High praise for the Rock Hill Bakehouse in today's NYT: in an article about where you can still get "authentic" New York foods -- bagels, bialys, pastrami, and so on -- Mimi Sheraton writes that the best Jewish rye bread in NYC is from Rock Hill. (It's sold at the Union Square Greenmarket.) "Chewy and yeasty, with a convincingly tan sourdough color, this bread has a firm, tight crumb and plenty of caraway." (Thanks, Naomi!)
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