The presented sales premises of Przystanek Piekarnia bakery build upon the idea created for the entire chain in 2013 by Maciej Kurkowski, founder of Five Cell design group. Each of the interiors is equipped with a unique system of modules made of.
On weekends, Orwasher’s in Manhattan makes an old-school kornbroyt, a slow-risen, rougher-textured bread with more of the whole rye grain. Kornbroyt is prized by Jewish bread aficionados because in this era of puffy, sweet breads and bagels, it still has the pull and tang of tradition. (Photo: Evan Sung for The New York Times)