The Bakery Journal | New York West Bakery & Cafe
Notes from the bakery
Stories about what we make, how we make it, and why some recipes haven't changed since 1999.
Rugelach, by the pound
Rugelach by the pound, dusted with powdered sugar. Come early — they go fast.
Pies made the right way
Hand-latticed crusts, real fruit fillings, baked fresh. That's how it's been done here since day one.
