I met with some food writers, chefs, and the patriarch of an appetizing store clan to taste some corn rye, a classic New York Jewish loaf that risks extinction in modern bakeries.
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Stork's Bakery is a vestige of a dispersed community. Queens was once home to a thriving German-American population dating back to the mid 19th century. But Stork's still stands, a tribute to the stubbornness of its owner, Anton Duke, who bought the business from the Stork family back in 1990.