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In the morning, the counter is piled high with a variety of loaves in different shapes and sizes—you’ll find a large, freeform, crusty, rustic Italian; a country white batard; an S-shaped semolina embedded with black sesame seeds; and long twists of cinnamon raisin. By the end of the day, the pickings are slimmer—a tribute to the popularity and an assurance that the goods are baked daily. Though the original Hell’s Kitchen location (established in 1992) maintains the cozy feel of a cafe, the bakery's Chelsea Market headquarters lacks that quaint warmth despite small round tables and wrought-iron bakers’ racks. Still, it's here that you can watch bakers work through picture windows along the market's hallway. Furthermore, the shops act as lunch destinations serving individual quiches, pizza, and pre-made sandwiches. Though owner Amy Scherber's creations can't compete with Sullivan Street, Bouley or Balthazar, her flavorings are distinct: rosemary, black olive, potato-onion-dill, and the one that made her famous, a slightly sweet golden semolina with raisins and fennel. With the addition of her snazzy digs on Bleecker, Amy's Bread now triples its claim as a reliable neighborhood place to break bread.
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