Amy's Bread

    Baking—bread in particular—is an intense process that requires close, constant attention not just to exacting levels of ingredients, but also to environmental factors like heat and humidity. Amy Scherber, founder of Amy’s Bread, understands this, which is why after nearly 20 years of expansive success all her baked goods remain handmade. In the late ‘80s, NYC lacked the kind of high-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 the city and opened her own place 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 5 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

    250 Bleeker Street , New York (btw Leroy St & Morton St)




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