Walking into Breads Bakery on a Saturday morning means stepping into a whirlwind: Employees replenishing trays of pains aux raisins, sugar-studded brioche buns, cretzels (soft pretzels made from croissant dough), and other just-baked temptations at a self-service area by the entrance.
Nearby, a pastry case is stocked with wedges of cheesecake, puffy rugelach, seasonal tarts (the Union Square Greenmarket, the source of that fruit, is less than a block away), assorted burekas (Israeli savory hand-pies), and oh so much more.
The wall behind the register is lined with assorted loaves (the bakery is called Breads, after all). There’s something for every whim—crusty baguettes, dense Danish ryes, and ornate challahs. For those with a sweet tooth, a lacquered marzipanstuffed braided specimen, dotted with sliced almonds. For the showoffs, an even more…
