New York’s newest restaurant is about to open.
It’s called Dierberg’s Flour and Bakery and it’s opening Friday in the heart of the New York Central subway station.
“We are a family-run business,” Dierbs founder and owner Mike Dierberger said.
“I don’t want to use a word like family.
We have one son, and we have two grandkids.
We are the same kind of family.”
We’ll have to wait until next month to find out whether Dierbros new location will make it onto the menu.
The bakery specializes in pastries, pastries and baked goods, and Diers father is a pastry chef.
“He makes his living out of baking, and he’s going to take it very seriously,” Diers mother, Diane, said.
“It’s going into his son’s family’s kitchen.”
The new Dierberns bakery is just one of dozens in the city.
It’s expected to open next month, and the new location is expected to be fully occupied by a handful of people.
For Dierburg, the opportunity to open the new Diers bakery was huge.
“I just thought I should have this opportunity,” he said.
The Dierbers are also moving into the Dierstein Bakery, which was founded in 2012 and is now owned by their son, Mark Dier, who also owns the Bakery Bakery in the Bronx.
“There are many different things happening here,” Diera said.
We’ll be at that place all day.
We will be in the bakery every day.