"There’s no fast-acting yeast at this organic bakery. Instead, everything from the smoky Francis baguette to the dense croissant with a slight whiff of cinnamon is leavened with sourdough. Sain makes the city’s best chausson aux pommes—the caramelized crust shatters and showers you with buttery flakes the moment you bite into it. (When apples aren’t in season, mirabelle and rhubarb versions replace the classic, and they’re nearly as phenomenal as the original.) Peasant wheats are the stars of the bread shelves, like the heirloom Rouge du Roc, whose moist crumb is loaded with rich, lactic flavor. And seasonal pains cuisinés studded with anything from peas and goat cheese to celery root and mustard will steal the spotlight at any picnic." - sara lieberman, emily monaco
