BEC (bacon, egg, and cheese sandwich) made with raclette cheese, heritage bacon, and ginger deluxe on a milk bun
Custard Toast
Fan Tuan made with pork rice roll, egg, and cruller
Left: Nian Gao apple tart and Fan Tuan in its wrapper
Right: Cappuccino
I first heard of Win Son Bakery — a hip Taiwanese-American cafe, bakery, and restaurant located on the corner of Graham and Montrose in East Williamsburg — while watching an episode of Eater's Guide to the World that featured New York restaurants open in the wee hours of the morning. This episode followed pastry chef Danielle Spencer as she gets ready for her day of baking at Win Son. I soon realized that the bakery was only a few blocks away from where we were staying in Brooklyn.
We ended up stopping by a couple times on our trip because it was so close, delicious, and perfect for meeting with friends. The first time we visited we tried a few things: the BEC (bacon, egg, and cheese sandwich), the Custard Toast, and a Cappuccino. The BEC was made with eggs, raclette cheese, heritage bacon, and ginger deluxe on a milk bun. It was quite good, my favorite part being the soft milk bun. This was a more delicate version of the BEC we had at Alita Cafe, which was served on a homemade biscuit. I don't remember exactly how the Custard Toast tasted, but I'm sure it was as good as it is photogenic. The coffee was also perfectly prepared.
On our second visit, we ordered two new items to go with a BEC and cappuccino: Fan Tuan and Nian Gao. The Fan Tuan was a rice roll stuffed with pork, egg, and cruller. It was both very flavorful and crunchy on the inside and soft from the rice on the outside. The Nian Gao, an apple tart of sorts, had an amazing flavor and crumbly texture I liked.
I would definitely stop by Win Son Bakery in the future, again ordering the Fan Tuan, a few pastries, and another breakfast sandwich.
Win Son Bakery
164 Graham Ave., Brooklyn, NY 11206
Open: Tuesday - Wednesday 9am - 9pm, Thursday - Sunday 9am - 10pm
