Thanks for all your comments below.....
Has anyone had the the artisan bread in NYC from Sullivan St. Bakery ???
.or for that matter any of the other bakeries ??
Sullivan is known for their Italian bread ...but they do a sort of baguette as well.
I have heard their Pugliese loaf is to die for.
If you have had the pleasure of their bread....or any of the other artisan bread in NY....
I would LOVE to hear your thoughts on how it compares to the breads of Acme, The Cheesboard and the others you have mentioned below.
WHich breads have a flavor closest to the REAL thing overseas ?
NYC water is different from the water in the Bay Area....
In your opinion....how do the flavors of the breads on both coasts differ?....compare ? .....maybe as a result of the water....
Thanks for commenting.
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