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A Soho institution with a Hell's Kitchen outpost, Sullivan St. Bakery has been home to the best baked bread in the city for the past ten years, gracing restaurant tables from Babbo to Bistro Margot. Classics include their signature pane Pugliese, with a dark, crusty exterior concealing a soft, spongy core. The raisin walnut loaf, packed with whole grains, nuts and plump raisins, is dense and delicious—a meal in itself. Though the sweet treats tend to err on the dry side, the flour power of the bread never disappoints. — Sandra Nygaard

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