
Don't use two hands like that. Yeah. What am I doing?
Because you, you, you don't know you. It's stupid. Fold it back here.
Yeah, and after you... Back again, yeah. Chef, it's okay? Looks alright, I think.
I think so. Alright, perfect. Perfect.
Not bad, huh? It's nice. I'm psyched about that.
Art, man. You're an artist. I mean, it's like a fingerprint. Each one is different, bro. There's no one alike.
This is part of people's lives. Your bakery is part of every... Like, people wake up every day, and the first thing they think of is coming here. Yeah. It's a big deal.
It's a big deal. We've been all over the fucking place, and he makes it the best. Black truffle on this? That's the one.
I don't give a fuck what's up with me. There's no good bakeries anywhere, man. This man is like a blast of a dying breed, really.
Can I reprint the cheese guys or what? Yes please for fucking god's sake. Hit the button on the objection seat.
Is that a one? This fucking cheese. Whoa.
This is fucking, this is unbelievable. So creamy it's crazy. Yeah I tried to have five or six different cheese you know. I need to choose what they don't have.
Whole food or food ton. You know I need to have another cheese. Whole town whole foods? You.
Yeah. I just love fucking things, man. I just love shit.
I love everything inside. I just love things. I love technique.
I love specialty items. I love people who can do extraordinary things. Those are fire right there, son.
Are those inlines? Those are U-Dynast made in USA. Those are sickos.
That colorway is stupid. I didn't see that. You're the man, bro.
Much love. Thank you so much, man. You're the fucking best. Thank you very much. How you feeling?
I'm not that wired up. I'm pretty fucking nice. I was just thinking to myself, man, coffee, like, the things that I used to think about coffee is, like, people using it to take a shit. Like, yeah, I got to drink this coffee in the morning so I can shit. Throw a smoke in a cigarette while drinking.
Like, that's not what this is. I don't got a shit. Put the button on the attention seat.
Cause I don't want no motherfuckers next to me. Seven foot Sicilians deal in ecstasy. Make a few to tap the seat. You tell me you can get this coffee anytime? Yep.
Yeah. Let's get two regular coffees, milk and sugar. Yeah. And then a black one. Just to try it.
Yeah. Thank you. Of course. Thank you.
Now what flavor is this? What profile? We don't know. Bitter. This is probably the one that makes you shit.
Yeah. I feel like a fucking construction worker right now. Well that's what it feels like. Like I should be looking at some floor plans or something. Like I'm a foreman.
Mm-hmm. Sometimes I wake up and I need this. Here.
This is the one? Milk and sugar. Wow.
It's a totally different product. You don't know what this is, but it mixes well with milk and sugar. And sometimes it makes sense.
Like I wake up and I want to have this. We're here to show you how we're going to evolve through our journey. You're shaman-ing me. Exactly.
You're shaman-ing me. This is, this is where we're starting at. You're fucking M. Night Shyamalan right now. Exactly.
And we're going to go to La Cabra. Which is like a multi-sensory experience. Is this taking me on levels now? Yes.
So we're starting at entry level and then we're going to the penthouse? Exactly. And then say based out of Brooklyn, they're one of the best coffee rotors in America.
So we're about to have an experience. We're about to see origin. We're about to talk further than what we did. I like that.
Yeah. Right. That's what I feel like right now.
My friend Tomas was like, oh, let's meet up there. And I was very impressed by the bakery in the back. Very good, excellent coffee program. And I love the pastries too.
Like it was one of the few spots where I walk in. And I'm like, do you guys wholesale? Because I'm in.
coffee and I'm like I want to recommend this space everywhere. Black Panthers, top of battle paint face like John Brandon. I'm like Yama with the gathers, easily triggered by old trauma.
I'm easily captureable by things like this that I like. Like wine, coffee, drugs, sex. So yes, obviously. Over here we kinda have like our four basics. It's all about like the little details, you know?
Just like making sure the grouping's right, the temperature's right, the layers, all that. Mostly technique, nothing crazy. So it's like a doughy situation.
Yeah, she got it. You can tie a bowl with this. Mm-hmm. Almond croissant, sliced in half, filled with French pan and almonds, rebaked.
So wait, you rebake it? Yeah, yeah. Ah. That's me.
It's a bet, but if you try me, I'ma put that ass to bed, babe. When it's time for a little view, you can see the whole strip. This should be like a fucking birthday cake. Get me that for my birthday cake.
