Coney Island, Brooklyn


Good Bread: New York Bread

The scent of drying grain wafts from the door of Coney Island's New York Bread bakery. The aroma emanates from the cooling room, where rack after rack of dark rye and wheat loaves wait to be bagged and shipped. For Brooklyn's Russian community, that smell is the essence of the homeland, of rolling fields of wheat and rye baking in the summer sun. More

Good Bread: Georgian Bread

Badri, the Georgian baker of Neptune Avenue, is a slave to his oven. Before he could open Georgian Bread, he had to construct a toné, the Georgian version of the tandoor. This beehive-shaped oven sits in the middle of his storefront bakery bellowing heat during the hottest summer days. Six days a week, he has to wake up at 4:00am to get to his bakery by five and light the oven. Then he ties a cloth around his head and begins to work. With just one assistant, he spends the next 12 hours mixing dough, baking bread, making Georgian salads, and tending customers. Everything he makes is delicious. More

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