HOME > Chowhound > Manhattan >
What's your latest food quest? Tell us about it
TELL US

Best Bread in NYC?

c
Chinatownlady Aug 25, 2013 10:12 AM

Where can you find the best bakery in NYC with a wide delicious bread selection (French breads, Italian breads, etc etc)? Thanks for any suggestions!!

  1. Ziggy41 Aug 25, 2013 10:51 AM

    Sullivan Street, Amy's

    Someone on another thread mentioned Pain D'Avignon which got my attention. Looking for some nice baguettes as well. Paris is getting expensive

    1 Reply
    1. re: Ziggy41
      b
      Brian W Aug 25, 2013 12:25 PM

      Fairway's baguette is pretty damn good. I think it's tastier than Eli's which has a sourdough taste. Eli's double or triple baguette is great for making sandwiches though.

    2. chompchomp Aug 25, 2013 12:57 PM

      It's a depressing landscape. I've been into Pain D'Avignon breads myself -- they're delicious and affordable. We got a loaf at Maison Kayser yesterday which was OOOOK but nothing special.

      3 Replies
      1. re: chompchomp
        Ttrockwood Aug 25, 2013 01:16 PM

        Which loaf did you get from maison kayser? I'm kind of in love with their tumeric hazelnut and the olive buns. I prefer the olive buns over the olive loaf- better crusty to insides ratio IMO

        1. re: Ttrockwood
          chompchomp Aug 25, 2013 01:35 PM

          The bread of the month: a Mediterranean loaf with olives and sundried tomatoes.

          1. re: Ttrockwood
            coasts Aug 26, 2013 06:50 PM

            The tumeric hazelnut is excellent.

        2. r
          Ricky Aug 25, 2013 06:41 PM

          bien cuit, sullivan st, and lafayette

          1. s
            sugartoof Aug 25, 2013 08:41 PM

            It can depend what style of bread you're after.

            Bien cuit
            Sullivan
            Amy's - only the rustics
            Runner and Stone
            Roberta's for buns, and potato rolls.

            Bobolink Dairy.
            Bread Alone (I think...it's the one with the pies, and bakers racks has breads cut into quarter slabs that are good).

            Focaccia from Eataly, Scratchbread, Grandaisy, Sullivan or Breads Bakery.

            Parisi and Caputo's for Italian soft breads and Lard breads. Also the lard bread from Faicco's, Royal Crown, or Alleva Dairy.

            The Fairway baguettes are pretty good, at least when paired with charcuterie, or used for sandwiches.
            Tom Cat and Balthazar too.

            Dean and Deluca has a one stop shop selection of some good breads from various bakers, and they've upped their own game up recently.

            New York could use some more. I hope this isn't one of those threads that turns up rehashed on some publication somewhere.

            11 Replies
            1. re: sugartoof
              Ttrockwood Aug 26, 2013 01:49 PM

              Do you have a pick for challah? I don't buy it often but want to bring a loaf with me to cali, i can buy day of my flight

              1. re: Ttrockwood
                k
                kathryn Aug 26, 2013 04:00 PM

                Blue Rubbon Bakery Market makes a nice one.

                1. re: kathryn
                  Ttrockwood Aug 26, 2013 08:34 PM

                  Thanks, haven't tried theirs yet

                2. re: Ttrockwood
                  s
                  sugartoof Aug 26, 2013 07:15 PM

                  I really don't. I'd say Moishe's, but I'd like to think there's better out there, maybe in Brooklyn? CH has a Kosher board that can help.

                  Actually, I really like the challah from B&H, which they bake fresh in house, and they used to sell whole loaves on request. It's on the oily side just to warn you.

                3. re: sugartoof
                  f
                  foodwhisperer Aug 26, 2013 02:09 PM

                  My vote is with Sullivan St. and Gran Daisy ( virtually the same)
                  I'm no fan of Amy's or Tom Cat.
                  I do like the bread at Balthazar.

                  1. re: foodwhisperer
                    hambone Aug 26, 2013 03:39 PM

                    That giant loaf at Balthazar is something special.

