'bakeries' on Serious Eats

Good Bread: Bobolink Dairy's Bread is as Good as its Cheese

When you serve cheese, you need bread. Over a dozen years ago, that simple imperative led Bobolink Dairy, already renowned for its artisan cheeses, to build a wood-fired oven to bake rustic breads to go with their rustic cheeses. Today, Boblink's oven produces 17 varieties of bread made from largely local and organic grains. Thanks to the bakers' commitment to small batch, naturally leavened doughs, these loaves have a richness of flavor and texture that stands out in the city's crowded bread market. More

Good Bread: Lafayette's Rustic French Breads

If you open a brasserie these days, you have to take bread seriously. Case in point is Lafayette, the new French restaurant in the old Chinatown Brasserie space on Lafayette Street. Walk in the door and the first thing you're greeted with is a counter displaying racks of brown loaves and glistening pastries that are an immediate sign of the eatery's ambition. More

Good Bread: Pain d'Avignon

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. More

Soutine Bakery is Closed (Say It Ain't So, Madge)

When I heard the news that Soutine, my favorite postage stamp-size bakery in the whole world, had closed its doors late last week, the news hit me like a pound of frozen French butter. From the day owner Madge Rosenberg and her late husband Barry opened the doors more than thirty years ago, I have been an all-too-steady-for-my-waistline's-good customer. Let me count the ways and the things that I will miss about my beloved Soutine. More

Good Bread: Balthazar Bakery

In 1997, Balthazar opened its doors on Spring Street. Downstairs in the basement, a corner was set aside for a little bread-making operation. On the first day, every table was decorated with a basket containing house-made breads: a baguette, a whole wheat, a rye, and so on. Fifteen years later, nearly identical loaves are still sold by the Balthazar Bakery, which has grown to be one of the city's biggest and most consistently excellent artisan bakeries. More

Support South Brooklyn's Bread Bakers

Thanks to its incredibly diverse immigrant population, the stretch of South Brooklyn from Coney Island to Sheepshead Bay is one of the city's richest feeding grounds for those interested in ethnic eats. Unfortunately, as readers know, it is also one of the low-lying neighborhoods hardest hit by the Sandy surge. Here's our report on the state of South Brooklyn's bread. More

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