Friday, April 7, 2006 8 No tags Permalink 0


New York – You and your bakeries. Why do they make me eternally happy?

One of the most memorable things I ate over break was a piece of bread from Sullivan Street Bakery. I came here for a pre-breakfast (wonton mein from Bo Ky) snack around 7 am. It was beautiful day – quiet New York morning. A slight bit chilly, though nothing like some carbs to warm you up eh?

Pizza Bianca. $1.60 for a foot long slice. It doesn’t get more basic than this. The crust is marvelously simple and satisfying. Thin and crackly, it yields to reveal “innards” so blissfully soft. Just a touch of olive oil, fresh rosemary and a sprinkle of salt and there you have it. Pizza Bianca.

And I must say, it goes down rather quickly. I thought the cut to be rather large but finished in a matter of minutes. Soo addicting. Oh bread, the things you do to me!

Sullivan Street Bakery
73 Sullivan Street
NY, NY 10012

8 Comments
  • anonymous
    April 7, 2006

    Hi Kathy – Hmmmm, “Pre-Breakfast snack”!!! For some reason that makes me smile…because I’m thinking pre-breakfast goes into breakfast, runs right into post breakfast, then brunch, but you can’t forget pre-lunch, then lunch, oh yes, post lunch, but don’t miss the important afternoon snack………LOL!

  • anonymous
    April 8, 2006

    Pizza Bianca looks somewhat like a cross between lavosh and one giant soda cracker. I’m one who likes my pizza pie with thin crust, not pan. Also, thanks for leaving the URL to their website. Just through checking out their website. Apparently they make a variety of pizzas. My favorite is the potato pizza.

  • anonymous
    April 8, 2006

    The Pizza Bianca looks something like the Indian ‘naan’ (a bread). The description seems to fit that of the naan too…except for the herbs and stuff. Also read your post on Indian snacks like the Khatta Meetha from Haldirams…try their Mathri..it’s good. I live in India and am not so fond of Khatta Meetha myself..it’s ok. Tell me…how DO you manage to remain so slim if your favorite thing in the world is trying out all kinds of food? Hey…and I’ve put up some pics on my poetry site…if you’re interested you can see me! Have a great day :)

  • ingrid leung
    April 9, 2006

    hello kathy have come across your blog recently and enjoyed reading it a lot – v fun and v informative! on an earlier post in which you reported yum cha in alhambra, would you mind telling me what the difference is between a “lau sa bao” and a “lai wong bao”? (i dont seem to have eaten a lau sa bao not even in hong kong – or if i did, i dont remember…) many thanks!

  • Kathy YL Chan
    April 9, 2006

    Hey Kirk!Too much food and not enough time -what else can I do? :) I pretty sure I was averaging 7 meals a day over break…which explains this slightly buldging tummy I’ve developed…Hi Ron,Bummed out I didn’t have a chance to try anything else cause the potato and zucchini pizza looked pretty awesome. But they also cost twice as much for a slice the size of a playing card! “Soda cracker” is a good way to describe it. Ah, like soda cracker with soft dough inside – divine!Hi Pallavi!I miss naan! I was able to learn much about Indian cursine in NYC last year, but LA seems to be lacking in that field. As for staying slim? I’m afraid one day all the food I’ve eaten will take revenge on me. I’ll wake up 300 pounds heavier and go, “so that’s where it all went!” But until then, I’ll just enjoy it while it lasts :) Thanks for the rec – will try get a pack of Mathri. Should I have it plain or with something? Going to visit your site – wish I could visit India also :)Hi Ingrid!I’m glad you found my blog – love your brioche post. I still can’t decided if brioche or challah is my favorite bread…but I think your post lured me to the brioche side…The lau sa bao and lai wong bao are both steamed. The only difference is the filling. The lau sa is savory – filled with salty egg yolks that somehow turns deliciously liquidy after steaming. The lai wong is filled with a sweet custard. Pretty tricky, they look the same, even when you break them open, it’s hard to tell the difference until you take a bite. I’ve only found the lau sa in Shanghai and LA. Searched all over nyc and Hawaii with no success. I imagine it must be difficult to make as the restaurants always price those specific baos on the expensive end!

  • anonymous
    April 10, 2006

    Have the mathri with (Indian) mango pickle…probably Haldiram’s has pickle too…though I don’t know…India is chock full with pickle, lots of brands available here. It would great if you were to visit :) I so love the energy and eating places of New York. I’m trying to get a scholarship to take up a course in creative writing in or around NY..hopefully by next year..

  • anonymous
    April 11, 2006

    Kathy, kick that spammer’s ass off your site. Creative as he is.

  • anonymous
    April 12, 2006

    that looks so good!! what are you doing this summer, kathy?? we have to have more adventures at home! and i miss you!!

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