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

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