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Reminder: The annual shareholders’ meeting will take place on July 22nd at 7PM – 9PM at the usual place: The Seafarers and International House at 123 East 15th St. on the second floor.

It’s a bit of a hike, but the new Wegman’s supermarket at Astor Place is worth a visit because it is so huge and so suburban. Prices are competitive across the board, and the variety of items beats any other store in the area. The sad and tired Gristedes on University Place should be worried.

Now baking at 64 University Place is Papa d’Amour, the new bakery from celebrated pastry master Dominique Ansel. It’s gonna be fancy. Here’s New York magazine’s take:

On a recent afternoon inside the kitchen that will open as Papa d’Amour later this month, the pastry chef Dominique Ansel was holding a spoonful of tomato-tinted scrambled eggs for the consideration of his wife, Amy Ma. “White pepper,” she said after trying it. “That’s not a bad thing.” She explained that Ansel will add vermicelli to the eggs to soak up any excess moisture so the mixture can then be stuffed inside a soft, steamed bao bun, which — because this is from the same chef who invented the Cronut all those years ago — will be folded in the shape of a croissant.

A single pastry that manages to reference a dim-sum staple, French patisserie, and the tomato-egg stir-fry that Ma’s mother cooked for her at home in Taiwan is but one of the many complex, globally collaged items on the menu of Papa d’Amour, which is Ansel’s “exploration” of Asian bread culture, as he puts it. More than that, it is a manifestation of love for his two children (the enfants to his papa) where customers will be able to find loaves of shokupan and sandwiches made on that Japanese milk bread (plain or laminated); pretzel-salt-crusted Chinese custard tarts; and a banana bread Malay cake derived not from the humble American home-baking staple but of Malaysia’s more elegant, fluffy, steamed sponge cake.

The Papa is particularly excited about a scallion-basil “blossom,” which, you’d never guess unless he told you, is his take on a Taiwanese scallion pancake. “I wanted something I can pull apart,” he says. He’d seen the way the pancake’s dough is fluffed by hand to give it a flaky, almost shredded surface and a chewy middle and wanted to come up with something that mimics that interplay. He was trained in France, so his mind went to two kinds of brioche: a regular version to encase the scallion component in the middle and a laminated, layered crown to encourage ripping.

Sebco Laundry will no longer be accepting pre-paid cards to use the machines in our buildings. They are switching to an app which is called My Magic Pass. Residents will need to download the app and use the site code 7–11 EAST 13TH STREET.

You will be able to pay for use of the machines by using the app. Directions on how to use the app are posted in each laundry room.

If residents have money on their current cards Damian will provide an envelope to mail to Sebco to get refunded. Please let us know if you need an envelope. THere are also envelopes available in the laundry rooms.

Next week (July 1 to July 5), material and equipment deliveries and installation work will continue on all floors inside the building. We will be working on the new sidewalk around the building on 13th st. Additionally we will be working on the roofs of the building. There will be no work on July 4th holiday.

The following week (July 8 to July 12), material and equipment deliveries and installation work will continue on all floors as well as sidewalk work.

Dynamic!