Our Guide to the Best Bread

We tried more than a hundred (!) loaves from local bakeries to find 12 we’d want to fill our bread boxes with.


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1. A massive ciabatta lunga from the Sonny Orza Bread Factory in New Rochelle is crusty on the outside, with a light-and-airy interior.

2. Studded with translucent sweet onions, the poppy-onion loaf at Port Chester’s The Kneaded Bread is a customer favorite.

3. Tiny olive rolls pack big black-olive flavor for only 75 cents a piece at gourmet market June & Ho in Rye. 

4. At Tarry Market in Port Chester, chewy olive-oil-and-herb-slathered focaccia is sold as a round loaf, rolls, and an artisinal leaf (pictured).  

5. Call ahead to Susan Lawrence in Chappaqua to see if they’re making slightly sweet, pillowy loaves of their popular buttermilk bread (the selection rotates daily). 

6. With a chewy interior and slightly sour flavor, the pain de campagne from Larchmont’s La Parisienne is our go-to for a crusty all-purpose loaf. 

7. We found that good whole wheat was surprisingly hard to make. Sonny Orza’s ticked all our boxes: chewy, crusty, and full of wheat flavor. 

8. Pair delivery service Journeyman Bakery’s dense and crusty Vollkornbrot (German rye) with charcuterie or smoked salmon.

9.  There are plenty of good multigrain sandwich loaves out there, but we prefer the artisinal feel of squat rounds from Rye’s June & Ho. 

10. Baked in a special pan to maintain its straight sides, the pain de mie from Journeyman Bakery is our idea of a perfect sandwich bread. 

11. The rich, tender challah from The Kneaded Bread in Port Chester is hand-braided and made fresh every day. (There’s also a decadent chocolate version.)

12. Forget the moist crumb and broken walnut pieces, it’s the giant, plump raisins that make City Limit’s raisin-walnut bread a staple at the White Plains diner. 


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