                    1. re: hambone
                      Delucacheesemonger Aug 26, 2013 05:21 PM

                      Tru dat

                    2. re: foodwhisperer
                      Delucacheesemonger Aug 26, 2013 05:20 PM

                      Sullivan St and Grand Daisy the same, really.
                      Yes, of course, they should be close, but IMVHO the Grand Daisy is sort of Sullivan St light, cursed to me as my access is 20 feet from flat on Beach in Tribeca, but l schlep to Sullivan st on 47th to get stuff D&D does not carry, e.g. the filone.
                      Last things bought at grand Daisy were tasted and tossed.

                      1. re: Delucacheesemonger
                        s
                        sugartoof Aug 26, 2013 07:19 PM

                        I agree, Sullivan is far superior. I also think their product has improved since the split. The breads are showing/tasting from longer ferment times, etc.

                    3. re: sugartoof
                      b
                      BuildingMyBento Sep 7, 2013 10:22 PM

                      I'd like to know where good Japanese breads can be found. Is the one by Stuyvesant St. ok? Does anyone remember the Yamazaki bakery which used to be on Madison by Grand Central?

                      Specifically, I'd like to get "corn bread," with corn kernels inside of a slightly sweet and moist roll.

                      Jonathan
                      http://buildingmybento.com
                      http://collaterallettuce.com

                      1. re: BuildingMyBento
                        s
                        sugartoof Sep 7, 2013 11:11 PM

                        Try Paris Baguette? Takahachi?

                    4. doublejnyc Aug 25, 2013 10:29 PM

                      Speaking of bread, who has the best sourdough?

                      2 Replies
                      1. re: doublejnyc
                        s
                        sugartoof Aug 25, 2013 11:08 PM

                        If you're talking about a real, classic sourdough with a heavy crust and slighter crumb with large holes -

                        Sullivan, Bien Cuit, and Bread Alone.

                        Sullivan's has the closest. Either the Pane Pugliese or Truccione Sare. Amy's has something similar. The breads marked "sourdough" outright aren't real sourdoughs at any of these places despite the name.

                        1. re: sugartoof
                          erica Aug 27, 2013 05:00 AM

                          If only Sullivan Street would sell the Pugliese in their Chelsea location! They told me that the reason they do not carry it is because it did not sell well in that location.

                      2. Monica Aug 26, 2013 06:42 AM

                        I've tasted bread from Amy's, Sullivan, Kayser, Eli's, Eataly, Balthazar, Tom Cat and Pain D'Avignon. Pain D'avignon is the best in NYC in my opinion. Their baguettes are pretty darn good and closest to the ones I tasted in France. Crusty with tiny little bubbles with good hollowy sound when you knock on it. It has good chewy slightly doughy bites, it's very satisfying..I literally eat the whole loaf with tons of President butter smeared on it...so freakin good.

                        Tom cat used to make really good baguettes but last time I tried, they were so disappointing. Balthazar has really good potato onion bread and that's about it. I didn't like breads from other places mentioned above.
                        I need to try the bread from Bien Cuit.

                        1. hambone Aug 26, 2013 02:04 PM

                          I know it isn't Manhattan but the question is "NYC" so I'm running with it. Brownstone Brooklyn has some great bread. Mazolla on Union St and Provence en Boite on Smith come to mind as being really good. Mazolla is more Italian but they also serve a good croissant.

                          1. g
                            GaryUES Aug 26, 2013 06:26 PM

                            I realize that you're looking for a broad spectrum bakery, but Orwasher's needs to be on this list for its seeded rye, wonderful rustic pumpernickel and whole wheat. They also have challah, but I haven't tried it. At the risk of apostasy: if you want seeded rye and don't have much shopping time, Hot and Crusty has surprisingly good seeded rye.

                            2 Replies
                            1. re: GaryUES
                              s
                              sugartoof Aug 26, 2013 07:22 PM

                              Orwasher's rye is great. I always wish it was firmer, and less white bread'ish spongey in texture but the corn rye is especially good.

                              The Orwasher's challah is pretty generic. There's a brand they sell at Jack's World for a buck, that mysteriously never goes stale, and it reminded me of that. It's not bad, but nothing special.

