Amy's Bread

    Baking bread is a complex process that needs constant attention. Not only to mixing exact amounts of ingredients, but also to factors like heat and humidity. Founder Amy Scherber knows this too well, which is why after twenty years of expansive success all her baked goods remain hand-made. In the 1980s, NYC was missing the kind of quality, European-style breads to which we’re now so accustomed. Scherber wanted to counter the idea of bread as a mere vehicle for something else and so, fresh from culinary school and perfecting her bread-craft in France, she returned to New York City and opened her first shop at 9th & 46th. Hell’s Kitchen in 1992 was not the gastro-mecca it is today, but it seems a stroke of genius in hindsight. Amy’s Bread has since grown from five employees to nearly 200, with shops in the West Village and a new locus of operations in Chelsea Market. Today at the latter, one can observe the kitchens from the Market’s main hall before buying a sandwich made with freshly-baked bread. Given her training and background, the majority of Scherber’s breads are French or Italian derived and, in response to the current zeitgeist, she has broadened her range of sweets. The bakery’s retail potential has always been complemented by supplying baked goods to other chef friends’ restaurants and that, combined with a long-serving, loyal staff, has created a sort of extended “Amy’s family”. With everyone dedicated to the same goals, it’s easy to see why Amy’s Bread has been able to retain superlative quality without having to sacrifice any elements of its philosophy.Show lessRead more

    672 Ninth Avenue , New York (btw 46th St & 47th St)




    Public Transport
    A,C,E,1,2 (50 St)
    N,Q,R (49 St)

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