And this copy is just a simple, last-minute video, again, called Bulla Dew. Real nice and sweet, kind of lightly floral. It's certainly not, you know, our competition winning coffee, but anything like that.
We'll get to do some of that in a minute. I can't wait because that's delightful. When was the last time you had like plain black coffee?
I'm not going to lie to you. The other day I had a double espresso from the Polish bakery. And I left it out four hours before I drank it.
What did it taste at that point? Yeah. Coffee is a balance between bitterness and acidity.
So if you get that right with the water ratio and the extraction, you get a good product. Also, origins and all that, where it comes from. I keep getting this unbelievable sensation of flavor behind my teeth. I don't know if I have ampullae or Lorenzini behind there, or I don't know what the fuck.
Or extra sensory, but I feel like I have bionic taste in my mouth. How are you guys feeling? You want to go back and check it out?
Yeah. Hello, everybody. How's everybody?
He's a deadly. I'm glad I live far away. I would have to ride the bike here in pro. You ever cup coffee before action? Have I ever cupped?
Yeah. No, what does that mean? Cupping is kind of the way that we taste coffee in a professional setting.
A lot of the taste of coffee has to do with how it's brewed. And when you judge a coffee, you just want to judge the coffee itself. So we're going to brew them with the ground straight in the bowl. Beautiful.
Let it sit for a minute. And then go for it. That crust.
And then we basically pick it up with a spoon once it's got to the proper temperature. And you just slurp it real hard. Mm-hmm. So that's the coffee from Brazil. That's kind of our baseline.
It's a light roast. It's still acidic. It's still got what we want out of coffee, but it's earthy.
And then this coffee here. This next one is the geisha. Let me remember that one.
The geisha I just tried. I heard geisha is like the top dog right now. It is. Yeah, it's really all about the farmer that makes the geisha the top dog. Of course.
Because you just get a lot less cherries per tree, and then you get all the nutrients. All this starts with the farmer. It all starts with the land. They're the general parent. Can you taste the difference now of each, like, origin?
I'm getting there. Mm-hmm. This one has a pretty new process called semi-carbonic maceration, which probably makes you think of natural wine. It is exactly like that.
The process comes from natural wine. So we basically pick all those cherries, fill it up in a big old tank with water, clean it out, and then it has a little bit of oxygen. It's basically like they fill it with all the grapes, just like wine, and then just like crack the lid.
Maybe a little fizzy. That little crack of the lid has completely changed the game. it allows a layman like me to pinpoint out of all those, like that was, I don't know, that one jumped out for sure. That was a good one. Not bad, right?
The goal in cupping is just to be louder than everybody else. It's all for fun and games. It's all style points. It's style points. It is.
Talking about the Danish rye, you wanna try some? Yeah, I'd love some. Hell yeah. That's the Danish rye.
Not that like hard, crusty rye that I was used to. I got that like... Have some doused. And then do pop it with sourdough here. That's good.
Good seeded bread. Brown butter, butter burnt in a pan with salt and buttermilk. Spicy pickled carrots.
Mmm, nice. Little habaneros, dill, and then we just puree it. That carrot with the brown butter is just scoopin'. That's how you gotta do it right there.
Serve it like that. Man, this is so much more than just a cup of coffee, to be honest. I like having a lot of different things in front of us. We all chose that Ethiopian one.
I'm in the range looking strange as shit. Uh, black the fire, never salty. Yo, bitch, get the fuck up off of me.
Don't try to kiss me with your lips so chalky. In the Trans Am, you can feel the kicks from the horsies. Bitch, I'm hot all four seasons.
Everything. Everything. Everything.
All right. Before today. I've never talked about coffee. At all.
At all. I've enjoyed it before today, but this is all new to me. So I've come here to be educated, please. From the best.
Yeah, yeah. So, all right. So coffee is a truffle brew. Yeah.
It is a fruit, first and foremost. We obviously think of it as a drink, but it's a fruit. It comes in the form of seeds that are wrapped in a cherry.
Actually, right off the plant, they're fucking delicious. And you've eaten the fruit. Yeah, it's like a little tart cherry thing.
Right. Got the, what we call the genotype of the plant, which is the variety of the bush. That's going to have all sorts of flavor characteristics.
And then what we focus on is sort of the variety. in conjunction with the terroir. So it's the genotype, and then what happens to that variety in a certain climate setting, which you end with the phenotype.
