New York’s sit-in bakeries: Bread-making goes multiplatform

In New York City, “pastry and coffee no longer cut it.”

In New York City, “pastry and coffee no longer cut it,” said Christina Izzo in Time Out New York. From South Brooklyn to the Upper East Side, “a wave of bakery-café hybrids” is answering customers’ round-the-clock cravings by augmenting straight-from-the-oven offerings with sandwich menus, wine or beer, and even small dinners.

Landbrot Bakery & Bar Two Düsseldorf expats brought in Bavarian master baker Robert Scholtz when they launched a pair of bakery/beer cafés in downtown Manhattan. The Lower East Side outpost caters to true night owls, but at either location you can enjoy a draft import with various small bites built around Scholtz’s hand-formed pretzels and Landbrot—a caraway-flecked country bread. 137 7th Ave. S., (212) 255-7300, and 185 Orchard St., (212) 260-2900

Breads Bakery Born in Israel to Danish parents, Uri Scheft made his name as a baker in Tel Aviv. At his new Union Square outpost, you can pick up a dark rye bread or chocolate rugelach that “rivals your bubbe’s best.” Sandwiches and lattes are served in the café section, and because everything is baked round the clock, “the challahs are as eggy soft at noon as they are at dawn.” 18 E. 16th St., (212) 633-2253

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Il Buco Alimentari & Vineria If you’re loading up on “top-notch” Italian provisions at this NoHo grocery and wine bar, don’t overlook the dozen breads that Kamel Saci is sending up from his basement bakery. You can also order sandwiches for takeout or head to the back room for a candlelit dinner. 53 Great Jones St., (212) 837-2622

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