Bench Flour Bakers

Bench Flour Bakers is owned and operated by pastry chef Christine Yen. Like many of us, she commuted from Queens into Manhattan every day to her job. On her way to work as a pastry chef she would jot down notes and menu ideas that would eventually take shape in her own baking company, Bench Flour Bakers, started in the summer of 2017.

Christine has been baking professionally for the last 10 years. According to Christine, “My life in the kitchen began in my childhood home, helping my mom and grandma in the kitchen.” With hard work and a growing passion, her baking led to a career as a Manhattan pastry chef running a busy kitchen. After a few years she decided the time was right to start running her own pastry kitchen, and that’s when Christine took the leap and started her own baking business right here in Astoria. It became too much having two full time jobs so she decided to take on her own business full time. Christine says it’s equal parts exciting and nerve-wracking on a regular basis, but so worth it!

One of Christine’s first forays into selling locally was at a local market. At around the same time the Breakfast Shack (30th Street and 30th Avenue) asked if she could bake pastries for them. Then the Queens Craft Brigade Market, a monthly market here in Astoria, asked if she could vend at their third market. Since then, the Breakfast Shack and Bench Flour Bakers have become partners and she has become a regular at Queens Craft Brigade. She also does wholesale for Dawa’s in Woodside.

The Bench Flour Bakers menu has a foundation in seasonal and all-natural ingredients, using organic and local ingredients whenever possible, from flour to fruit. “Simply put, the best food comes from the best ingredients and my food philosophy is centered on creating wholesome and honest food to share with everyone.”

The menu changes regularly, with whatever is offered at its peak seasonally, which allows Christine to constantly be creative, and that is where the fun lies. “Inspiration for new recipes derives from little moments, learning something new from all the kitchens I have worked in, the trips with my family to Flushing for groceries as a kid, the memorable meals I have had all over the world and strolls through the farmers markets.”

Among her many appetizing items for sale are sweet potato, Dutch apple, pumpkin and pecan pies just to name a few, also fruit tarts, whoopee pies and one of her top sellers, “Yas Queens” sugar cookies.

Looking toward the future, Christine is planning to expand her wholesale clientele from among local Queens establishments. With the holidays in full swing, she is currently filling catering orders, making wedding cakes, birthday cakes and delivering custom orders.

“The Queens community has really embraced me and what I am putting out there; really giving me a chance, and it’s an awesome feeling. It is hard to find that kind of support anywhere else, and it’s really very apparent in our best borough. I am very excited to see where the future takes Bench Flour Bakers!”

For more on Bench Flour Bakers and how you can order her amazing desserts, go to www.benchflournyc.com, follow her on Instagram @benchflourbakers or visit her at the aforementioned places and see for yourself why you should try her delectable desserts now!

—Melissa Mennona

  
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2018-12-01 digital edition