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A&A Bake and Doubles is a closet-sized shop in Bed-Stuy that sells two kinds of Trinidadian breakfast sandwiches.

They have the bake, thick bread sandwiches best with flaky salt cod or minced herring. But I prefer the doubles. It’s a spicy chickpea stew sandwiched between two pieces of thin fried bread-the reason for the name doubles.

Doubles stands are on street corners across Trinidad. In New York, you’ll find shops selling them in Brooklyn, home to most of the city’s Trinidadians.

At A&A, the doubles are made using owner Noel Brown’s secret recipe. An architect in Trinidad, Noel began working in restaurants after immigrating to New York.

Noel’s barra, or bread, is small and crepe-like but durable enough to a hold the classic filling, which is chickpea curry. (Trinidadian food is closely related to Indian food.) This curry is a mix of chickpeas, traditional Trinidadian spices like anchar masala and chadon beni, and parsley.

It comes topped with two chutneys: a sweet tamarind and a tart mango, and a Trinidad hot pepper sauce made of fresh habanero peppers. The heat depends on how spicy you ask for. At $1.25, one or two will fill you up until lunch. Some swear that these are a great hangover cure. I don’t know about that, but I’ll definitely take a double over a bagel or donut any morning.

A&A is located at 481 Nostrand Ave. between Macon and Fulton streets. For more dining recommendations, visit CHOW.com.