Tribeca, Manhattan · shop
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.