Du Jour's counter is crowded with sure-to-please options, ranging from cookies to doughnuts to more sophisticated items like macarons and croissants.
Du Jour's apple turnover is a perfect example of the bakery's technical French approach to American favorites. The store made puff pastry sets this turnover apart.
One of the store's top seller's, the pretzel has real chew and is topped with a mix of coarse salt, black and white sesame seeds, poppy seeds, and garlic.
An individual portion of the 1970s favorite, the cupcake features banana and pineapple in the batter and is topped with a light cream cheese frosting and chopped pecans.
The pull-apart classic features soft nuggets of sweet cinnamon brioche.
Cherry Pop Tart
Flaky dough encases a not-too-sweet fruit filling that changes weekly.
Ham and Cheese Brioche
For those who like to indulge but don't have a sweet tooth, Du Jour offers a variety of savory pastries, like this brioche. Other choices include a cheddar-chive biscuit and a variety of quiches sold by the slice.
Salted Caramel Chocolate Ganache Tart
Vera Obias's classical pastry knowledge is exemplified in this chocolate ganache tart, which gets topped with Italian meringue and a hit of sea salt.
Red Velvet Macaron
Perhaps the best example of Du Jour's marriage of French technique with American flavors, this macaron is all European in its appearance but down-home in its taste.
Du Jour occupies an airy, light-filled storefront on Fifth Avenue in the heart of Park Slope. The Obiases said they were attracted to the area's high concentration of unique local businesses.