Meet the Brooklyn Baker with a Galette Side Hustle
The Deligram is an ode to the artisanal food makers of New York. Two weeks ago, we capped off the year by taking a look back at what inspired us to launch, what we’ve learned from the talented makers we met in 2021, and what’s next for us. Our first spotlight of the new year is Sachette’s Galettes, Sacha Gross’s side project inspired by the Parisian pastries of his childhood.
The Product: Sweet and savory galettes that have an unforgettable, perfectly seasoned crust.
The Deli Pick: Goat cheese and caramelized onion galette.
How To Buy: Order via DM @sachettes.galettes, and Sacha will hand deliver your order.
Price: $30.
I'm originally from Paris. I was born there and moved to New York City when I was 11 years old. [I have] an American mother and a French father. My mom was a housewife for 20 years, so my passion stemmed from seeing her cook and bake throughout my entire life. My earliest memories of childhood were going to the bakery in the morning. [While developing the galette recipes], my mom was mostly the taste tester. Coincidentally, my girlfriend’s sister had a food business in the Philippines, and part of the menu was galettes, so she helped me with the goat cheese and onion.
I'd made galettes before, and sold them here and there. But this side business really started during COVID. In college, I studied production for film and TV. I wasn't really doing much because all productions ceased when the world paused. I never saw myself doing a career in food whatsoever.
I started baking everything under the sun because I was bored. I was lucky enough to rent a house in Arizona for a month with a bunch of friends I grew up with, and because I was the sole unemployed person in that house I was cooking for everybody. I made a galette, and my friends were like, “I think you should start doing something like this on Instagram,” so I just started making them more. People love the dough, and I love the act of making it. It's a cathartic experience. It's so cliche to say, but my secret ingredient is love. Food is kind of like a hug, it's the most tangible way of showing love to someone.
There’s this candy store in New York, Bon Bon. It reminded me of the candy stores I grew up with in Paris. I became friendly with the owner, Bobby – he’s like a Swedish Willy Wonka. One day, I told him I was making galettes. He asked if I delivered them, and I gave him the galette the next day. He was nice enough to post it on Bon Bon’s [Instagram] story, and then I started getting orders from strangers.
[The growth has] been wonderfully organic, which I love. Because I make the dough, make the galettes, and deliver them, there’s only so many I can do alone. I just got a full-time job with a tequila company in May, so now I do galettes on the side and have tabled it in terms of a full-scale business.
The short term dream is to test out some new flavors, because I’ve been doing the same ones for a couple of years. I do seasonal ones depending on what’s available, but I definitely want to find a new staple to put on the roster. And I think I need more experience and a support system in the industry. I think the long-term plan is to open a cafe/galette shop where I make galettes and sandwiches, and serve other pastries and coffee. I just want it to feel like you’re in someone’s living room and they feel welcome. That’s the goal. I see myself still making the dough and the pastries every single day.
Greatest hit: The pear-apple is a classic. When it’s in season in the summer, I do peach-plum.
Most underrated product: I did a seasonal one with squash, sage and goat cheese on the bottom.
How to best enjoy your products: The best way to enjoy the pear-apple is to reheat it, and just a nice scoop of vanilla ice cream. With the goat cheese & onion, it depends on what you like: if you want to add some sweetness to it I always recommend adding some honey, and to get sweet-saltiness, add any cured meat—prosciutto, saucisson, speck, ham – or put some arugula on it.
Favorite restaurants to eat in NY: I love Win Son. I've only been there a couple of times, but the first time I had dinner there was like this is the best meal I've had in a very, very long time. And then I'm a big sandwich guy, so I love Regina's Grocery, right next to Scarr's Pizza near Dimes Square [laughs]. I like Kiki’s as well. And then I always have to mention Peking Duck House in Chinatown – it’s BYOB, so go with a few friends, order the peking duck and a couple other dishes off the menu.
Food makers to follow: I love Ghetto Gastro. They’re so community-based and have such a love for where they came up. They’re always working with cool brands and doing some funky things with their food. And then there’s a chef who used to live in my building when I lived with my mom – her name’s Samah Dada, @dadaeats. I gave her some galettes, and we exchanged some other food during COVID, it was great.
