Foodnote: Arcade Bakery, TriBeCa

Croissant: crunchy, chewy from the outside in, stable flakiness, buttery and yeasty at the same time, not greasy, not a hollow bread, but just right, yet a balance taste that tilts to a flavor being sopped on a dinner plate, still the yeast comes out again, reminding you of coffee and wintery breakfast is at hand.

The bakery's wood awning juts out to open its two windows and glass cases of pastries and bread, through a hallway of an old building with cathedral-like ceiling. The few bar tables have been gutted in the walls framing a wood-paneled bay where you can sit and eat, but the reminder of this experience is a mission church view from a bell tower at sunset - because of the museum-like light. 

I had taken home a quinoa round bread baked beautiful like a cappuccino cup designing the surface with a foliage cream. A friend had given me a homemade salsa verde and I'm thinking toasting the quinoa like grilled cheese and making a huevos rancheros to put on top and smother the salsa. I will do it this Sunday while reading the morning paper. And while I'm at it, make a Mexican coffee with cinnamon and with cardamom.