"Housed inside a former print shop, banker-turned-baker Gus Reckel’s Bushwick bakery turns five this year, and shows no signs of slowing down. Reckel’s breads are hearty and funky, crisp on the outside and dense inside. The miche and baguettes are bestsellers, but don’t miss the olive bread, thick with whole, seeded black olives. A bit of the sourdough starter goes into the croissant dough, which then gets folded and turned and rolled into a dozen different flavors: chocolate, beet chocolate, almond meringue, sausage, raisin, pistachio, ham and cheese, jalapeno-cheddar, mushroom-feta, and a handful of danishes, some savory, others sweet, including an origami-like apricot scented with rose. Reckel is committed to staying open — currently from 7 a.m. until 3 p.m. daily — and is giving away bits of his sourdough starter and selling stone-ground flour in addition to his own bread." - Daniela Galarza, Eater Staff
