Entering the bakery, one immediately sees a traditional bread oven, visible even through the windows. Even from afar, customers smell the heady aroma of crusty loaves being backed throughout the day.
As food historian Karen Hess wrote, “Silver Moon Bakery has brought the baguette back to Broadway!”. Taking the time to concentrate on slow rising, traditional methods of baking is one of the secrets of success of Silver Moon.
Bobby Flay’s words of advice about the Silver Moon? Arrive early! Lines often form out the door — and for good reason. “The baked goods are delicious,” Bobby says.
Fabulous scones (my fave is choco-wheat), croissant, brioches of various kinds, cinnamon rolls…I’ll try to find any excuse or occasion to buy one of their tarts or cakes.
I haven’t tried the cookies, but the Bavarian pretzels, chocolate chip brioche, and sourdough are AMAZING!”