Crowds flock here for master baker Mark Furstenberg’s bread. There’s Palladin — a ciabatta-based recipe and ode to the legendary chef Jean-Louis Palladin — and French baguettes, baked fresh every four hours. You'll also find ryes, ancient-grain breads, flatbreads, rich brioche and a daily batch of bagels, boiled in malt-sweetened water to caramelize the crust.
Special Dishes: Palladin, French Baguettes, Bagels
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