Leave the Baking to the Professionals | The New Yorker
"Radio, from the team behind Rolo’s, in Ridgewood, Queens, skews more Italian than French: instead of baguette, there is a phenomenal stirato, a variant of ciabatta, longer and thinner (more like its French counterpart), and made here with a super-hydrated dough, which gives it a squishy, stretchy crumb." - Hannah Goldfield
newyorker.com
