An over 90-year-old bakery with some great, uncommon breads. Wine breads, ryes, and sourdoughs are very nice.
In 2007, the family sold to Keith Cohen, a baker who started his career at Tribeca Oven. Keith kept the old ryes and pumpernickels and developed his own line of delicious artisan breads.
New York's bread world has gone through a seismic shift since our last baguette tasting in 2011. Which bakery is making the best loaf of French bread today? Take a look to find out.
New York has only been baking sourdough for about 40 years, but in that time the artisan bread revolution has given us some wonderful loaves.
The approach of spring has given New York's bread bakers a burst of creativity. Here are five must-eat loaves to mark the end of winter.
Here are ten breads—lean and nutty as well as rich and sweet—perfect for holiday tables, all from some of New York's best bakers.
This city's great bakers don't stand still. Here's a round-up of some of my favorite new breads—ample evidence that the quality of baking in New York City has never been higher.
My general bread-buying rule of thumb is the darker the better. Dark breads tend to have more flavor a more pleasing chew and a better nutritional profile. So here's a roundup of some of my favorite dark breads, both old and new.
New York's baguette bakers like to play with their bread: Prosciutto, Parmesan and picholine baguettes! Kosher baguettes! Buckwheat baguettes! Big, soft, and crappy baguettes! So last summer, Keith Cohen of Orwasher's had a radical concept. What about making the best possible real French baguettes?
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.
New York City's rugelach offerings are as diverse as the city itself. We visited 14 of the most recommended bakeries and found some real gems that would be perfect for a snack or your holiday table.
Whether you're making sandwiches or toast for pâté, sometimes only soft white breads will do. Here are the whitest breads I know.