Aidann Gia Bacolodan, Pace University
Ole and Steen is a bakery and cafe chain with locations around Manhattan. I spent my Wednesday morning at their Union Square location to review their assorted lunch teams, desserts, and handcrafted drinks. Nestled among NYU buildings, bustling shops, and grocery stores, Ole and Steen is an excellent space to settle into after classes and errands.
To my left, two businessmen conversate over a startup company with a variety of packaged Danish pastries. To my right, a university student handwrites her notes, occasionally sipping on what seems to be a cortado. I sit at a dark wooden, circular table with surrounding leather couches to accompany. An attentive barista calls out my two drinks: an iced matcha made with almond milk and a hazelnut iced latte with oat milk. The matcha has an authentic taste, without the overly bitter undertones I tend to stray away from. Almond milk compliments the matcha’s flavor well, revealing its earthy taste without the heavy residue that lingers on the tongue. As for the latte with hazelnut syrup, the nutty add-on and espresso taste are light. The next time I order from the establishment, I plan on adding extra shots. With my international relations tests coming up, I’ll need more caffeine. The coffee served here is just perfect for my palate.
Juggling an internship, the maximum amount of credits, and scholarship applications can be rough, which is why I often try to find affordable, tasty sandwiches to take on the go. Ole and Steen satisfies my expectation in a savory sandwich, from the hot honey turkey toastie to the bagel and lox toast. The turkey toastie had a pungent and powerful dijon mustard. The bread is light, soft, and slightly crispy—wait, are those apple slices? This was the most unique sandwich I’ve had, and yet I thoroughly enjoyed the wild assortment of flavors found within a single bite! The bagel and lox delicacy was similar to a typical salmon cream cheese bagel, but instead of the thick dough we’re all used to, it was served on a multigrain slice of bread. A large dollop of cream cheese was scooped onto the unfamiliar type of grain, a perfect amount for my liking.
A large, ivory white paper box with a sticker seal encased several astonishing desserts handled carefully and skillfully. The array was composed of a vanilla cream bun, a strawberry tart, a slice of mango cheesecake, and a gateau marcel. One of my favorites were the tangy tastes of the mango cheesecake, a fluffy and light take on a typically thick and overly sweet dessert. The consistency of the custard-like base paired perfectly with the texture of the crust and the oozing red-orange syrup. A balanced ratio between each element was evident in every mouthwatering bite. This distinctive cheesecake slice was softer than its original New York counterpart, with the gentle sting of the mango flavoring and its sweet graham-cracker-like crust. The gateau marcel, on the other hand, was a chocolate concoction of sorts, with a generous cocoa dusting and unique layered structure. This moist dessert has a cute presentation, and is not sickly sweet which individuals would presume of it, based on its appearance. Two large square pieces sit atop the rounded, espresso-brown cake slice.
From this brunch at Ole and Steen, I have several main takeaways. The first being that danish bread is delectable and scarcely found at casual bakeries around the cities. My second was the pleasantness of the cafe’s environment, where there is a safe, calm, and stable atmosphere. My final point to raise is how the beautifully decorated, Instagrammable desserts are served with care and taste as great as their presentation!
For students craving a sweet treat or the multitude of other options on Ole and Steen’s menu, the Campus clipper has partnered with the establishment to offer 20% off. To redeem this offer, students can present their valid college or university ID with the coupon listed below!