                              1. re: sugartoof
                                Ttrockwood Aug 26, 2013 08:37 PM

                                I love that you bought challah at Jacks!! Ha!

                            2. coasts Aug 26, 2013 06:52 PM

                              Epicerie Boulud's baguette is definitely worth trying.

                              1. d
                                Dave Feldman Aug 26, 2013 07:59 PM

                                Others come and go, but for me, Sullivan Street Bakery has been my favorite. I think the Pugliese is my favorite bread in NYC.

                                1. Pedr0 Aug 26, 2013 09:18 PM

                                  Almondine & Eric Kayser

                                  1. s
                                    sleepingypsy Sep 4, 2013 03:30 PM

                                    I'm still in shock that I paid $8.50 at my farmer's market to Orwasher's for their small challah. When I commented, "really?!", the owner's father, who comes to our market, said, "you wouldn't believe what goes into the bread". I used to be a pro pastry chef, but you don't have to be a genius to know what goes into challah. I keep wondering if what's in the bread is that special ingredient: "let's gouge the Jews on the holidays". Feh.

                                    1 Reply
                                    1. re: sleepingypsy
                                      s
                                      sugartoof Sep 4, 2013 06:59 PM

                                      I like that they tacked on the extra 50 cents there. That's truly outrageous. If you've ever spent time in Orwasher's store, it's a non-stop parade of special order pickups, and longstanding customers picking up their usual. It's great they're finally getting their due, because alongside Moishe's, they're one of the last, but I'm glad you said something about the prices.

                                    2. Monica Sep 5, 2013 06:27 AM

                                      I got to try Bien Cuit over the weeekend. I got their baguettes, Miche and Campagne. They were all excellent..better than any bakeries I tried in Manhattan. ..although I still prefer baguettes from Pan D'avignon, Bien Cuit's baguettes were pretty darn good. So in my opinion, both Pan D'avignon and Bien Cuit have the best bread in NYC after trying all the major players.

                                      1. m
                                        mahler5 Sep 7, 2013 04:39 AM

                                        Silver Moon on the UWS. Especially their rustic baguette. And for a treat, their chocolate-orange bread on weekends.

                                        1 Reply
                                        1. re: mahler5
                                          g
                                          ganache123 Sep 10, 2013 10:56 AM

                                          My daughter and I live for the chocolate orange rolls on the weekends!! Also the apricot hazelnut baguette and the chive cheddar pastry are terrific. I'm hungry now.
                                          It's worth a trip uptown to Silver Moon.

                                        2. m
                                          Mike R. Sep 9, 2013 11:51 AM

                                          How strange: 34 replies in and no one's given a decent nod to "Royal Crown Pane Antico" (14th Avenue / 63rd Street, Brooklyn)...except for a lard bread mention.

                                          Whether round (with or without the center hole) or long, the rustic dark and crusty classic loaves are a NYC treasure.

                                          I think D&D carried them for awhile.

                                          2 Replies
                                          1. re: Mike R.
                                            s
                                            sugartoof Sep 9, 2013 02:55 PM

                                            Eh. I tried. Thanks for the Pane Antico rec for Royal Crown. I need to try it.

                                            Brooklyn, Queens, and Jersey all have really great neighborhood bakeries which will probably be overlooked in this thread.

                                            1. re: Mike R.
                                              erica Sep 10, 2013 10:53 AM

                                              I will add to the applause for Royal Crown. Certainly worth the trip to Brooklyn.

                                              If we are in a meandering mood, we must not forget Madonia, on Arthur Avenue. Surprisingly, the bread that I buy there (Madonia) most often is their multi-grain, available in round or baguette shape.

                                            2. b
                                              bronwen Sep 10, 2013 09:03 AM

                                              Tartinery Nolita once had Poilane bread I think, I don't know if they carry it now.

                                              1 Reply
                                              1. re: bronwen
                                                Delucacheesemonger Sep 10, 2013 09:09 AM

                                                Having just picked up a loaf hot from rue cherche-Midi, please wait until you get to France for Poilane, difference of night and day from the shipped ones.

                                              Show Hidden Posts