La Bicyclette is a neighborhood bakery much like the boulangerie you might find in a small French town by the sea, where locals stop in for their bread, pastries, and a moment of community. “I never liked the idea that bread should be considered a luxury,” says Andreytchenko. “In France, a baguette at $3 does not exist. Bread is culture—it should be for everyone.”
Born and raised in Champagne, France, Andreytchenko developed an early passion for baking. At 11, he started helping out at a local bakery on the weekends. By 13, he had landed a baking apprenticeship, spending more time working dough than attending school.
His upbringing in a small-town bakery culture shaped his approach to La Bicyclette, infusing it with the same community spirit. After honing his craft across Australia, Hong Kong, and North America, Andreytchenko landed in New York. “The weather in New York is perfect for baking,” he says, dismissing the complaints of the city’s muggy climate. “It’s dry and warm almost all the time, which is ideal for bread.”
RECREATING THE FLAVORS OF FRANCE
Since opening in 2019, La Bicyclette has become an integral part of Brooklyn, nourishing locals in Williamsburg, Carroll Gardens, and Fort Greene with the artisan staples of France at a price that doesn’t break the bank.
The bakery’s focus on quality begins with ingredients, and Andreytchenko uses the very same flour he worked with as a child. “The agricultural practices in France, especially crop rotation, ensure better wheat,” he explains.
The result is a baguette with a crisp, blistered crust and an airy, honeycombed interior that transports you straight to a countryside boulangerie. The menu also features buttery, berry-filled danishes and pillowy brioche buns, each one a testament to Andreytchenko’s commitment to balance and technique.
“BREAD IS MORE THAN FOOD. BREAD IS A WAY TO CONNECTING WITH PEOPLE EVERYWHERE.”
BREAD FOR A CHANGING NEW YORK
Andreytchenko has witnessed firsthand how New York’s bread scene has evolved. “When Eric Kayser opened in 2012, people weren’t eating much bread,” he recalls. “Kayser changed that by introducing bread and croissants. From then on, people expected better bread.”
He compares the rise of New York’s bread culture to the city's coffee revolution. “Before Starbucks, coffee wasn’t a big deal. But after Starbucks, coffee shops were everywhere. Bread is experiencing the same shift now. People want it and are willing to pay for it, but it still has to be accessible.”
“My goal is to have a baguette on everyone’s table,” Andreytchenko continues. Beyond that, he aspires to open a baking school where he can pass on the knowledge he’s gained from his decades of experience. “In New York, people think they can only work in finance or law. They can be bakers too.”
Andreytchenko is optimistic about the development of New York’s bakery scene. “The new generation of bakeries in New York is breaking the mold,” he says. “They’re open-minded.” Rather than viewing other bakeries as competition, he sees them as opportunities for collaboration. “More bakeries mean more quality. New Yorkers want bread,” he says, “but it has to be for everyone.”
LA BICYCLETTE
667 Driggs Ave
Brooklyn, NY 11211
305 Court St
Brooklyn, NY 11231
136 DeKalb Ave
Brooklyn, NY 11217
39 Clifton Pl
Brooklyn, NY 11238