The Best Bread in New York
I have a few non-negotiables in life and good bread is one of those things. Luckily here in New York, there are so many incredible options, many which have popped up in the past few years, offering artisanal bread that complete a meal. We thought we would open our black book of bread and share our favorites. - Alison Engstrom
FABRIQUE BAKERY
348 West 14th Street, New York, NY
Last year, New York received an influx of international bakers who set up shop to share their love of bread. Fabrique Bakery is one example that first started as a small operation in Stockholm, Sweden eventually branching out to spots in London before opening Stateside last summer. We had our first slice of their spongy sourdough bread in Sweden and were so blown away by it we carted one back on the plane to enjoy once we got home. We couldn’t be more excited when they opened their shop on 14th Street, where they sell their same signature loaves and of course, cinnamon buns.
Bourke Street Bakery
15 East 28th Street New York, NY
Hailing from the land down under, Bourke Street Bakery churns out a variety of incredible sourdough loaves daily like whole wheat to dried plum. Visitors can grab bread to go or dine-in and enjoy their Aussie-centric menu, which includes smashed avocado toast to different sandwiches. You can also catch a glimpse of the bakers at work in the kitchen and just maybe you will be enticed to bake your own.
Bourke Street Bakery’s signature sourdough bread served alongside ricotta with honey.
Breads Bakery
Variety of locations
After the Union Square farmers market, Breads bakery is usually our second stop. They are known for their mouth-watering babkas— BREADS BAKERY BABKA™—yes, it’s trademarked, in addition to challah and a plethora of pastries. We love their award-winning baguettes which are baked to our liking and are great for dunking or sandwiches.
Marie Blachère Bakery & Café
301 6th Avenue New York, NY
Une baguette bien cuit, s’il vous plait, is one phrase you might say—if you speak French of course—at Marie Blanchère, the city’s first French import since Maison Kayser. Founded in Provence in 2004, they pride themselves on bringing the best of France to their baked goods by using French flour and butter from Normandy. We absolutely love their well-baked baguettes, not to mention their flaky croissants and tarts.
The varieties of loaves at Marie Blanchère.
SULLIVAN STREET BAKERY
Various locations around NYC and Brooklyn
When it comes to bread, Sullivan Street Bakery is what you might call the OG of quality bread in New York. In 1994, Jim Lahey started what could only be called a bread movement and earned praise and accolades for everything from his oil-slicked focaccia to flour dusted ciabatta.
Available at greenmarkets and select retailers in NYC.
We first tasted She Wolf’s bread at Roman’s in Brooklyn—consistently one of our favorite restaurants— and were taken aback by the spongy texture and the slightly nutty flavor of their sourdough loaves. We came to learn it’s from She Wolf, a bakery founded in 2009 by baker Austin Hall, who creates a host of breads like a miche to spouted rye. Today you can purchase from the greenmarket, but a word to the wise, get their early, many sell out quickly.
Additional places we recommend:
Maison Kayser, Bien Cuit, Eataly, Le District, Balthazar