Amy's Bread

"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

"Amy's started out in Hell's Kitchen back in 1992 and in the intervening years, her business has gone gangbusters, supplying many of the city's gourmet shops with their wonderful bread and pastries. Head to any of the stores—our favorite is still the largely unchanged original—to pick up a French baguette, olive twist, or one of their delicious pastries to go. As a huge bonus, they offer bread-making classes at their Chelsea Market location where you can learn how to make everything from foccacia to thin-crust pizza."

"In his launch video, he is seen... ordering at Amy’s Bread." - Gary He

"A long-time New York City favorite, Amy’s Bread locations in Hell’s Kitchen, on Henry Street in Brooklyn, and on Clark Street in Brooklyn are still open for takeout bread, bagels, and a wide array of pastries." - Daniela Galarza, Eater Staff