Pain d'Avignon is the great New York City bakery hiding in plain sight. It doesn't advertise or otherwise toot its horn. Yet its delicate, crispy rolls fill the breadbaskets at many of the city's top hotels and white tablecloth restaurants. Not bad for three guys from Belgrade who arrived here a little over 20 years ago with only a few dollars in their pockets.
'sourdough' on Serious Eats
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.
The goods that come out of the Scratch Bread ovens are the baked equivalent of one of those Robert Rauschenberg paintings that combines found objects with carefully haphazard splashes of color. Bite into one of their sweet and greasy plantain bread cakes, and you could discover surprises like a whole dried chili pepper or a coffee bean.