D’Vine Taste, a top-shelf pantry for Park Slopers, is becoming one of their favorite bakers, too. Alongside its cheese, olives, cured meats, splendid preserved lemons, and other provisions, it now sells terrific croissants and baguettes baked in-house, says Peter Cherches. Besides what it makes itself, D’vine carries selections from top bakeries like Ostrovitsky and the Bagel Hole.

Some of Brooklyn’s best baked stuff comes from the ovens of Italian Bensonhurst. Coluccio, a destination for cooks in the neighborhood and beyond, sells great big focacce with cherry tomatoes and herbs, and smaller ones with tomato, jen kalb notes. Sal & Jerry, Lioni, Royal Crown, and Napoli Bakery (farther afield in Williamsburg) have similar breads. They freeze and reheat beautifully, jen adds. With some fresh mozzarella, basil, and olive oil, they’re “a great taste of Italy that you could bring home from Brooklyn.”

D’Vine Taste [Park Slope]
150 Seventh Avenue (between Garfield Place and Carroll Street), Brooklyn

D. Coluccio & Sons [Bensonhurst]
1214-20 60th Street (near 12th Avenue), Brooklyn

Sal & Jerry Bakery [Bensonhurst]
6817 20th Avenue (between 68th and 69th streets), Brooklyn

Lioni Fresh Mozzarella [Bensonhurst]
7803 15th Avenue (at 78th Street), Brooklyn

Royal Crown Bakery [Bensonhurst]
6512 14th Avenue (near 65th Street), Brooklyn

Napoli Bakery [Williamsburg]
616 Metropolitan Avenue (between Lorimer and Leonard streets), Brooklyn

Discuss: Cornucopia of baked goods at D’Vine Taste (Park Slope)
Freezable, take-to-New-Hampshireable Brooklyn pizza?

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