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Aug 25, 2013 10:12 AM

Best Bread in NYC?

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!!

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  1. 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

      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. 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

        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

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

          1. re: Ttrockwood

            The tumeric hazelnut is excellent.

        2. bien cuit, sullivan st, and lafayette

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

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

            Bobolink Dairy.
            Bread Alone (I'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

              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

                Blue Rubbon Bakery Market makes a nice one.

                1. re: Ttrockwood

                  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.

                2. re: sugartoof

                  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

                    That giant loaf at Balthazar is something special.

                    1. re: foodwhisperer

                      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

                        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.

                    2. re: sugartoof

                      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.


                    3. Speaking of bread, who has the best sourdough?

                      2 Replies
                      1. re: doublejnyc

                        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

                          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.