Sponge cake is a common pastry which can be a bit
chewy or not even make a dent on your teeth, yet alone your jawbone. Chinese bakeries tend to use egg whites to
make the difference. According to Raymond Chen, owner of Maxin, the pastries
have less butter and sugar as well.
I visited one of three Maxin bakeries located in
downtown Flushing at 136-76 Roosevelt Avenue.
This particular bakery, known as Maxin’s Café, is the largest of the
three and where all the baking occurs.
Chen originally opened a bakery on 41st Rd, near the corner
of Main Street. That was in the year
2003. However, that location expanded to
become a fast food Chinese restaurant featuring dim sum. More about that in a later article!
Rush hour is the best time to see the lines of
people. In the morning, it’s a basic grab
and go from the constantly stocked shelves of both savory and sweet pastries,
many of which are inside of or topping a bun.
Hot and savory steamed buns rest an oven-like stand.
Here you have a choice of: roast pork,
pork and vegetable, chicken, Chinese sausage, red bean or just plain. Baked buns are also available and if you want
something heated up…no problem.
I first indulged in both the roast pork and chicken steamed
buns. They were tasty and had enough
“filling”. However, I prefer the baked
ones as I find them less “doughy”.
One of the biggest sellers is a box of almond
cookies that are not the large ones with the almond in the middle. Instead these “egg white” cookies are small
with a sugar glaze and chopped almonds on the top.
My taste buds were quite surprised when I introduced
my teeth and tongue to the cheesecake.
There are two kinds. One rests inside a sponge cake bun that has a hint
of lemon. The other was a square of a whole cake, sponge at bottom, lemon
flavor. Quite creamy, too.
I normally nix a Napoleon. It was the combination of the flakey pastry
and cream done their way that had me eating it layer by layer.
Being steps away from the entrance to the #7 line,
Chen told me breakfast grabbing tends to be a cup of coffee and a
sandwich. Not only do they make buns,
white bread and whole wheat bread is baked in these kitchens. Quick sandwich of perhaps scrambled egg and
tomato, or turkey to take to work. A bun and pastry for lunch. Another line forms in the pm as people stop
in for a variety of pastries to take home for dessert.
Sponge cakes come in whole or thick slices with
various flavors such as banana and chocolate chestnut. Red bean pastries are
always available.
A glass case holds another group of pastries where
you can purchase a whole cake. Here is
where you get your drinks of various flavored teas and smoothies. With the Lunar New Year approaching on
February 8, expect some special cakes made from sweet rice, that come in four
flavors which can be either sweet or savory.
The other locations are: 134-24 40th Rd.
and 37-02 Main Street. Oh, I must not
forget the square of chocolate cake to go.
Another unexpected and satisfying to a chocoholic. Went perfect with a glass of Ronnybrook Farm
milk!!
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