On weekends, Orwasher’s in Manhattan makes an old-school kornbroyt, a slow-risen, rougher-textured bread with more of the whole rye grain. Kornbroyt is prized by Jewish bread aficionados because in this era of puffy, sweet breads and bagels, it still has the pull and tang of tradition. (Photo: Evan Sung for The New York Times)
Love the interior of this restaurant called Bistro Charlotte (located in Warsaw & Cracow). They were inspired by the French cafes and hand-make all their own breads, baguettes in the age-old French style.