"Legendary in Sydney for its lemon tart, ginger crème brûlée tart, sausage rolls, and hearty loaves of bread, this bakery — which operates about a dozen locations across Sydney — is opening a New York outpost with the owners having moved there to personally oversee it. Co-owner Paul Allam plans to mill his own flour for rye, whole wheat, and spelt loaves and to make some of his own cheeses, signaling a hands-on, artisanal approach that has excited fans." - Amanda Kludt