New York is always inspiring, somehow. There is an drive that impresses me. Maybe it is a economic drive but the result is sometimes suprisingly on the point. Like some LES and Brooklyn Cafes. I can’t stop loving Gitane for being so complete. They keep the “red-thread through-out-the-whole-concept”. Try their Avocado Sandwich. So simple and so good. Or their Orange blossom Waffle with Maple Syrup. I love.

But from a Bread-point-of-view I must say that I was disappointed with NYC. My conclusion is that NYC is simply lost on good Sour Dough Bread. Please correct me if I am wrong!

Like Balthazar for example. I love the concept.
But hey, to call this sourdough?? It smells like fabrication Yeast. And I am sure the bread temperature was too high. AND how much water did they use?? Way too little. I suggest under 65% This one will crumble the same night. This is shit, I think.