Balthazar Bakery

This Spring Street storefront has turned out bread for the restaurant next door since 1997, working out of a space barely bigger than its ovens. The levain and a dried-fruit focaccia are steady sellers, alongside a raspberry-studded caramel-chocolate tart and the usual case of croissants. Other cafes and restaurants around the city buy in for the same loaves, treating a Balthazar baguette as a mark of quality on their own menus. Coffee is poured to go, nothing more.