HUNGRY GERALD

When HG was young, New York City was a bread paradise. Bakeries in Jewish neighborhoods carried a cornucopia of treats: Bagels, bialys, “pletzels” (a tasty variety of onion roll) ; rye bread, pumpernickel bread, corn bread, challahs plus dinner and breakfast rolls of every description. Sutter’s Bakery (locations in Greenwich Village, Brooklyn and The Bronx) had better-than-Paris croissants, brioche, baguettes. Lots of fine bread in Italian neighborhoods. The Italian star was Zito’s in Greenwich Village. Groceries throughout the city carried superb pumpernickel from Stuhmer’s and Pechter’s Bakeries. And, for those with timid undeveloped taste buds, there were the Cushman and Hanscom chains which carried tasteless “American” white bread. And, then it all disappeared. The happy news is that bread has made a comeback in NYC and throughout the United States. Top flight bialys and bagels are available online from Kossar’s on New York’s Grand Street. And, indestructible Orwasher’s continues to make great bread as it has since 1916. The “appetizing” emporiums, Zabar’s and Russ & Daughters have, throughout the years, provided its customers with exemplary baked goods to accompany their smoked salmon, whitefish, sable and specialty cream cheeses. And, throughout the United States and many Canadian cities, the Whole Foods chain bakes very good baguettes and ciabattas (HG’s favorite).