From Our Editors
Sullivan St. Bakery
Jim Lahey may have set out to shape stone and clay, but—to the delight of just about everybody else—dough was the medium he was destined to mold. While studying sculpture in Italy, Lahey became invested in the art of Italian bread baking, and brought that passion and a hand-cultivated wild yeast back to the kitchens of New York. There, he developed an innovative no-kneading technique of bread making that spawned a revolution in artisanal breads, thanks to a recipe spotlighted by ¬¬New York Times food critic Mark Bittman. Since then, critics from sources as diverse as Bon Appétit and the Martha Stewart Show have praised him between bites of his sought-after loaves.
At Sullivan St. Bakery, the wild alchemy of Jim’s oven-teasing ways is on full display. The filone, a dark loaf prepared with mature fermentation and coated with wheat bran, gives off nutty and sour flavors, while the pane pugliese's lingering caramel aftertaste could convince a swarm of bees to surrender their hive so that their honey could broach its soft interior webbing. Panini and pizza are also available, gracing the same breads that made Jim famous, as well as signature bomboloni Italian doughnuts, with cores of vanilla bean custard or seasonal fruit fillings bursting through sugar-powdered shells.