Karen Lee

"It’s also a tuna sandwich, but WAY more interesting with spicy harissa sauce, sliced potatoes, parsley, hard boiled eggs, olives, and tomato. It reminded me vaguely of a nicoise salad squished between some rustic bread."

Robin Raisfeld

"Like a supercharged pan bagnat: good canned tuna, potato, tomato, hard-cooked egg, olives, preserved lemon, and the clincher—a healthy dose of harissa. And the bread, of course, is perfect."

Ryan Sutton

"So there you go. The Tunisian sandwich at Breads is nothing revolutionary, it's just perfect. It packs enough nourishment to keep a hungry office worker fed until dinner. It boasts the clarity of ingredients one might expect from Wildair or another in vogue venue."

Molly Yeh

"The sufganiyot were next level, dense, and wildly flavorful. They didn't event need jam.And laminated dough was... ok let's get into this..."

Daniela Galarza

"It's sufganiyot season, and Breads makes some of the best versions of these jelly doughnuts in flavors like chocolate with chocolate pearls, strawberry, vanilla, and dulce de leche."

Adeena Sussman

"Seasonal delicacies like sufganiyot are as delicious as they are technically perfect."

Rosemary Nardone

"They were actually soft, I never had rugelach like this before. It was so amazing."

Niko Triantafillou

"The high-end dark chocolate really makes a difference. I could not stop eating these."

Josh Beckerman

"The rugelach they bake is sensational. Try one for yourself and see what I mean. A culinary orgasm awaits."

Tina Wong

"Simply divine. Buttery, flaky and filled with lots of chocolate. It’s the most richest rugelach I ever had."