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Common Bond's chef Roy Shvartzapel ruffled feathers when he announced a goal even before the Westheimer cafe opened: He wanted to create the best bakery in the world. Some called it hubris, but now that Common Bond is open (and wildly popular), the dream doesn't seem so far off-base. Every day, the line for fresh pastries and bistro-style savory dishes snakes through the shop and out the door, with people waiting half an hour or more for some of Shvartzapel's delectable creations. The kouign amann (like a caramelized sugar croissant) and the plain croissant have been two of the most popular baked goods, while desserts like lime or chocolate tarts and black forest mousse make for a sweet, sweet end to a light meal. The savory menu changes frequently, but Shvartzapel's kitchen puts just as much energy into sandwiches, soups and salads as it does into the perfect croissant.