so happy this is here in Manhattan; it’s my favorite bakery. And I always travel to get my favorites; like everything on the menu. The service is always friendly and warm.
Pierre Hugot
Just absolutely great bread.
Victoria Burnett
Dry loaf with little flavor. Baguette was nice, as was the person who helped me. Expensive and not as good as bread that can be found elsewhere. I understand what bien cuit means well cooked, but this bread wasn’t just crusty, it was so dry inside that it had no appeal.
Catherine J. Fiorentino
Dry food, terrible customer service
Oliver Casey
Popped in to pickup a too good to go order, the guy at the register was very nice and assisted me right away. I received an olive loaf and a whole grain sourdough loaf. Both are beautiful and delicious.
Pedro Junqueira
Every time I try this place is some unpleasant surprise with the service. How hard is to be polite when is not even that busy? Today feb 27 4pm was a new low.
Joshua Robertson
You will not pick a bad option. I’ve tried everything and it’s so good. Also their pastries/desserts are so good.
T S
One package of Cranberry / Cardamon shortbread cookies, 22.00? Good not outstanding and ridiculously expensive. Maybe due to the GCT rent but I'll pass next time.
Natalie Barber
Amazing sandwiches, super great, perfect brunch on the train home!!!!
J Chung
Update to owner: thanks for the reply and sharing more about your products, its and good to know this is baked fresh daily and I'm sure your team works hard to make a wholesome and quality product. However I highly recommend your team do a quality audit. As a customer my question is now how do you recommend sawing through the crust that's rock hard? Attached is the bread ends as an example that I put in the bread box, it's literally inedible and feels like it would break your teeth. It's not about a softer loaf, it's about an edible bread as a whole loaf esp if you don't offer slicing. We purchase dense and fermented breads at other bakers, none are as impossible to cut, break, or bite as this. I would recommend checking if the product as your described is up to par or an edible state.
Caution: waste of money and time. 10x worse than prepackaged loafs at wholefoods or defrosted trader Joe's.
I went after work around 6.30pm to pick up a half loaf. I bought the rye and sunflower for $9, thinking it's convenintly on the way at grand central, and we'll have some artisanal bread for a treat. It was the most dissappinting bread if ever had.
The staff handed me a precut and packed loaf from the back, it felt odd as I thought she would cut me a half loaf from the counter. The moment I held the paper package with the bread inside, I knew something was off.
The load was harder than rocks, it wasn't spongy, it was clearly dry and burn. I thought it was a dark rye but the inside was as light as wheat bread but the outside was almost black.
When I got home to slide it - I have a relatively new and very sharp bread knife, it was worse than sawing wood. The crust was inedible and broke off or was impossible to cut through, the bread was very dry on the outside, was dense and doesn't look risen on the inside, and the flavour was paltry. My arms were tired even just trying to cut a few slices, and all you could hear was a knife barely sawing through a rock hard crust.
It was the worst waste of money, and absolutely horrified at how bad the bread was. Ole and Steen is 1000x better. Maybe the pastries are different, but don't bother. I can't understand how they have a few locations or what the hype is when the food quality is so poor.
Got a ham and brie coissant, it was ice cold probably from being in the freezer. Im still searching for any ham or brie! French baguette a bit to firm for being called fresh. Not worh the price.
lori-may orillo (drifty)
incredible miche and olive campagne for the win. i come here about every other week after work and feel like the luckiest person to see that one last half boule left — then turning around to pick up a cheese from murray’s. every worker i have encountered is personable to just the best degree, all industry people to be sure takes one to know one, i’ve engaged in some nice little conversations that have on my ways home lent bits of inspired (delicious) ideas.. to the sort that loves warmth and good bread. thank you :).
Lee Ann Golper
Love this bakery.
Atmosphere: 5
Food: 5
Service: 5
Jeffrey Menzer
Fig frangipane tart—tart crust far too thick and lacked flavor or interesting texture. Fig filling was OK. Buttercream topping was flavorful-good mouth feel
Maybe it would have been better at room temperature. But very disappointed given the cost of the item.
