New Strudel Spot Opening in Kensington

KENSINGTON, BROOKLYN — Björn Böttcher, a pastry chef from Hamburg, Germany, met savory chef Greg Barbiero back in 2010, when they were both working at the former Ciano NYC.

The pair, each of whom have worked at a variety of restaurants, said they talked back then about going into business together, and now, the dream is finally coming together in the form of Der Pioneer, a restaurant and pastry shop aiming to open by mid-December at 737 Church Ave.

Böttcher has lived in Kensington for 14 years, while Barbiero lives in Bay Ridge.

"We felt it was a really up and coming neighborhood," Barbiero said of Kensington, while Böttcher said he was excited to "do something for the community where I live."

The chefs said Der Pioneer will initially be open 7 days a week from 7 a.m. to 6 p.m.

Barbiero will be in charge of many of the breakfast, brunch and lunch offerings, a collection of sandwiches, soups, salads, quiches, burgers, and other classic American fair.

Coffee will come from the Brooklyn Roasting Company, and the business has a beer and wine license as well.

Böttcher, meanwhile, will focus on pastry and baked goods, all of which he'll make himself in-house.

The offerings, he said, will run from the familiar, like oatmeal cookies, brownies, muffins and scones, to things less common, like French macaroons; German-style apple strudel; stollen (a german classic: like panettone bread with dried fruits and nuts inside); house-made bon-bons; and franz bröchen, which translates literally to a "French roll" (Böttcher said it's a flat bread served with cinnamon and butter).

Der Pioneer also hopes to put on more formal meals for large groups, and will make personalized cakes to order.

The business is hiring, and needs to bring on at least five baristas with a love of coffee, as well as one or two pastry chefs, a general chef, dishwashers and porters. Those interested in applying can email Böttcher and Barbiero directly (greg@derpioneer.com and bjorn@derpioneer.com).

Asked how they feel finally opening their own restaurant, Barbiero and Böttcher talked about how happy they are to finally work for themselves.

When you're working for others, "you're learning a lot, but you're being taken advantage of," Barbiero said, mentioning 16 hour days and working during holidays. "This is our thing."

The future home of Der Pioneer

Pictured at top: Greg Barbiero, left, and Björn Böttcher. Photos by John V. Santore