New York Gets a Fresh Batch of Bakeries From Abroad

It would be so nice if you folks would give this much attention to the myriad African, Mexican, and non-European breadshops throughout the City - these places are amazing and each one has a unique taste of its home as well as a story to tell. Guess theyre not good enough.

Funny how no price ranges are offered... Bread is a luxury item these days. I cringe every time I have to shell more than $3.50 for a bread. Bread gets sales tax added, too. I'll give you a clue about what to expect as far as Princi bread. They opened in Chicago late last year and I was only aware of it because my Italian coworkers mentioned the Starbucks/Princi partnership. Well, I stopped by one day on my way to the train. They sell ciabatta the size of a baguette, really! and round breads (boule). Ciabatta - $7 Boule - $10 This is robbery! I told my coworkers, they were horrified and said in Italy a ciabatta is about 1 euro something. The joke is on us, people!

Why do you not name the Japanese and Korean bakeries? Eurocentricity and anti-Asian bias? Bakeries from Japan, if you have never been, offer western and traditional Japanese styled breads, cakes, etc. They are of very high quality and can match or exceed several of the westerner-owned bakeries you named. As a reader, I would be interested in finding out about the foreign bakeries that have opened in NYC from Europe, Middle East and Asia or elsewhere.

Please, oh please, someone come to Northern Virginia and set up shop! No one here can make good bread.

Since the stores are in Manhattan the prices are strictly penthouse.

I grew up in Brooklyn straddling two communities where buying daily baked bread was a ritual- Bensonhust and Boro Park. The Italians in Bensonhurst bought bread every morning from the many bakeries run by immigrant families from Italy. The loaves were rustic with a golden crust and a soft interior. My favorite was the Sicilian twist. The crust was braided and loaded with sesame seeds. I would consume a third of the loaf before I got home. You could stick anything in the Sicilian bread and it would taste incredible, salami being my favorite. For dinner if you were having the traditional red sauce (gravy) with spaghetti and meatballs or sausage, no better bread than a piece of Sicilian broken, not cut, from the loaf to mop up the sauce! Bread heaven. In Boro Park, the Jewish bakeries also made some memorable loaves - challah, rye and pumpernickel. We all know challah makes the best french toast but if you were lucky enough to get a loaf fresh out of the oven and still warm it was a special treat very few have experienced. The same holds true for rye bread. I remember the vibrating noise from the slicing machine if you chose to have your loaf sliced. Rye is special. It has a slight "sour" taste and that's what makes it unique. Recently I was in LA and had a pastrami sandwich with an old NY friend at Langer's Deli. I must say, the rye with the crunchy crust was the best I've ever had!

Anyone know if these breads & rolls, particularly the rye, pumpernickel and marble are made with butter or milk? If they are Parve, or dairy free I can have a great pastrami sandwich!

What I wouldn't give for a place that sells good bread. I live 30 miles outside of Nashville and there's nothing outside of Whole Foods. Sad.

I normally strongly detest the spread of chains across NYC as something that has stifled so much of the home grown creativity that makes the city great. But bread is a little different. Each loaf is alive with yeast, swelling up as it breaths in the air from the city and drinks the water piped in from upstate. While the loaves mentioned here may share brands from various global chains, they can’t help but reflect the spirit of the bakers and the life of the city. I would love to see some of these bakeries in my city – where supermarket bread has stamped out so many of the local bakeries.

Sourdough from the Great Northern Food Hall is the stuff of my dreams.

wonderful, provide maps and more pictures please.

One of the best-kept secrets in NYC is the small store located on run-down block in the Coney Island area of Brooklyn. The store is named New York Bread and while it sells the same traditional Russian food delicacies as other ubiquitous store in the nearby Brighton Beach, the key differentiation is the bread, made from scratch. Their dark sour rye breads, are particularly great and come in many varieties. The prices are also a rollback to the 1980's, $2 for just-out-of the oven loaf. My kids love their white bread, soft on the inside with a delicious crust on the outside. At one point in my life, I contemplated on starting a no-carbs diet, and I knew that I could eliminate rice, pasta and even potatoes, the staple of the Russian cuisine, however, no matter how hard I tried, I could not eliminate bread, no matter what country it came from. Maison Kayser is just around the corner from my office and the struggle is real.

Daily bread is a wonderful thing.

"New York has no shortage of small, homegrown bakeries . . . now a fresh wave of overseas bakeries is on its way, from Australia, Italy and Scandinavia . . ." as the waistline expands. My husband always viewed a fresh, warm bread from the oven as dessert while ANY fresh pastry is my weakness. Oh how I wish I lived in New York just to try each of the new bakeries listed in the article.

The best bread in the Country comes with Sonoran wheat from Barrio Bread in Tucson. When you combine culture, heirloom seeds and 4,000 years of continuous cultivation, the longest in the Country, you are the only UNESCO City of Gastronomy in the U.S..

We’re huge fans of the fresh baked breads and are always lamenting that our borough is missing a simple bakery where we can pick up soft warm morning baked bread, preferably without sugar as they tend to add in the U.S. or from chain bakeries. I look forward to testing these out and hope they didn’t try to cater to American taste buds!

Oh, how I looove Ole and Steen!!!

As far as the breads go, welcome one and all, but when it comes to pies, cakes and other pastries, there is nothing and no place in New York City better that The Little Pie Company on West 43rd Street bewteen 9th & 10th Avenues. I have tried loads of other places from Magnolia, Billy's, Amy's and on and on, but what they sell tastes like mixes out of a box or pies out of the store freezer compared to what is available at The Little Pie Company. The other places may have great marketing, but they certainly do not have better pies and cakes.

I am lucky, living in Chicago’s northern suburbs surrounded by Polish, Serbian, Russian and Lithuanian bakeries. We get fresh dense chewy rye breads with sunflower seeds, flax seeds, currants and caraway. Check out Fresh Farms in Niles which is an enormous multi- ethnic grocery store which bakes its own Eastern European and Greek breads and stocks everything essential like fresh tahini and sour cherry jam. I moved from Manhattan 5 years ago and thought I would never find good bread or specialty items but it’s there, albeit more spread out in Chicago.

It is difficult to think, what new varieties of bread can be invented. Considering my favorite, a French baguette de pain, I was surprised not to find it on the list of products of the French company Maison Keyser, but only on that of the Belgian Le Pain Quotidien. Among the Italian breads, I love the puffy breakfast rolls that are easy to break up and fill with butter and/or marmalade.

We like this kind of stuff across the water in NJ. Just a reminder that we'll happily take any good bread. There's over eight million of us here waiting for even more great bakeries!

Charlotta Zetterstrom, who owns the company with her husband, the chef David Zetterstrom, said they started it to push back against industrialized baking. “We want to shift the negative reputation surrounding bread,” she said. Good luck with that, bread is the definition of a processed food, essentially candy in a different form.

Can't say I'm a big fan of rye or sourdough breads.