PARK SLOPE — Hurricane Sandy has forced Almondine Bakery to permanently close its Park Slope location.
The DUMBO-based French patisserie bakes its award-winning croissants, baguettes and macarons in basement ovens that were destroyed by flooding during the superstorm.
With no product to sell and no income to pay rent, owner Hervé Poussot said he had no choice but to give up Almondine's Park Slope outpost, which opened on Ninth Street and Seventh Avenue in 2009.
Loyal customers started an online fundraising campaign that's raised more than $25,000 for the struggling business, and a group of chefs — including big names like Daniel Boulud and Francois Payard — pitched in at a pop-up shop in December to raise money for Almondine.
Poussot told DNAinfo.com New York that he's fixed the electricity at the DUMBO store and has started to repair damaged walls. But he said he won't be able to buy new baking equipment until he receives a loan from the Small Business Administration.
Poussot said obtaining the government loan has been a paperwork-filled odyssey that never seems to end.
"They ask you for more and more and more [paperwork]," a frustrated Poussot said.
"They approved my case, but I have no idea how long it will take."
