Another good baguette source in NYC

J

Jay Miller

Jay Miller
I know everyone laments the passing of Bouley Bakery ... moment of silence ... and is currently enamored of Maison Kayser but I stopped by Arcade Bakery in Tribeca today for babka (they were all out) and picked up a very good baguette. I'd give it the edge over Kayser.

Warning - they're only open M-F 8am to 4pm.
 
Some French colleagues brought pain au chocolat from there (for Bastille Day) and it was spectacular.

Shame about the hours, however.
 
Bakers who are so talented and diligent should have Rohmer-style shop girls to cover after they end their day, perhaps.

But maybe that would let the bread/bagel go out of its elements.
 
I have no idea of respective quality or prices (I never shop for truffles) but I know that Buon Italia usually carries them.
 
Thanks for the suggestions. I've never shopped for truffles either.

SOS only has truffle oil and canned truffle peelings at the moment. Are either of those products any good? A recent article in AoE suggested that truffle oils were by and large artificially flavored. But the peelings might be good enough for my needs--truffled chicken liver pate--if anyone has ever used them lets hear about it.
 
originally posted by Kay Bixler:
Thanks for the suggestions. I've never shopped for truffles either.

SOS only has truffle oil and canned truffle peelings at the moment. Are either of those products any good? A recent article in AoE suggested that truffle oils were by and large artificially flavored. But the peelings might be good enough for my needs--truffled chicken liver pate--if anyone has ever used them lets hear about it.
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Oil is indeed bad. The canned summer truffle peelings are also not really worth the money.
It is just not the season for the really good truffles. But if you definitely want to make it luxurious by adding truffles, I would get at least fresh summer truffles. Amazon carries them from different vendors. Cheapest at a glance was 85$ for 4 ounces.

In summer I would usually rather add black trumpets.
 
originally posted by Kay Bixler:
Thanks, Georg. When is the season for really good truffles? And how are Oregon truffles?
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The black winter truffles (Tuber melanosporum, which is what you ideally want for the liver pate) are in season from about December to March. Though now they are also farmed in the US and in the southern hemisphere, so they might be more widely available throughout the year. Never had those, so I do not know how good they are.

Oregon truffles seem to be a white truffle, one that is distinct from the classical white truffles from Piemont. Never had these either, but I am sure somebody from the west coast will know details.
 
Piling on... no to truffle oil (it's OK to throw over french fries) and no to peelings (they have no flavor). I am also not a fan of summer truffles as they are often quite faint.

Color me Colette.

You might try O & Co truffle salt. More limited in its use but the flavor is true. White truffle, that is.

If you have a friend in the restaurant biz, a friend of mine once bought (splitting cost with Chef) a really enormous jar of truffle slices in oil. They were good.

Finally, rumor has it this shipper is good, if they have.

ETA: D'Artagnan has them, too, and they explain the Australian sourcing.
 
Thanks, everybody.

Jeff, partnering with a restaurant buddy is a good idea.

Will hold of on making pate until the black truffles are flowing.
 
originally posted by georg lauer:
originally posted by Jeff Grossman:
(it's OK to throw over french fries)
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That is something I think should be illegal. Doesn't save bad fries, but certainly ruins good ones.
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Ditto. I find no excuse for truffle oil but you see some surprisingly high end restaurants using it.
 
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