It’s been six months since the closure and people still tweet near-daily about how much they miss the former Bed-Stuy bakery’s food.
Their five-year-plan includes 100 more hubs on the East Coast, starting with one in Manhattan in the next year.
The best way to travel in this borough is to simply to walk around and find a place to eat.
Bed-Stuy now boasts a purveyor other neighborhoods can covet: Nextdoorganics, a community supported agriculture project and food delivery service with its own storefront at 360 Throop Ave.
This week, our editors share what they’re loving right now.
That old saw cautions not to judge a book by its cover, but when it comes to our hot-off-the presses cookbook, go right ahead.
Matthew Tilden—the man behind the ridiculously rustic Scratchbread, each craggy, densely delicious loaf tied with a bit of twine—bubbles over like just-fed sourdough starter…