Meet your new favorite carbs: kubaneh, jahnun, malawah and lahuh.
The East Village hotel is making delicious naturally leavened loaves with Northeast-sourced flours.
Maine Grains’ stone-milled flour, oats, cornmeal and more have revitalized tradition, community and an appetite for regional grains.
There’s even a spot that will whisk the molten cheese, egg yolk and butter into a salty, creamy custard in the bread boat right at your table.
We spoke to their head baker about what makes for good flour and what to look out for when you’re buying for yourself.
“Discover the Power of Rye!” reads the bread’s package label, and we can’t help but wonder if there is more than meets the eye to this rustic, modest loaf.
If only baking off the perfect loaf of ciabatta were as easy as baker Kamel Saci makes it look!
Early tomorrow morning, my grandma will rush to Bagel Boss to order three dozen before the lines get long. By Saturday after sundown, I’ll be carefully…
In our current issue, Betsy Bradley delves deep into the making of Hot Bread Kitchen, the now Harlem-based bakery whose twofold mission is to preserve bread baking traditions from around the world while uplifting the immigrant women who bake the breads.
Summer is a time for leaving the oven off and heading outdoors to dine. Next time your picnic calls for a crusty loaf of bread or a crumbly scone, check out our guide for links to dozens of bakeries around town.
Today on our weekly NY1 television segment we visit Orwasher’s Bakery on the Upper East Side, whose 100-year-old basement brick ovens were bought by Keith Cohen in 2007. (And were profiled in the last issue of the magazine, to boot.) As you’ll see in the piece (online right here), Cohen bought the place with a vision to make true artisan breads using the best of both old-fashioned techniques and new ideas. But we forgot to tell you about his amazing jelly doughnuts.
Exploring Boulud’s boulanger.