Melt Kraft Replacing French Bakery in Park Slope

By Amelia Pang
Amelia Pang
Amelia Pang
Journalist
Amelia Pang is a New York-based, award-winning journalist. She covers local news and specializes in long-form, narrative writing. She holds a Bachelor’s degree in journalism and global studies from the New School. Subscribe to her newsletter: http://tinyletter.com/ameliapang
May 21, 2013 Updated: July 18, 2015

NEW YORK— A grilled cheese shop is opening in place of Almondine, the 9th Street french bakery in Parks Slope that was forced to close after Hurricane Sandy.

Melt Kraft is run by the owners of Valley Shepherd Creamery, a seventh avenue dairy delicacies shop that produces its products from a 120-acre farm in Morris County, according to Grub Street.

 Melt Kraft’s menu includes dishes such as the $8.50 Melter Skelter, made with pickled green tomatoes, jalapeno, barbecue chips and watercress, and the famous $8.75 Valley Thunder with cheddar cheese and brisket mixed with macaroni and cheese.

 It is yet to be determined when Melt Kraft will open.

 Other recent coming additions to the Parks Slope food scene include the Gelato shop L’Albero Dei Gelati, which announced in February that it was opening a store at 341 Fifth Ave. and Fourth Street in early June.

Also, construction has began in the former Moutarde space at 239 Fifth Ave., reported Here’s Park Slope. The French bakery chain Le Pain Quotidien is moving into that spot.

 

Amelia Pang
Journalist
Amelia Pang is a New York-based, award-winning journalist. She covers local news and specializes in long-form, narrative writing. She holds a Bachelor’s degree in journalism and global studies from the New School. Subscribe to her newsletter: http://tinyletter.com/ameliapang