How NYC’s Bakery Lines Became as Fierce as Streetwear Drops | Eater NY

"I followed Back Alley Bread from its Instagram start in 2020 to its first storefront, which just signed on at 53 Rockaway Avenue between Sumpter and Marion streets in Bed-Stuy; co-owner Autumn Moultrie describes it as a microbakery that stayed nimble by avoiding a single niche—selling angel donuts, Frito pie, and Jamaican patties under the same roof—and she says rising ingredient costs (butter went up as much as 40%) and limited storage made finding and financing a brick-and-mortar especially difficult because they couldn't buy in bulk." - Emma Orlow