Haitian and Jamaican Patties, Traditional and Not, in Brooklyn

Just across the borough, another husband-and-wife team is reimagining traditional Caribbean patties. At Branch Patty, which pops up each weekend at Artists & Fleas Williamsburg, Sam Branch and Lisa Lloyd-Branch serve Jamaican patties with crusts that skew more colorful than their Haitian counterparts, shaped into half-moons rather than rectangles.

Branch Patty opens with new Caribbean bites at Artists & Fleas in Williamsburg

Samuel Branch and his business partner and wife, Lisa, are giving Jamaican patties—the pastries often stuffed with fillings and often a flaky crust made from egg yolk or turmeric—new life at Artists & Fleas with their business Branch Patty. 

Branch patty

Chef Samuel Branch remembers a 2009 New York Times article about “Brooklyn’s new culinary movement” — the burgeoning community of cooks, bakers and makers who handcraft food with fresh, local ingredients and small-batch authenticity, all wrapped in Brooklyn-branded hipness.