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Jul 14, 2007 10:29 AM

Grandaisy Bakery on Sullivan Street

Just had some of their roman style pizza bianca, as delicious as ever.

Pomodoro Pugliese has whole cherry tomatoes and a thick crusty yeasty doughineess, thin Fennel and Cauliflower are just so savory... (I take them home and toaster oven them for two minutes).

And their sweet "Schiatta D'Uva" with "champagne grapes" is also great. I told my wife I was leaving the slice for her, then felt compelled to eat half. Then ate half of the half I'd left her. (She's a light eater.)

Also bought good some great crusty bread for dinner.

I don't really understand the breakup (or naming conventions) with Grandaisy Bakery on Sullivan Street and Sullivan Street Bakery in the far West 40s, but it hasn't affected the quality in Soho.

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    1. I picked up a Pane Pugliese from the West 40's Sullivan Street via Murray's Cheese yesterday. It wasn't even close to the one's I usually get from Grand Daisy. No almost burnt crispy crust or airhole filled interior. Blech!

      1. Ever tried the Hazelnut cake with ganache or the citrus pound cake? So freakin' good.

        1. The co-owners of Sullivan Street Bakery came to a parting of the ways last year, I was told by a party who gave the impression that "it was time." The current, sole owner of the downtown location, where Sullivan St.'s head baker and head pastry chef still work, rechristened the bakery "Grandaisy" after her grandmother Daisy.

          As for your compulsion with the schiacciatta d'uva, I fully understand:

          It's a seasonal item; don't know if this is the season.

          3 Replies
          1. re: DaveCook

            the executive baker is actually at the uptown location on 47th between 10th and 11th.

            1. re: sirbakesalot

              As sirbakesalot rightly notes, "owner and executive baker Jim Lahey" is at the uptown location, according to Sullivan St. Bakery's website. And according to Grandaisy's website, "head baker Cristobal Guarchaj" (as well as "head pastry chef, Peggy Jacobs") remained at the original, downtown location.

              I don't know, firsthand, what role the two bakers now play at their respective venues, let alone what were their roles before the breakup. Anyone?

              1. re: DaveCook

                nearly every bakery has a "head baker" but the "executive baker" is the mastermind behind the development of the breads. from what i know, jim lahey is the man behind it all.

          2. The name "Grandaisy" makes me think only one thing: what the hell were they thinking when they named that? That's great nonna was named Daisy but "Sullivan St. Bakery" is a gazillion times better than Grandaisy.

            The baked goods are still great though, although more expensive. I can get an equal quality olive bread from Balthazzar @ Whole Foods for less.

            Last time I was there (Grandaisy) I had the egg and asparagus sandwich. Very good.

            2 Replies
            1. re: smokedgouda

              I'm guessing that the 47th street location needed the Sullivan Street name recognition more since the Sullivan Street location had . . . the Sullivan Street location.

              1. re: floretbroccoli

                Right. But "Grandaisy" is a weak name for any fine food purveyor, especially one serving high caliber breads. Grandaisy is a name for some place serving cupcakes or wedding cakes.