Uri Scheft, the head man at Breads Bakery, arrives in New York with a distinguished baking pedigree that spans from Israel to Denmark. His Union Square bakery is already drawing regulars, and his northern European-style breads definitely warrant the attention.
From a textbook version stuffed with apricot jam at hot Union Square bakery Breads to a not-quite-sufganiyah-but-still-awesome blood orange curd doughnut at Bed Stuy's beloved Dough, here's our guide to finding your ideal fritter this holiday season.
Last week we shared what savory food you can expect at the market, but there are many sweet options as well. And if the shopping has tired you out or you want to escape the crowds, there are plenty of great options nearby to sit down with some coffee or hot chocolate and a sweet or two.
The end of the year is a time of excess in the bread world. Bakers who spent 11 months tending their levains and sourcing locally-grown, organic rye flour suddenly pull out the white flour, sugar, booze, butter, and more sugar. But the city's bakers are an inventive bunch, so this year's crop of holiday breads offers incredible variety, both sweet and savory.
When you eat out as much as I do, summing up a year of eating is excruciatingly difficult. It's one of those "tough jobs, but someone has to do it." So here goes: a baker's dozen of things that made my 2013.
Macaroons in New York City are arguably as celebrated and as critiqued as the classic dollar pizza slice. They come in all shapes and sizes; some made with coconut, some with nuts, some formed into sandwiches with cream fillings. As Passover approached, we set out to find New York's best coconut macaroons. Here are our results.