I noticed a few threads down folks were singing the praises of Sullivan Street Bakery.
If anyone doesn't know already, they seem to do much of thier baking at their 47th Street location between 10th and 11th and have a takeout counter. This block has little else, but they make up it for it. The thin pizza breads mentioned below make me crazy, especially the zucchini with sea salt and the mushroom with thyme. Also, they make a flatish bread with just rosemary, salt, and olive oil. Its perfectly salted and a just soft enough to take on the oil and provide a chewy platform for the good wet oil and salt flavor without getting soggy. And their puglisi loaf is my favorite in the city-- cripsy with a porous interior and a few perfectly burned spots. Batali says in the Babbo Cookbook that he uses Sullivan Street bread for his bruschetta. Amy's Bread is right around the corner, but I stopped Amy's altogether after finding this place (except for Amy's rightfully celebrated simple chocolate cake). And I find Sullivan Street considerably less expensive.
Atkins be damned.