Business & Tech

What's New At Clementine Bakery?

When was the last time you paid a visit to Clementine?

Patch last checked in with the vegan bakery, located at 299 Greene Avenue on the border of Clinton Hill and Bed-Stuy, March 2012, right free the shop's launch.

So we popped our head in today to find out what’s new. And it turns out, since its opening a year and a half ago, it has added vegan sandwiches and ice cream to its menu, along with a very long list of newly experimented baked goods.

“Our sandwiches are really, really popular,” said Imani Herron, manager at Clementine. “Sometimes people come in, and they don’t want anything but one of our sandwiches. They’re really popular because we use all fresh products—fresh bread, fresh veggies, and they're all vegan and sooo good.”

Her favorite, she says is the Autumnal, which is made of barbeque tempeh, sweet potato and kale on seeded rye bread with sage aioli. But the most popular seller is the Rueben made with tempeh, sauerkraut, vegan mozzarella cheese, Thousand Island dressing.

“Our baked goods are never the same every day,” said Herron. She added, they usually experiment off the cuff, depending upon the ingredients they have for the day. “Sometimes we’ll make the pastries with strawberry-grapefruit; sometimes it’s mint chocolate; one time we had chocolate chip cookies made with cayenne pepper.

“And our ice creams are so good. We have mango, key lime, cookie dough, strawberry, praline. We do sundaes and we do Butterfinger milkshakes that people love.

“It’s cookie dough ice cream, praline ice cream, peanut butter with either soy milk, coconut milk or almond milk. And then we put chocolate around the cup. So good. And everything is vegan!”


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