Leave the Baking to the Professionals | The New Yorker

"In Greenpoint I was even more impressed by the ham sandwich at Radio, a new bakery from the team behind Rolo’s. The shop skews more Italian than French and offers a phenomenal stirato—a variant of ciabatta that’s longer and thinner and made with a super-hydrated dough, which gives it a squishy, stretchy crumb. The ham is paired with a potent rosemary compound butter, and for a lighter sandwich the stirato is layered with roasted cauliflower or squash, green tahini, peperoncini, and a generous amount of fresh dill. There’s plenty of viennoiserie here too, including a savory coiled croissant streaked with ’nduja, a triple-chocolate croissant, and a supremely crisp twice-baked pistachio croissant." - Hannah Goldfield