Skip to main content

Our Daily Bread


Name one thing you couldn't, just really could not live without?  For me, it is bread...and tea...and pastries, but mostly bread.  Until a few years ago, we New Yorkers, have been very bread poor.  Sure, we had some fairly decent bakeries, but nothing to really walk 20 blocks for, in the rain, without an umbrella.  Things have changed, my friends....
My 3 favorites are:

Pain D'Avignon




This is a tiny place at the Essex Street Market









Sullivan Street Bakery



This is a delicious bread, truccione sare, a rustic sourdough.  I love it with a bit of salted butter, jam or roasted garlic.









Their strecci - made with pizza dough, plain or with tomatoes is delicious, my favorite is with garlic.










Can't go wrong with the yummy bomboloni, Italian doughnuts with vanilla or jam.  (More on doughnuts next week)




Maison Kayser





How I love him......
Mr. Kayser opened this bakery-cafe a few months ago and it has been a big success.  He has over 20 locations in Paris. The bakers were trained in Paris, they use organic flour.







The baguette and the epi baguette  are crunchy on the outside and deliciously moist on the inside.  My favorite is their tourte de meule bread, I love it with cream cheese and lox.




The pain au chocolat is good, the financier framboise is delicious, my new guilty pleasure.


So, go out and taste, enjoy.  I know I will.  Joanna





Labels:

Comments

Post a Comment

Popular posts from this blog

Bordier Butter - The Best Butter in France

France is in the midst of a butter shortage!  Due to a decrease in milk production and a substantial demand for French pastries all over the world (mainly China and the Middle East), the price of butter has increased by 60% in one year.  The French are stocking up and thus creating shortages.  French newspapers are publishing articles titled "A guide to cooking without butter".  So, with hopes that the shortages are temporary, here is my ode to the best butter in the world.  I'm not kidding.  The. Best. Butter. In. The. World. Mr. Bordier, a grandson and a son of cheese mongers, became a butter artisan in 1985.  He acquired a creamery originally founded in 1927.  The supreme taste of the Bordier butter was first recognized by a chef from the Plaza Athenee while vacationing in Brittany, a beautiful region in northwestern France. Bordier is the lone butter master to still use the old method of kneading the butter according to the 19th century t...
3 comments
Read more

Grandma's Kitchen, Hangzhou

In need of some traditional cooking, we made our way to Grandma's Home/Grandma's Kitchen. We were prepared for a long wait since this is a very popular restaurant, but got lucky and only waited for 15 minutes.  It was after 8pm, maybe that was the reason.  There is a computer at the entrance where one can register for a table.  We just gave our name to the girl inside the lobby, she in turn handed us a paper with our number on it.  As we waited outside, we kept our eyes glued to the screen in the lobby showing the ticket numbers.  When our number came up, the lobby girl gave us the number of our table and we took the elevator to the 8th floor. The numbers are on the edge of each table. I really liked the design of the restaurant.  It was creative in the use of old jars with words scribbled on them, chalk like drawings on the walls and bamboo beams creating a roof above us.    The menu was in Chinese but we...
1 comment
Read more

Indian Accent, NYC

Often when a question arises as to what to eat for dinner, I think of Indian food.  I am a very happy gal with chicken makhani, basmati rice, an onion kulcha or a nan laid out in front of me.  I have heard some very good things about Indian Accent, a relatively new restaurant in midtown Manhattan, adjacent to the Parker Hotel. The décor here is unlike most Indian restaurants I have visited; no boldly colored fabrics, beautiful tapestries, intricately carved wood, or lanterns.  Indian Accent restaurant looks like something that Daniel Boulud would envision.  There are about fifteen wooden tables and a few small booths, fabric covered modern chairs, a lit bar with glass shelves and golden accents throughout, and large glass vases filled with flowering branches. The menu is complicated, however, our terrific waiter took his time and explained each dish and even made some wonderful suggestions.  Actually, everyone at the restaurant was really professiona...
1 comment
Read more