New York Bread

The absolute best bread, incredible quality and freshness with many types of white, black, rye, etc. If you’re ever in the Coney Island area, buy up several loaves, slice and freeze. They charge $ 2 per loaf, which is an insane bargain for this quality, and could easily ask for 2 – 3 times more, at least without losing my family’s business. Conveniently, they are also a deli and carry canned goods, beer, caviar, and all the other things Russian people like.

I’ve been here a few times and always loved the bread I got. I first tried the 100% rye bread (most places mix rye with wheat) but it was a little too strong/​hearty for me. I LOVE the bread marked as «whole wheat» although it is so much more. There was some sort of grain/​spice/​seed mix sprinkled on top and it had a punch of black pepper here and there. Delish! I also really like the sliced and bagged sunflower seed bread. It’s very moist, chewy, and tasty, although it really is best the first day or two. Just because it is in a bag doesn’t mean it lasts as long as most store-​bought bread.
Most recently, I picked up a few jars of eggplant dip, along with some homemade pickles. The dips were all good, and the pickles definitely tasted fresh and homemade but they had a very mild flavor, as though they hadn’t’ been fermented long. I liked them sliced up and on bread with eggplant dip but they were too bland just to eat alone.

i am about to let out the best kept secret which is not such a secret in the Russian community of Brooklyn. This place makes top-​notch fresh bread at amazing prices. This is the Sullivan St bakery of Russian Brooklyn! And, their Lithuanian bread was actually profiled in the New York Magazine which had a list of the best breads in the city. Their white bread is fantastic, nice crust outside, with the inside so soft that my kids call it «Fur», and what they do anytime we buy 5 loaves of it, yes 5 loaves so that we don’t have to come every week, is take the crust off the top of 1 loaf and then, scoop out and stuff themselves with the innards, We then dry the crust, grind it in the blender and have homemade bread crumbs which make chicken cutlets taste so much better. Their Ukrainian bread, the American version of it is called Rye Sour, I believe, is the only one I have tasted in my 23 years of having lived in this country that is a spot on match with the one I used to buy at many bakeries in my hometown of Kiev. They also sell all the other usual stuff-​deli meats, cheeses, pickles, dairy, prepared foods, so we load up on that too, sometimes, but bread is the biggest draw here. It freezes really well. I tell everyone that I could totally go on Atkins diet and give up pasta, potatoes, rice and practically, all other carbs except for the bread.