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Melinda Kauffman / October 24, 2018
The first location of Maman opened in Soho in 2014. Now Maman has locations across Manhattan, Brooklyn and Toronto. Founders Benjamin Sormonte and Elisa Marshall named “Maman” after the French word for “mother,” whom they learned many of their recipes from. This bakery boasts flavors from the south of France and North America. Here you’ll find everything from farm fresh salads, quiches, and sandwiches as well as an assortment of pastries and desserts including one of our top chocolate chip cookies in NYC.
After years spent in finance, Umber Ahmad, a Pakistani that grew up in Michigan, decided to open Mah-Ze-Dehr with Tom Colicchio. (Colicchio opened Gramercy Tavern with Danny Meyer in 1994 and since then has opened several of his own Craft restaurants as well as serve as a judge on the hit television series Top Chef). We love this bakery for it’s refreshing takes on original pastries – the dark chocolate brownies and the Mah-Ze-Dehr bars are our top picks.
Daily Provisions is an all day bakery/cafe brought to us by Danny Meyer. The casual and quick service eatery serves up some of our favorites like the “everything croissant,” the “BEC sandwich,” the “gougere bombs,” and of course “the Cruller.” With a location coming to the West Village, we couldn’t be more excited about this casual cafe.
A trip to Breads Bakery isn’t complete without a purchase of their chocolate babka. The babka is a rich, buttery, brioche like consistency woven with layers of chocolate and nutella. Founder and baker Uri Sheft along with operator Gadi Peleg have been running this top NYC bakery for years. They even have baking classes so you can learn to make your own delicious treats.
Epicerie Boulud is Daniel Boulud’s take on a French bakery/cafe. Stocking an assortment of baked bread, meats, cheeses, and made-to-order sandwiches, the bakery utilizes seasonal and high-quality ingredients. With three locations throughout the city, you can get your fix of everything from egg sandwiches to sweet and savory croissants. Check out the market which showcases some of the finest condiments and products inspired by Boulud’s travels.
Since 1994 Sullivan St Bakery has been using the “No-Knead Bread Method” to craft some of the best bread in the city. Jim Lahey, a once aspiring sculptor, saw a need for artisanal loaves of bread that he ate when studying in Italy. Now the bakery provides bread to over 300 restaurants in NYC and has locations in Soho and Hell’s Kitchen. Some of our favorites include the focaccia and olive bread and the olive oil cake and biscotti for dessert.
Chef Dominique Ansel is a world-renowned French chef who has revolutionized pastries in the United States. He was named the “World’s Best Pastry Chef” in 2017 by the World’s 50 Best Restaurant awards. Ansel created the Cronut: a cross between a croissant and a doughnut that took NYC by storm in 2013. His creativity didn’t stop there, however, with the Cookie Shot, Frozen S’mores, Blossoming Hot Chocolate, and more. We always look forward to a creative dining experience when we come here.
Bien Cuit is a small batch French bakery that uses a slow fermentation method with their bread – each loaf takes between 16 and 68 hours. The original location in Brooklyn opened on Smith Street and they recently expanded to Grand Central. The menu features a large variety of pastries and cakes. The tiny Brooklyn bakery now serves over 9,000 customers daily.
Arcade Bakery is a French bakery located 300 feet inside of a Tribeca office building. We love the plain sourdough loaf here as well as the vanilla pear and buckwheat baguette. Roger Gural makes a babka that rivals that of Breads Bakery.
Melinda Kauffman / July 17, 2020
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