Saturday, November 7, 2026, 3:00 PM - 6:00 PM · Grandaisy Bakery, Tribeca, New York City
Historian Andrew Coe discusses his new book, American Bread: A History, followed by a book signing and audience Q&A.
Sourdough, ciabatta, and stirato come out fresh every morning alongside Roman-style flatbreads baked on thin focaccia dough, with a bread case that changes daily and rewards anyone who shows up early. The funghi al taglio layers cremini mushrooms and thyme over a deeply golden crust, while the sopressata sandwich with jalapeño makes a strong argument for staying through lunch. Nearly everything is made from scratch, right down to the cranberry ginger jam.
Thin-crust focaccia topped with ricotta and roasted cauliflower — the house favorite.
Dense, tangy sourdough hand-mixed and baked daily using traditional Italian methods.
Thin-crust flatbread fired fresh each morning, topped with seasonal Italian ingredients.
Smoked turkey, avocado, arugula, cranberry ginger jam on potato roll