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Is there any really good bread out there?

  • v

I don't know if I am incredibly picky or if there really isn't a great bread bakery in Manhattan (or Brooklyn for that matter.) In particular, a really nice, fresh, crusty baguette. Ideally I'd like the place to smell like they had just baked it. It's not an atmosphere thing, it simply assures me that it was baked recently and not transported from elsewhere.

In terms of neighborhoods, at this point I just want to know where the great stuff is. But I work in Flatiron area, my husband is around Wall Street, so the vicinity of those areas is ideal. I go to Eataly when desperate, but frankly their bread sucks. It's heavy and the crust is tough and they do this weird thing with too much flour on top. I'm looking for a light, flaky, happy crust and delicious inside.

Any ideas?

Thanks!

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Eataly
200 5th Ave, New York, NY 10010

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  1. Sullivan Street Bakery; Royal Crown Bakery; Madonia Brothers in the Bronx..the 3 best in my book.

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

    2 Replies
    1. re: erica

      Addeo in the Bronx gets my vote for Italian style "boule" in the Bronx. For Jewish style bread, corn rye and a fabulous pumpernickel raisin try Orwashwer's on the OES,

      1. re: johnindabronx

        I wish that I could love the rye at Orwasher's!

        What else does Addeo do well apart from the Boule and the lard bread?

    2. Silver Moon: 105th and Broadway. Wonderful bread.

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      Silver Moon Bakery
      2740 Broadway, New York, NY 10025

      3 Replies
      1. re: strangemd

        Recently purchased a baguette from Silver Moon and it was of very, very poor quality. Can't speak to other items, but would definitely not recommend their baguette.

        1. re: Alan Henderson

          I haven't really had their baguettes. Their strong suits are their loaves: sourdough, rye, Ethiopian, cheese bread, French rye, etc.
          I must say, I've never really been wowed by anyone's baguette in NYC, but I spent my youth in Paris, so I'm spoiled.

          1. re: Alan Henderson

            It's their "rustic" baguette that's delicious.

        2. A really good fresh crusty baguette is hard to find in NYC. Personally, I lime TomCat but they're a wholesaler so you are not going to find them warm. I also like Ceci Cela. Balthazar is okay too.

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          Ceci-Cela
          55 Spring St, New York, NY 10012

          Balthazar
          80 Spring St, New York, NY 10012

          6 Replies
          1. re: gutsofsteel

            It's a strange absence, don't you think? Perfect opportunity for a young French breadmaker who wants to make it big in America, in case any of them are listening...

            1. re: vvv03

              Very strange. But what about Sullivan Street?

              1. re: vvv03

                I happened to be at a market pretty early this morning and was there when the TomCat delivery came...baked early this morning. I got one, had some of it shortly thereafter when I got home. So this is a baguette eaten within a few hours of being baked. And this is the best in NYC - and that is a sorry state of affairs. Yes they are probably the best in NYC, but that doesn't make them good. I "like" TomCat's baguettes but when I really thought about that as I was eating this morning...what that means is that I like them relative to what's available here. It would be nice if there could be one, just one, truly good baguette made here.

                1. re: gutsofsteel

                  imho, the baguettes in NYC are not French baguettes. Yes they are torpedo shapes of bread, but they generally are dense, heavy with chewy crusts. Here, in Paris, the baguettes are almost air filled. Huge holes is what you get when you open then. No need to slice, just a gentle knife rip along the edge and they fall open, must be a difference in baking style.

                  1. re: Delucacheesemonger

                    I agree. When in Paris every year I always visit the boulangeries that have been awarded "winning" status. The baguettes in NY are not comparable, and, most importantly and not fresh enough. Baguettes have an extremely short shelf life. That is why I don't buy baguettes in NY and buy chiabatta from Sullivan Street Bakery instead -- for me, it's the best substitute.

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

                    1. re: Delucacheesemonger

                      My older sister's mother-in-law baked bread every day and she said that bread was denser on rainy days. The humidity in New York must have an effect on the lack of lightness in the local breads. It certainly makes Irish Soda Bread denser when it's very humid. But in that case it's a good thing.

              2. Pain D'Avignon at the Essex Street Market. Not baked there but still fresh.

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                Essex Street Market
                120 Essex St, New York, NY 10002

                Pain D'Avignon
                120 Essex St, New York, NY 10002

                1 Reply
                1. re: abrocadabro

                  I haven't had a disappointment with Pain D'Avignon yet.

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                  Pain D'Avignon
                  120 Essex St, New York, NY 10002

                2. Sullivan Street and Amy's both make a long rustic bread, that's similar in crumb to a sourdough with a spongey bread, and harder crust. It's the best bread I've had in NY.

                  Bread Alone's rustic breads sold in wedges are also very good.

                  Faila's olive bread. Only when fresh however.

                  The Portuguese breads brought in from Jersey can be excellent.

                  Tomcat baguettes are really good.

                  It does seem like good bread is an area really lacking lately.

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

                  Amy's Bread
                  672 9th Ave, New York, NY 10036