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Best Farmers' Market Bread Stall........any location in Manhattan

Considering that the samples I have had in the past were pretty tasteless, at best, and also overpriced, I was surprised to have some good bread from one. Also, the price was high for the product, as usual in all these markets, but the size was more substantial in weight and size to the point it was a small premium, as opposed to a multiple.
I will reveal the vendor later on if there are a few responses. Just do not want to bias anything.
Also, if you could note which breads/bakers from around the city produce loaves you like, I would appreciate it so that I might have a yardstick. I only think a small number of loaves from a few bakeries are worthwhile around town.
Finally, if you are just fascinated with flavored breads, please refrain. Cheese, olives, this, that and the other are not the goal, not that none can be good and, in fact, one of the loaves I sampled that was good was a raisin/nut version. But that is about as far as I go. I am looking for a great baker who makes bread that is flavorful without adding XYZ. Added flavors to a great loaf is the next step.
I don't care if it is organic or not but no fillers or other unnecessary, cheap additives. That is nasty, then again, most of wholly organic loaves have been nasty too.
Any location/day in Manhattan.
Thanks in advance if you have a true example.

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  1. I just picked up a nice loaf of sourdough bread at the Union Sq market Saturday. I can't remember the name of the seller but they were on the West side of the park. They also sold cheese which was very good.
    I've gotten some very good bread to the Grand Central Market. First counter at the Lexington Ave entrance.

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    Central Market
    52 Vanderbilt Ave, New York, NY 10017

      1. I like the chiabatta at Sullivan Street Bakery and the Health Bread in the roll form at Eli's and the pumpernickel/sunflower bread at Amys.

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        Sullivan Street Bakery
        533 W 47th St, New York, NY 10036

        1. I apologize for poorly communicating why I wanted peoples' likes of loaves from standard bakeries around town. Basically, if you like bread A from Bakery B and I don't then I would probably heed a bread stall reco less than someone who has the standards as myself.
          So, thank you for responding but the first need is bread stalls at any of the markets. If you compare to the bakeries, afterward, bonus. Thanks and sorry for poor writing.

          8 Replies
          1. re: dietndesire

            There are no "bread stalls" at any farmers market in NYC that can compare to the good breadmakers in town, ie Balthazar.

            1. re: gutsofsteel

              I agree,Balthazar makes some of the finest bread in town - love their olive bread, for one. I also love the breads at Silver Moon Bakery on the UWS. But the OP did ask about farmer's market vendors.

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              Silver Moon Bakery
              2740 Broadway, New York, NY 10025

              1. re: gutsofsteel

                That was my take. The recent bread I had was superior for raisin/nut to Pain D'avignon and what I am quite sure was a Sullivan St loaf of the same. Also, had another loaf from the stand that was very good. Honestly, the breads I had had before from farmers' markets were horrid, as if organic meant, taste like garbage.
                So, I was just wondering since there are so many vendors and was quite in shock to find a good one which was Rockhill Bakehouse. I do not think Balthazar is best in show in town though not saying it is bad either.

                1. re: dietndesire

                  I find the crusts from breads from RockHill to be really lousy.

                  1. re: gutsofsteel

                    OK, you might well be right. The raisin/pecan was a very good crust. The other was good.
                    Again, my take is basically the same as yours with respect to these stands.
                    Which bread(s) in particular did you have from Rockhill?
                    I am thinking that the lighter breads there I would probably never even bother to try if it came to it, baguettes, ciabatta, types of that nature. Probably would stick with the more rustic, denser loaves.

                    1. re: dietndesire

                      I've tried every bread from them. They're also sold upstate.

                      Try some of the denser loaves sold in Greenpoint, also sold at Schaller & Weber and at the Hungarian Market in Manhattan, and all over Brighton Beach.

                      It is next to impossible to get excellent bread in this city.

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                      Schaller & Weber
                      1654 2nd Ave, New York, NY 10028

                      1. re: gutsofsteel

                        Well, true E Euro loaves are the extreme of the dense spectrum.
                        Agree with you that truly excellent is not happening so much.
                        Very good can be had but one has to be particular.

                        What do you like at Balthazar so much?

                        1. re: dietndesire

                          The lighter breads...I think their baguette is decent (relatively speaking). I also like TomKat's baguettes.

            2. While initially I balked at the price, I do love the breads from Bread Alone. All of their loaves are hearty and flavorful that I have tried. While I do admit to liking to have some breads with various additives, I do like nice simple breads as well. Not sure if they will hold up to your standards, but some I like are the filone from Grandaisy, five grain from Amy's, and actually the spelt bread from Whole Foods, which surprised me (though I must admit I may be swayed by never having had fresh spelt bread before)
              There was a vendor I liked for rye bread who has had a smaller stall in the greenmarket in the past; can't remember the name...