'Amy Scherber' on Serious Eats

Cook the Book: Pumpkin Walnut Cranberry Quickbread

The last restaurant where I had the (dis)pleasure of working brunch shifts was happily located in close proximity to Amy's Bread. Each weekend morning I made a point to stop there and buy a big bag filled with a variety of Amy's goodies to share with my grumpy co-workers. It worked like a charm. Moods improved almost instantly with a few bites of the pastries. This Pumpkin Walnut Cranberry Quickbread was a particular favorite at the restaurant. More

Cook the Book: Almond Brioche Toast

Instead of throwing away day-old brioche, penny-wise French bakers often make crunchy, creamy, custard-soaked and almond-encrusted toast. But at Amy's Bread in New York City, the Almond Brioche Toast is so popular that bakers must use fresh loaves in order... More

Butterscotch Cashew Bars

The following recipe is from the October 29th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Butterscotch cashew bars were one of Amy Scherber's favorite after-school snacks when she was a child.... More

Cook the Book: 'The Sweeter Side of Amy's Bread'

I can't remember the first time I had something from Amy's Bread in New York City. Was it an organic wheat baguette? A chocolate-filled brioche? Or a cherry cream scone? Then again, I could have tasted Amy's bread before I ever went to one of her three bakeries—many of the city's specialty food shops and fine restaurants carry and serve her loaves. Sometimes, her cupcakes and cookies are even at the little Sunday farmers' market where I shop. At some point, I began going to Amy's Bread for the Parisian breakfast. A mere $3.25 gets you a café au lait, half a toasted baguette, butter, and your choice of jam. I fully believe it's the best breakfast deal in the... More

I Wish I'd Never Heard of Wave Hill Bread

Damn those Sterns. Why'd they have to turn me on to Wave Hill Breads? I've been doing so well on my diet by eating only whole grain bread. You may remember that last week I tried to sample Wave Hill bread, only to be turned away by a locked door and a sign telling me they close at noon. One of this blog's readers (who, it turns out, attended a talk I gave in Chicago on pizza) alerted Wave Hill's breadbaker-owners, Mitchell Rapoport and Margaret Sapir to my plight. Yesterday they delivered two loaves of the only kind of bread they currently make, Three Grain Pain de Campagne. I immediately tore off a piece and knew my diet was in... More

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