
Immediately after tasting the olive loaf I declared it the best bread I have ever eaten. It wasn't even close. On Friday we had dinner at Irving Mill and immediately on tasting the bread there I said, "is this Sullivan Street Bakery" rhetorically to the waiter. Of course it was. What other bread tastes this good. He confirmed my guess.
And today I picked up another loaf (pugliese) along with a Cuban pressed sandwich and some other treats. Amazingly good. The breads are not only perfectly crispy on the outside but deliciously moist on the inside. It's really a hard duality to attain in bread. And beyond that the bread has this exquisite taste. Their yeast is cultivated from Tuscany and I presume this has a significant influence on the taste. This guy seriously cares about his bread.
Anyway. I would definitely add this to the list of must see/taste stops on any New York's foody tour.
No comments:
Post a Comment