Bakeries in New York City


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  • Sullivan Street Bakery
    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.
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    236 9th Ave
    New York, NY US
  • Kossar's Bialys
    You wouldn't have found freeze-dried onions, automatic ovens, or bagel-making robots in Kossar's Bialys back in 1937, so why would you find them there now? The bakers here prefer to do things the old fashioned way?and they might be on to something. Besides claiming the title of the oldest bialy bakery in the nation, Kossar's has been frequently praised by publications ranging from Newsweek to Saveur, and, most recently, was named one of New York's top five bagel shops by The Huffington Post. So what exactly does it mean to "do things the old fashioned way"? For Kossar's, it means doing things by hand. That includes mixing dough from high-gluten flour, brewers yeast, salt, and freshly ground onions, shaping each bialy into its signature ring, and spacing each one perfectly onto a wooden peel. From there, the only thing left to do is bake the bialys to golden-brown perfection in an authentic brick oven. The same care goes into the creation of the shop's bagels?kettle boiled, of course, and made with pure malt syrup instead of sugar?as well as its other specialties, which include bulkas, pletzels and sesame sticks. And, as you might expect from a place so fiercely dedicated to tradition, each Kosser's bialy and bagel is handmade under strict, rabbi-supervised kosher specifications.
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    367 Grand St
    New York, NY US
  • Alice's Tea Cup
    Alice's Tea Cup is a self-described "dream come true" for sisters Haley and Lauren Fox, Upper West Side natives and fervent believers in the magic of tea parties. Three Manhattan locations?nicknamed Chapters I, II, and III in homage to Lewis Carroll's Alice's Adventures in Wonderland?welcome patrons into cozy, light-filled spaces for breakfast, brunch, lunch and light supper, in addition to traditional afternoon tea. Whimsical interior touches abound, from Chapter II's turquoise "Looking Glass Room", decorated with translucent butterflies, to Chapter III's giant wall mural depicting the great hall Alice encounters in the book. Tiered trays of homemade sandwiches, cookies, and scones with jam and clotted cream share the menu with more than 100 varieties of tea, all precisely steeped in 180-degree, double-filtered water for optimal flavor. After polishing off elevenses at Chapters I or III, patrons can also peruse funky clothing, tea accouterments, and eclectic gifts at the retail shops featured at those locations, taking care to avoid dashing rabbits frantically checking their watches.
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    220 E 81st St.
    New York, NY US
  • Eileen's Special Cheesecake
    In 1973, several years before "Special Cheesecake" became part of her name, Eileen baked her first cheesecake for a deli owner in Queens using her mom?s recipe. He raved about it, as many would in future years, and Eileen?s Special Cheesecake was born. Even with that immediate vote of confidence, Eileen had no way of knowing that a cheesecake empire was about to be born. In 1975, Eileen opened the doors to her own shop on a little corner in Manhattan, 17 Cleveland Place, where her cheesecakes exploded in popularity and became part of the heated Best Cheesecake in New York debate. Ever since then, people have been stopping by the shop?which resides in the exact same place it did 40 years ago. Dessert lovers from all over the globe find their way to Eileen?s Special Cheesecake due to the national and international praise her cheesecakes receive, and that have also landed Eileen on such shows as Throwdown with Bobby Flay on the Food Network and the Cooking Channel. Now, patrons can try the shop's 40th cheesecake flavor, created in honor of its 40th anniversary this year.
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    17 Cleveland Place
    New York, NY US
  • Mille-feuille Bakery Cafe
    Lauded by the New York Times for creating ?first-rate indulgences,? Mille-Feuille confectionary guru, Olivier Dessyn, honed his dough-centric savvy under the tutelage of some of France?s leading pastry chefs during a yearlong stint at Paris?s famed Ritz cooking school. With Chef Olivier at the helm, the bakery?s sparkling open kitchen bustles with culinary wizards concocting sweet and savory goodies using only organic, all-natural ingredients and free-range pixie dust. Throughout the day, Mille-Feuille staffers replenish the shop?s display cases with fresh treats, including gluten-free French macarons and golden croissants that ?[rank] among the city?s best? according to Time Out New York. The shop boasts a warm Parisian ambiance bolstered by glossy, white-tiled walls, a percolating espresso machine, and occasional visits from the chatty ghost of Victor Hugo.
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    552 Laguardia Pl
    New York, NY US
  • Ciao For Now
    The Miceli family has operated Ciao For Now for 13 years with a singular goal in mind?to serve fresh, market-to-table fare to the customers of its East Village Restaurant. The chefs kick off the cooking early, cracking organic eggs and pouring Hudson Valley milk, and continue into late afternoon whipping up indulgent treats such as truffle mac 'n' cheese. Breakfast lovers can choose between Grandma Linda's buttermilk pancakes and organic egg wraps stuffed with bacon or sausage, or opt for the day's daily specials. Fresh-baked muffins and pastries stand alone as breakfast treats, or act as a sweet accompaniment for organic stir-brewed coffee or substantial eats such as free-range organic chicken tacos and quinoa stir fry with seasonal veggies at lunch. And the cafe goes out of its way to accommodate dietary issues with plenty of vegan and gluten-free options. It also helps put conscientious eaters at ease, using free-range, grass-fed, and hormone-free meats whenever possible.
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    107 West 10th Street
    New York, NY US

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