Sullivan Street Bakery (Twitter handle: @SullivanBakery) first opened in 1994 SoHo by Jim Lahey who had a was inspired during a recent trip to Italy to bring its handcrafted breads to the American table. In October 2000, the new headquarters for Sullivan St Bakery was opened in Hell’s Kitchen on West 47th Street, between 10th and 11th Avenue. I didn’t know this location existed until my boss, and fellow foodie, brought me here.
As soon as we entered the bakery, the aroma of bread just made me happy, too happy – I wound up buying a various items just because I wanted to try them all. My favorite was the strecci, shown below. Strecci is a bread made from pizza bianca dough. Never heard of it? Neither have I, so I Google’d it and found out it’s trademarked by Sullivan Street Bakery. Interesting.
Sullivan Street Bakery sells two kinds of strecci: plain and one with seasonal toppings. The foot long flat bread is soft and chewy with a thin crust coated with olive oil and lightly salted. The strecci I ordered was topped with tomatoes and garlic. It tasted like a gigantic garlic knot and focaccia bread married together. Sullivan’s sells if for $2.50 for half, and $4.75 for a whole bread.
Other items I enjoyed were:
Pane pugliese – an oval loaf with a chestnut-colored crust and open, irregular crumb structure. Slightly sour, caramel aftertaste, $4.00
Cruccolo santi – a round loaf with a dark chestnut-colored crust and medium crumb structure; loaded with walnuts and raisins and finished with a touch of black pepper and cinnamon to enhance the nutty flavor. Priced at $0.85 per piece.
Sullivan Street Bakery also sells a variety of panini for $6, pizza sold as slices or whole pies, and doughnuts, or bombolinis, for $3.
So if you happen to be in the area, do stop by and grab a loaf or two, or a meal. You won’t regret it.
Sullivan Street Bakery
533 W 47th St
New York, NY 10036