Birdee Bakery & All-Day Café: When Design and Culinary Craft Come Together
Birdee Bakery & All-Day Café: When Design and Culinary Craft Come Together
As the saying goes, “build it and they will come.” In the case of Birdee, the new all-day café and bakery by Kent Hospitality Group, this feels especially true.
South Williamsburg has already been thriving. With a built-in community of residents—both owners and renters—living in high-end towers along the water, the area has become a natural home for places that blend aesthetic excellence with quality food. Birdee steps into this scene with an offering that’s not just functional, but soulful. It’s the kind of space where design and food are equally strong—raising the bar, together.
A View Into the Past, A Step Into the Present
The interiors celebrate the neighborhood old Domino Sugar factory’s façade with intention. From inside the café, the portals (or views) frame these architectural remnants, tying the story of the neighborhood into the present-day design. It's a quiet but powerful gesture—one that gives context and meaning to your morning coffee or afternoon croissant.
Design That Speaks Softly, But Stands Strong
The space itself is straightforward but considered: concrete floors painted in a deep emerald green; service counter openings lined with rich chocolate-toned brick. The detailing connects seamlessly to the original brick structure, while light white oak cabinets and chair accents soften the palette. Even though the chairs lean more toward beechwood (a nod to the café’s name, perhaps), it works. Matching millwork and furniture materials can often be tricky—different factories, different finishes—but here, the tones are harmonious. Choosing a vendor within the same design vein really pays off.
One area of improvement: the stool height at the marble counter could be more thoughtfully considered for better ergonomics. That said, the counter itself—done in classic Viola marble—anchors the space beautifully. Designers continue to favor this stone for its dramatic veining; used strategically, it creates a visual statement without blowing the budget.
A Front-Row Seat to the Process
As you first walk in, a large viewing window invites you into the behind-the-scenes world of the bakery. You’ll often see a group of women kneading dough, shaping pastries, and filling the room with energy and warmth. It's not just a functional kitchen; it's part of the show.
Spatial Planning That Works
Seating is smartly arranged along the window wall, maximizing every square foot. A built-in wood bench sits at the base of one of the large openings—cleverly creating a zone that does double duty. It faces the street, making it ideal for casual seating, while also establishing a natural queue area for those waiting to order. A subtle, but effective, design move.
Let’s Talk About the Food (After All, This Is an F&B Space)
We started with the croissant-style egg sandwich—flaky, savory, and satisfying. It was so good, we came back later that day for a late lunch and tried the focaccia chicken Caesar sandwich, and then again the next morning for the egg and cheese breakfast sandwich. Each dish was excellent. You could taste the quality in every bite—fresh, intentional, and unfussy in the best way. The master mind behind the recipes is Star Pastry Chef Renata Ameni who once worked in three Michelin-Star restaurants Eleven Madison Park and Manresa for many years.
But food alone doesn’t make a hospitality space. On my second visit, the young woman taking my order, Connor, remembered my name and even pronounced it correctly. I was honestly so impressed. Since the pandemic, many F&B spaces have struggled to find qualified, passionate people on the service side. So to witness the Kent Hospitality team not only meet but exceed expectations—from operations to hospitality to food and design—was beyond refreshing.
