The Pink Café & Bakery opens in Rockville Centre
A fruit tarte at The Pink Café & Bakery in Rockville Centre. Credit: Newsday/Melissa Azofeifa
Dearest gentle reader, this author eagerly presents a new eatery from Rockville Centre fit for this year's diamond of the season: The Pink Café and Bakery has a "Bridgerton"-esque romantic ambience. with pink-and-white walls, chandeliers, mirrors and wall sconces.
The all-day French pastry cafe’s menu has something for any time of the day: There's pain au chocolat ($8) and tartine rose ($15), plus morning tea service ($55 for two) served from 9:30 to 11:30 a.m. with tiered trays of mini croissants, or toasted bread with whipped honey butter, or cupcakes. A savory light lunch could be a Caprese baguette ($15) or a quiche Lorraine ($15). Afternoon tea ($55 for two), served from 3 to 5 p.m., offers petite quiches or mini tea sandwiches, served with French rose tea or café au lait. Evening specials served from 6:30 to 10 p.m. include French cheeses with crackers, bread and fruit ($35), or fondue for two ($25) with bread and apples.
Owner Amrita Brasse, from Queens, was inspired by her children and family to start this business.
"They always only liked to eat my chocolate cake or my vanilla cake, that showed in my family, in my [extended] family and my friends," Brasse said. "It was just their trust in me to give them a good quality product." Thus, a dedicated children’s menu includes a mini croissant with a hot chocolate ($15), Nutella crepe ($12), and a ham and cheese baguette ($15).
With seating for 22, Brasse plans to shift the decor to meet the season's mood. "Any holiday that’s upcoming, be prepared to see the cafe in a different vibe to match it," she said. "For every season, a cake will be [made] to match it as well."
The Pink Café & Bakery, 24 N. Park Ave., Rockville Centre, Instagram: @thepinkcafe_rvc, 516-344-5340. Open 7:30 a.m. to 8 p.m. from Sunday to Monday, 7:30 a.m. to 10 p.m. Friday and Saturday.
Melissa Azofeifa is a restaurants reporter with Newsday's FeedMe team. Having grown up on Long Island, she loves talking about food and its impact on culture. A graduate of Stony Brook University, she joined Newsday in the fall of 2024.
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