"An anchor of NYC’s bread-baking scene, Amy’s opened in Hell’s Kitchen in 1992 and remains a go-to for artisan breads made with flour that’s good for you (i.e., not bleached and bromated): from white to wheat and rye in baguettes, sourdough boules, Pullman loaves, and more. Today there are seven spots to pick up bread, pastries, cakes, and other treats." - Eater Staff
Robert Sietsema/Eater NY