Jimmy Liang's new French bakery with weekend brunch to open in North Quincy this month

QUINCY ? Still busy constructing a 12,000-square-foot steakhouse at the old Masonic Temple downtown, local restaurateur Jimmy Liang and his team continue to grow while adding to the city's complex food scene. Liang's latest project, a French bakery, is scheduled to open in North Quincy at the end of the month, he said.

The bakery, Niveaux Patisserie, will open at 406 Hancock St. at the end of July, Liang said.

The site currently hosts Liang's dessert shop YoCha, which specializes in tofu puddings, frozen yogurt, sweet soups and teas. It will remain a "dual concept" space at least for the time being, Liang said, with Niveaux Patisserie open during the mornings and afternoons, and YoCha open from 4 to 9 p.m. Monday through Thursday and 4 to 10 p.m. Friday through Sunday.

Niveaux Patisserie will serve brunch on the weekends, Liang said. Pending approval of a liquor license application, brunch will include a cocktail menu.

A sneak peek at the menu

Liang shared Niveaux Patisserie's menu, which has yet to be finalized, with The Patriot Ledger. It includes a mix of Asian flavors and French staples.

Daily baked goods include the familiar butter and almond croissants, as well as ube and yuzu white chocolate croissants. There is the traditional French baguette and Japanese milk bread. Canelés come with the traditional rum and vanilla flavoring or, alternatively, black sesame.

The dessert case will similarly feature French classics infused with Asian flavors. Examples include a Mandarin orange eclair, black sesame and orange blossom mille-feuille, ube panna cotta and lychee rose macarons. Chocolate truffles flavored with orange blossom, yuzu curd and lavender will also be available.

In addition to sweets, savory croissants such as fig and prosciutto and miso bacon will be offered, as well as a kimchi Cubano sandwich.

Brunch with cocktails comes to North Quincy

The brunch menu includes Japanese souffle pancakes, caviar and Parisian madeleines, yuzu French toast, a smoked salmon tartine, chorizo and Okinawan potato hash and more.

On the cocktail menu, there's a "Tokyo Mary" with vodka, tomato juice and wasabi, a tangerine yuzu mimosa, as well as the familiar espresso martini and strawberry daquiri.

Niveaux Patisserie's regular beverage menu lists an assortment of coffees and lattes, as well as teas including blood orange hibiscus, lavender rose, Moroccan mint and blue pea flower Earl Grey.

Liang's footprint in hometown Quincy continues to grow

Niveaux Patisserie will be Liang's fourth business at Hancock Street and Billings Road, a restaurant-rich intersection that hosts the Fuji Group's hot pot restaurant Shabu and the quick-service sushi and teppanyaki joint B Cafe, as well as YoCha.

Liang also owns the upscale sushi restaurant Fuji at West of Chestnut on Hancock Street in the city center. There are five other Fuji restaurants spread throughout metro Boston.

YoCha has been closed this week as crews repaint and refresh the interior, Liang said. It is set to reopen Friday, July 12.

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Pastry chef and author Robert Gonzalez will take the lead at Niveaux Patisserie. Liang also tapped Gonzalez as the head pastry chef for Masons Steakhouse, which Liang said is on schedule to open this fall.

Gonzalez appeared on the Food Network's "Spring Baking Championship," which premiered March 4. He has worked at Boston's Bistro du Midi and Mary Dumont's Cultivar, and he headed the pastry department of Concord Market.

Peter Blandino covers Quincy for The Patriot Ledger. Contact him at [email protected]. 

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This article originally appeared on The Patriot Ledger: Jimmy Liang's Niveaux Patisserie, a French bakery, coming to Quincy