Its growth has been slow and organic — just like its food.
There is plenty of spectacular restaurant bread for which people pay extra, and happily do so again and again.
More loaves to choose from, and more spots to pick them up.
Hopefully the bakery can snap out of it.
New York is experiencing something of a rye revival.
The bread is still baking in Brooklyn, however.
The Parisian superstar baker hopes to open even more U.S. outlets.
Lafayette and Carbone know exactly how you want to start your meal.
If you think that they're all the same, think again.
Francophiles are freaking out.
Plus, unlimited caviar and Champagne at FireBird; new farmstand for Staten Island, and more of today's leftovers.
Phoebe Cates and others rave about it.
The restaurant's bread oven, housed in a shipping container, is expected to churn out a thousand loaves a day.
The Bread team's new pizzeria opened last night. See our slideshow.
A look at the menu at the pizzeria from Bread’s Bob Giraldi and Luigi Comandatore.
A Naples chef will deploy a $30,000 custom-built, rotating, wood-fired oven.