beta
beta
Bread, the staff of life! Sliced, unsliced, seeded, unseeded: the most important thing by far is that it be baked fresh every day, in-house. And there are some great bread bakeries in the NYC if you know where to look. Happily, I do.
Do you like, or care, or even know about bialys? If yes, then hasten here immediately and buy out the whole store. When it's gone, they will be too. A national treasure; in a class by themselves. They freeze well, FYI.
This classic East Village bakery makes all the old standards: black and white cookies, hamentaschen, danishes, babka, and a really kick-ass rye bread.
If there were a National Registry of Breads, Orwashers would have to be near the head of the list. If it's not the oldest, best, and more representative bakery in New York, I'll give you my double-seeded rye.
This tiny Kosher bakery, in an obscure corner of Midwood, produces what some people (and I am one of them) consider to be the city's greatest old-school bagels.
What's that you say? You want an Italian sub of some kind? Or a classic meatball sandwich? Then you better get to Parisi, which is the gold standard of Italian hero bread.
Everyone loves Amy's Bread, and for good reason: the fresh, light, crispy baguettes and sliceable loaves are the gold standard for sandwich bread.
After a divorce, Sullivan Stree Bakery spun off this SoHo rival, which not a few people say is even better than its more famous parent.
Legendary baker Jim Lahey made his mark as the NYC chef's bread supplier of choice at this landmark SoHo store.
It's tiny and there's always a line, but there's a reason: noplace has better croissants, whether they're plain, almonds, or chocolate. Come early and get them when they're fresh. And while you're there get a baguette...and a tart....and...um.....
