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In-store bakeries sell fresh-from-the-oven breads (bake-off times are posted, and customers line up accordingly) and elaborate cakes.
As executive pastry chef at Jean Georges, he also oversees the breads baked for the restaurants.
Request more of the wonderful breads baked here, especially if you order salumi, and you probably should.
Breads baked on the premises are slightly too moist for the proffered olive-oil dip, but they toast beautifully.
All organic artisan breads baked fresh daily, with a great selection, from traditional sourdough to a summer Russian rye bread.
(This is not strictly necessary, especially for breads baked on the Basic Cycle or longer.
(You can literally watch bread bake at the Boudin Bakery).
Let the banana nut bread bake for at least 50 minutes.
For larger, thicker loaves of bread, bake for 15 minutes so the center has time to warm up.
Bread, baked here, is superb.
The kutabe (thin bread baked with ground meat) is delicious.
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