Tuesday, August 13, 2013

Breads Bakery 07-13-2013

Location: 18 E. 16th St.
Time: 1pm
People: RB, CK and myself

Feelings: The owner of Breads Bakery blends two of his backgrounds, Denmark and Israel, into everything he bakes. From his signature cheese sticks, challah, chocolate babka (cinnamon! cinnamon! cinnamon babka a lesser babka? I think not!) to the Danishi rye, marzipan, rugelach and croissants, Breads Bakery is a serious bakery cafe. His original bakery, Lehamim Bakery in Tel Aviv has been a big hit, and this Union Square outpost is a madhouse on weekends.

Fresh salads, quiches and sandwiches can also be found in the back. There is also a bathroom as well as high chairs, communal tables and 15-20 person seating that is perfect for any clientele. It is an ideal place for a quick carb-y bite or meeting up with your friends in the area.

I may prefer Bien Cuit or Runner & Stone a little more for the actual flavor and texture of the bread and pastries, but the spacious seating and generous free samples at Breads Bakery are hard to beat. Their parmesan cookies are buttery and addictive, and they are perfect afternoon snacks to compliment a good cup of coffee.

So skip Starbucks and Pret in Union Square and enjoy Breads Bakery's fresh chocolate rugelach and caneles!

1 comment:

Jenn said...

I tried their chocolate rugelach and really liked it. But agree that Runner & Stone's almond croissant is a must. Friggin' LOVE that thing.