The best bakeries in Manhattan | Eater NY
"Friends from grade school, Bane Stamenkovic, Uliks Fehmiu, and Tole Zurovac grew up in the former Yugoslavia and moved to the U.S. In typical resourceful-immigrant fashion, they learned how to bake and started a business: Pain d’Avignon. The breads range from soft ciabattas to dense Old World-style loaves to sweet brioche buns. Pastry offerings include walnut croissants, pistachio snails, sticky cinnamon buns, and chocolate olive oil cake. Today, there are multiple places to try its baked goods around the city." - Eater Staff
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