Finding myself unusually in Port Chester this morning, I thought I'd check out Kneaded Bread, which I'd read about here.
The line was almost out the door when I got there, but I could see there were three people helping customers, so the wait wasn't long at all.
All the different types of bread, rolls and pastries were on display with labels and descriptions, making the waiting time a productive one for this newcomer. I changed my mind a few times while waiting and finally pulled out my phone to make a list of everything I wanted.
The man in front of me appeared to only order a coffee, so I asked him if he'd waited that long just for the coffee (hey, maybe I was missing something important!). He said not at all, the coffee was fine but not that exceptional (with a laugh); he said he was there for the hot crossed buns, which are only available during Lent (he actually suggested I probably knew that already, but this was news to me, someone who has never eaten a hot crossed bun and wouldn't have even noticed them without this conversation).
Among the breads I chose was the Multigrain pullman, which is a sandwich loaf as opposed to the other option for that type of bread, a boule shape. I asked to have it sliced and was told there is a self-service slicer. Intimidating to me, but the woman behind me assured me that there were instructions and also she was going to use it too.
I also got a Pecan Cranberry loaf, a Pain Seigle, some rolls with sunflowers on the outside, almond croissants, chocolate croissants, and some hot crossed buns. Yes I'm sharing them.
Thank goodness the woman behind me in the line rescued me in mid loaf slicing, since I had missed the idea of how to have the plastic bag set up to put around the sliced loaf--and also that it's important to "catch" the sliced loaf right when it comes through. That said, the slightly thin slices were perfect for the chicken sandwich I just finished eating. This is the kind of bread that's so hard to find--chewy and robust texture with a great crust, an enjoyable part of a meal rather than just a carbohydrate to hold the filling together.
I also ate an almond croissant, which was great--on a par with the ones at Jean-Jacques in Pleasantville, which is high praise. Looking forward to trying the rest. Might have to freeze at least one of the other loaves of bread if we don't get to them quickly.
On a non-food note, I'd like to thank the really nice man from Redi Cut carpet who stopped his van and came out to help me when he saw struggling to stand up after a fall on a side street on my way to the bakery. I was a bit dazed and scraped up, alone and far from home. He even offered to drive me the two blocks to Kneaded Bread (and showed me his Redi Cut shirt and explained that he worked a couple blocks away, in case I was only turning him down because I was wary of help from a stranger). Thankfully, I was okay.
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