A half dozen of our most talented bakers descended on the New Amsterdam Market last Sunday. The occasion was the third annual Bread Pavilion, featuring loaves made from local grains.
'orwasher's' on Serious Eats
The approach of spring has given New York's bread bakers a burst of creativity. Here are five must-eat loaves to mark the end of winter.
New York has only been baking sourdough for about 40 years, but in that time the artisan bread revolution has given us some wonderful loaves.
Here are ten breads—lean and nutty as well as rich and sweet—perfect for holiday tables, all from some of New York's best bakers.
This city's great bakers don't stand still. Here's a round-up of some of my favorite new breads—ample evidence that the quality of baking in New York City has never been higher.
I can't get through the day unless I have a couple of slabs of good bread, toasted and smeared with cream cheese and jam, along with my morning coffee. For me, "good bread" has to be fresh, with a great aroma; I have a great appreciation of all the dense breads out there.
In 2007, the family sold to Keith Cohen, a baker who started his career at Tribeca Oven. Keith kept the old ryes and pumpernickels and developed his own line of delicious artisan breads.
[Photos: Kathy YL Chan] I'm a longtime fan of the cinnamon raisin walnut bread from Orwasher's Bakery on the Upper East Side. ($5.25) Have them slice it in the shop if your goal is morning toast, or take it...