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Bread in the west village

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Hi,

I am looking for recommendations for really good bread in the west village. I have tried Amy's and although the Semolina with Golden Raisins and Fennel is good, its nothing like the fresh, warm, soft bread that I've had at a lot of other places. Murray's for cheese is excellent, need good bread to go with it :)

Thanks!!

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  1. Blue Ribbon Bakery Market on Bedford near Downing is a good option.

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    Blue Ribbon Bakery Market
    14 Bedford St, New York, NY 10014

    1 Reply
    1. re: Desidero

      Seconded!

      It's across the street from 'ino and IIRC, 'ino makes a lot of their dishes using Blue Ribbon bread.

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      'ino
      21 Bedford St, New York, NY 10014

    2. I guess Grandaisy Bakery is technically in Soho or Tribeca. But I love their breads.

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      Grandaisy Bakery
      73 Sullivan St, New York, NY 10012

      1 Reply
      1. re: Miss Needle

        Right now they have both the Pizze Pugliese (garlic, cherry tomatoes, sea salt, olive oil) and the Schiacciata d'Uva (champagne grapes, fennel seed), too!

      2. There's a place called Il Cantucci - somewhere near Christopher street. They have biscotti and various traditional Italian-style bread products. I've found them to be good, albeit expensive.

        3 Replies
        1. re: firni

          .

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          Il Cantuccio
          91 Christopher St, New York, NY 10014

          1. re: firni

            I second this. Just tried it for the first time. The big loaves of Italian bread are very, very crusty on the outside, but pliant and soft and chewy on the inside. They don't seem to use much, if any, salt in the bread, though, so be forewarned. It's only $3 for a large loaf -- very reasonable. Cantucci (soft biscotti) is what's very expensive, there.

            I don't know much about Italian style croissants, but Il Cantuccio's were large, with a slight orange peel flavor and a light sugary glaze. More bready, heavier in texture and less buttery than Patisserie Claude's French croissants.

            Service is nice, but very Italian (read: very, very slow and inefficient).

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            Patisserie Claude
            187 W 4th St, New York, NY 10014

            1. re: michelleats

              Ok, I have to retract my praise of the loaf bread at Il Cantuccio, unfortunately. We've found the loaves to be frequently too hard and tough to slice easily for sandwiches or toast. I do actually find that I like the lack of salt and the dense crumb (wonderful with a thick slather of homemade pesto or a salty wedge of cheese; also, it reminds me a lot of my mother's bread), but the crust is unbearably hard after less than a day.

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              Il Cantuccio
              91 Christopher St, New York, NY 10014

          2. Good recs so far. I haven't been yet, but the new Francois Payard bakery opened on Houston last month. Anyone stopped in there yet?

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            Francois Payard Bakery
            116 W Houston St, New York, NY 10012

            5 Replies
            1. re: loratliff

              ive had just a sugar brioche and a chocolate almond croissant. both are solid but not the best ive ever had. espresso was good. service was pretty weak. ill go back though since i live nearby.

              1. re: loratliff

                None of the baked goods impressed me, but I did love the roast beef sandwich. Be prepared to wait, though, because they keep it on a panini press for about 10 minutes. The gooeyness of the cheese and the crispiness of the bread is worth the wait, though-and the sandwiches are all under $10, but they aren't HUGE. I've never had any loaves of bread there but I do like the bread that sandwich came on.

                1. re: loratliff

                  Hey lora, have you been since this post? I'm curious to hear your take on it, if you've been.

                  Based on the loot we picked up after brunch, today:

                  - Plain croissant. Very good. Not as flakey or crisp as La Bergamote, but soft and light on the inside with intensely, deliciously buttery aroma. I've had bad luck at La Bergamote and Patisserie Claude, recently. LB croissants have been burnt or near burnt far too often. PC has been unacceptably stale a few times when I picked them up mid to late morning. Francois Payard's were the best we'd tried in a while.

                  - Pullman loaf. Basic, well made. Soft, but substantial, innards, nice crust.

                  - Macaron. They're the huge ones. We tried the pistachio, which had a hint of coconut milk or coconut cream. They weren't overly sweet and they had a fantastic texture, especially given that it was pouring out. The cookie had a nice amount of rise and the cookie to filling ratio was great. Surprisingly, it was good both cold, straight out of the case, and warmed up to room temp. I usually think macarons are better at room temp.

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                  Patisserie Claude
                  187 W 4th St, New York, NY 10014

                  La Bergamote
                  169 9th Ave, New York, NY 10011

                  Francois Payard Bakery
                  116 W Houston St, New York, NY 10012

                  1. re: michelleats

                    Definitely try the macarons and croissants at Mille-Feuille!

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                    Mille-feuille
                    552 LaGuardia Pl, New York, NY 10012

                    1. re: kathryn

                      Will do -- thanks! I walk by Mille-feuille often after it's closed. One of these days, I'll get there early enough to try something.