Atmosphere: 1
Food: 3
Service: 3
Lara moreno
when something is made with love, it shows. these cookies are made with love. best cookies in the city!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Brownies, Chocolate Chip Cookies
so happy this is here in Manhattan; it’s my favorite bakery. And I always travel to get my favorites; like everything on the menu. The service is always friendly and warm.
Just absolutely great bread.
Dry loaf with little flavor. Baguette was nice, as was the person who helped me. Expensive and not as good as bread that can be found elsewhere. I understand what bien cuit means well cooked, but this bread wasn’t just crusty, it was so dry inside that it had no appeal.
Dry food, terrible customer service
Popped in to pickup a too good to go order, the guy at the register was very nice and assisted me right away. I received an olive loaf and a whole grain sourdough loaf. Both are beautiful and delicious.
Every time I try this place is some unpleasant surprise with the service. How hard is to be polite when is not even that busy? Today feb 27 4pm was a new low.
You will not pick a bad option. I’ve tried everything and it’s so good. Also their pastries/desserts are so good.
One package of Cranberry / Cardamon shortbread cookies, 22.00? Good not outstanding and ridiculously expensive. Maybe due to the GCT rent but I'll pass next time.
Amazing sandwiches, super great, perfect brunch on the train home!!!!
Update to owner: thanks for the reply and sharing more about your products, its and good to know this is baked fresh daily and I'm sure your team works hard to make a wholesome and quality product. However I highly recommend your team do a quality audit. As a customer my question is now how do you recommend sawing through the crust that's rock hard? Attached is the bread ends as an example that I put in the bread box, it's literally inedible and feels like it would break your teeth. It's not about a softer loaf, it's about an edible bread as a whole loaf esp if you don't offer slicing. We purchase dense and fermented breads at other bakers, none are as impossible to cut, break, or bite as this. I would recommend checking if the product as your described is up to par or an edible state.
Caution: waste of money and time. 10x worse than prepackaged loafs at wholefoods or defrosted trader Joe's.
I went after work around 6.30pm to pick up a half loaf. I bought the rye and sunflower for $9, thinking it's convenintly on the way at grand central, and we'll have some artisanal bread for a treat. It was the most dissappinting bread if ever had.
The staff handed me a precut and packed loaf from the back, it felt odd as I thought she would cut me a half loaf from the counter. The moment I held the paper package with the bread inside, I knew something was off.
The load was harder than rocks, it wasn't spongy, it was clearly dry and burn. I thought it was a dark rye but the inside was as light as wheat bread but the outside was almost black.
When I got home to slide it - I have a relatively new and very sharp bread knife, it was worse than sawing wood. The crust was inedible and broke off or was impossible to cut through, the bread was very dry on the outside, was dense and doesn't look risen on the inside, and the flavour was paltry. My arms were tired even just trying to cut a few slices, and all you could hear was a knife barely sawing through a rock hard crust.
It was the worst waste of money, and absolutely horrified at how bad the bread was. Ole and Steen is 1000x better. Maybe the pastries are different, but don't bother. I can't understand how they have a few locations or what the hype is when the food quality is so poor.
Restaurantji Recommends
Got a ham and brie coissant, it was ice cold probably from being in the freezer. Im still searching for any ham or brie! French baguette a bit to firm for being called fresh. Not worh the price.
incredible miche and olive campagne for the win. i come here about every other week after work and feel like the luckiest person to see that one last half boule left — then turning around to pick up a cheese from murray’s. every worker i have encountered is personable to just the best degree, all industry people to be sure takes one to know one, i’ve engaged in some nice little conversations that have on my ways home lent bits of inspired (delicious) ideas.. to the sort that loves warmth and good bread. thank you :).
Love this bakery.
Atmosphere: 5
Food: 5
Service: 5
Fig frangipane tart—tart crust far too thick and lacked flavor or interesting texture. Fig filling was OK. Buttercream topping was flavorful-good mouth feel
Maybe it would have been better at room temperature. But very disappointed given the cost of the item.
Atmosphere: 1
Food: 3
Service: 3
when something is made with love, it shows. these cookies are made with love. best cookies in the city!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Brownies, Chocolate Chip Cookies
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