Danielle Spencer
Win Son Bakery | Brooklyn
October 2019
Danielle Spencer baked her way through Tom Colicchio’s kitchens at Crafted Hospitality Group as the resident pastry chef alongside longtime friend and roommate Trigg Brown—2019 StarChefs New York Rising Star Chef. When Brown joined up with pal Josh Ku to launch East Williamsburg Taiwanese restaurant Win Son, earning them both a James Beard “Best Chef” nomination, he kept Spencer’s sweets skills in mind for his second iteration of the successful spot. Win Son Bakery opened in 2019 at the same Graham Avenue intersection as the original Win Son, featuring Spencer’s pastries, doughnuts, breads, and soft serve—and inventive sandwiches, too—imbued with Tawianese flavors and textures.
Before the bakery opened, Spencer, Ku, and Sous Chef Brian Girouard traveled to Taiwan together, visiting bakeries and interviewing local pastry chefs to bring flavor and inspiration to their pastry case. Spencer has already become known for her mochi doughnuts, pineapple buns, and black sugar egg custard tarts, as well as the milk bread for sandwiches. Her soft serve comes in seasonally rotating flavors like corn and sweet potato.
