Amy’s Bread

Amy Scherber opened this Hell's Kitchen bakery on 9th Avenue in 1992, and cookbooks and two James Beard nominations for pastry followed in the years after. Every loaf here is still shaped by hand, using unbleached, unbromated flour and wheat and rye milled locally, and the case runs from breakfast pastries to layer cakes to sandwiches built on the bakery's own bread. It's one of three Amy's Bread retail counters left in Manhattan, alongside Chelsea Market and the Museum of the City of New York.