And then we select those, we find them in random places in the world, and then we roast them. Are you roasting different beans to a different capacity, or are they all... Slightly. But all in a similar range? Similar, yeah.
Because I press my own hash, I get the stuff, and then I use... whatever I need it. But it needs to be at a certain temp.
If you go high, it's fucked. If you go slow, it's fucked. It has to be at that right extraction rate.
And some strains take a little bit more than others. So I understand what you're... From that aspect, I understand. We taste a lot of toffees, and we just pull the ones that we say, like, these are fucking delicious.
You dictate that shit. Yeah, you dictate it. It's like, buy what we like.
This is the paranema, which is what we call an intergressed. So paranema is a mutt. Yeah, exactly. We gotta cheer, no?
It almost has like a... Yeah, it's like fucking light and delicious and like... stringent in the best way of like making my body feel good while I'm drinking you know like it feels like it's doing something right yeah yeah this is our first coffee we've ever carried from the DRC of Congo the Kimbe Mutombo one of the best exports of Congo yeah yeah thank you yeah thank you for this Congo I wouldn't say it's extremely acidic.
I smell and taste deep purple. But not like purple. Like fucking nighttime shade purple. Like it's a nightshade.
Right? This is like an eggplant nightshade fucking vibe. This is kind of where coffee is at.
Like at the most experimental level I would say. At the moment this is this is it. Send me up with a nice care package. It's a good starter pack.
Yeah. Thank you. Nah, it's off the top. Coffee is fucking on the moon right now.
Yo, I'm serious. No bullshit. You need help, like moving this shit.
Lifting. I would come here and do it as a workout a day, I swear. My first one. It's like the color of the amber the mosquito was stuck in in Jurassic Park. Thank you, bro.
Thank you. Thank you for your time. Thank you for sharing.
I learned too, you know. We always learn. We're learning daily.
We learn every moment of our lives, brother. You step in a little poopy. It's called poopy.
It's called like, yeah. It's a lot of physical work. It's manual. It puts you in different positions. Form.
It's form. It's awkward positionings. This is contortion. Here, it's all about pressure on the right angle.
It's the upside down. It's the wrong side of the dough. No, no, no, no, no. It's this.
Now, we're good. Just tell me when. My first day. Harder.
It's just like a fucking Italian guy to get mad at you. First day you ever try something. It's... Make a good espresso here. Make the fucking good espresso.
We can't make coffee and we have a problem. What is that spinning over there? I always see that, man.
Is that what you told me about? Yeah. That's a frozen one?
That's a frozen espresso, lemon granita, and then the other one's just iced Americano. It's what they call liquid cracked. All right. Yeah.
Mmm. Nah. What is this, man?
What the fuck? Now you're turning me on to something like this? That's a cafe granita.
It's got a touch of cream in it. Espresso base. Slushy.
I love anything slushy. Try the lemon. It's a lemon granita. So it's lemon, water, and sugar. This is one of my fucking favorite things on earth.
It's just lemon. Lemon anything. These showcases are just beautiful. It's tantalizing.
I see this thing he makes. It's a deliziosa. It's a pasta frolla.
It's like a cookie shell. We make mocha, coffee mousse inside of it. Hit it. It's even better than it looks. Nice dusting of pistachio on top.
That's from Sicily? Yes. Mmm. That's nitrous. What do you have back there?
Whenever you're ready. We got the nitrous tank back there? I got everything going.
You got the balloons? Let's go. Let's get some fucking balloons.
I just want to make, like, an orange marmalade, like a creamsicle. Is this proper attire? Yeah, well, come on, bro. I'm saying, you have the fucking Fila collab and I don't. No, you got your own collab.
We're good, too. I can feel my blood boil, you man. I'm out of control.
Yeah, wet suit thick so I can sweat when it's icy. Today we're making cannolis. Are these the dowels?
These are the dowels. These are famous dowels. I feel like this is like a universal love language.
What's your name? Yeah, that's my cousin. Yeah, Joe.
Nice to meet you again. So I'm going to sheet it across the dough. We'll get sheeted back and forth. We get it down to the right consistency. Are we getting it to the last point?
Yes. Do you use it for anything else other than the cannoli? No. When things ain't broke, you don't mix it.
Like driving an old Fiat. Ha ha. Keep adding flour to it.
How thin do you want to get this? Like all the way down. He's got it going. That's it. Nice.
Nice. So once it goes in, you flour this thing so they don't stick together. We do this every week.
