While this bakery looks fairly nondescript from the outside, rest assured Blackbird churns out the best bread in town. With British chef April Bloomfield (also of NYC gastropub the Spotted Pig) as an investor, no stone is left unturned in the quest for the perfect slice. Blackbird uses only the freshest stone-ground unbleached flour—older flour really does have a negative impact on the taste—made from a heritage Canadian grain called Red Fife. (Traditional fermentation methods are used to give the sourdough that signature sourness.) Lines wind down to the street come the weekend for Blackbird’s baguettes, focaccia, spelt, and sesame loaves as well as its flaky pastries. For the ambitious at-home baker with room to spare in their luggage, bags of the custom flour are available for purchase.

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