In the 1990’s, bread was a sad scene in New York. Most bakers were churning out fluffy white stuff made with industrial yeast. Thankfully for New Yorkers then (and us now), along came a pioneering woman with an artisanal vision.
Innovators in bread, mushrooms, and on the table.
Twenty years ago, Amy’s Bread pioneered the upper crust.
Exploring Boulud’s boulanger.