Every week. Every Wednesday is cannoli day here. I had a fucking short arm.
Once it's done, it's rolled out, get the air out of it, then comes the fun part. It used to be done by hand. It used to be done by hand. When men were men.
Top of a tunnel and tendonitis. But you know what? We're going to let him do it by hand.
Before, we used to be able to hold it, and then you used to... and cut it down. Yeah.
Yeah. Yeah. Yeah. Yeah.
Yeah. Yeah. Yeah.
Yeah. Yeah. Yeah.
Yeah. Yeah. Yeah. Yeah.
Yeah. Yeah. Yeah. Oh, you put right there we can yoke up.
Yoked is also a verb when you're yoked. Explain that because when you're jacked up. My second language. Mine too. Oh yeah?
Yeah. Where you from? From fucking Queens.
We're going to go on the other side now. We'll see what happens when we tie them. Fruto de Matarano.
That's when you know the lemon's good when it has a little bit of a couple brown spots on it. But you guys are from able to do it. You want to sell yourself? We do.
We do the basics to sell yourself. Something like this giant heart, you have to make it. You know how beautiful that is?
Hold on. All right, so they love it. There's two ways we can do this, either in your hand or on the table.
Let me watch him up. I'm a hand guy. Thing goes in between. You make a little hole.
You push it in, and then you make the ears come out. I think I might be a hand guy also. My grandmother tried to make me a writing. She would take it out of my hand and put it in the other one, tell me to sit on it.
Back in the day, Lefty was right along. Lefty's back in the day where they thought something was wrong with you. Then they realized that you're just smarter than the rest of them. Hello, this is Dale Black with Columbia Landers.
Some of them are probably in here 20 years because the amount of use on them and oil gives it its own taste. So before we use new ones, we got to saturate them and cook them off. Which wood is this though?
Oak. Magical oak. Oak is a fucking phenomenal wood.
You need something. Oak gives flavor to everything. Yeah, you need something straight. It's adorable.
It's not a white oak. White. You're looking at $4,000, $5,000 a week. Yeah, at least now we know that come Christmas time when it gets busy and we need a hand, we just call AB. You know I'm right here.
I'm in the neighborhood. So I'll just bike on over. They look good. Thank you, bro. I've seen worse.
Yeah? Yep. I know.
Pretty hot in there. I got you. These just go in? Bring it up a little bit more.
Yeah, alright. And now? Leave it?
Go to the top. This one? Yeah.
Keep them submerged. Beautiful. Gorgeous.
So when it's done, they stop bubbling? Yeah. The bubbles, the bubbles. Dead fish?
The bubbles, you know, it goes down because the crust is cured now, so we're good to go. That way you don't want to overcook them either. You might think I'm crazy.
Yo, I would fill this with meat. Yeah, you can probably... You know what?
Sure, we can use it to make an empanada. You know, something like that. Yeah. Is there sugar in those?
No. There's just spice. We won't say what, but it's spice.
It's not sweet at all. The shell's not sweet at all. That looks like a sex mask.
This is like one of those masks you wear and fucking eyes wide shut. These are all his. He tied them. Right. Yeah.
That's why I look like shit No This is Mario This is my partner My uncle also He's our TikTok famous guy now What do we have here? Bucket of cannoli cream We use two different types of cheese Milk from sheep And milk from cow The whole point of Using a bag is technique On where you squeeze from You use it Inside Comes out And you squeeze it On top. Not bad. Not at all bad.
Look at that. That may be his best one yet. That's a design.
Definitely. Looks like a flower. That one's not bad.
That one's not bad at all. You did that one. That one's heavy.
That one's good. This is probably your best one. That one's good.
This is good. That one too. Yeah, like I said, don't make a difference. They're all edible.
That's for sure. Gotta take a bite there and a bite there. Holy fucking cannoli. On the... Definitely.
And now I want to do orange and cream. Like a nice Valencia orange. Something very Italian. Coastal.
With a creme. Huh? With even spit. But something from around that area. You know what I mean?
Like, with the orange nuts. If you smell the citrus, it's ridiculous. It's so good.
I'm going to hit that with the olive oil. Oh, that's it. How is it?
Thank you. And that's basically it. A day in the life of the cannoli.
And there it is. Put these in the showcase. Out of here. Here you go. Tear the top off the gel sole.
I'm on Melrose from Hoonabelle Jones. Baby, I never did the shell toe.