I remember fondly Chiffon Bakery on Coney Island Avenue. My father loved it, and he'd stop there after eating at Olympic Pita with a dear friend of his, may he rest in peace. I love the corn rye here. Its name is a little misleading, at first glance. The only corn in the loaf is the cornmeal crust on the bottom. Actually, the "corn" comes from the German word "korn," or "grain." This is really a "kornbrot," made from a mixture of rye and wheat flours. Heavy, dense, and moist, it was a specialty of dozens of the Jewish bakeries that used to dot the city. There is nothing quite like getting your hands on a hot loaf of this bread from the bakery and rushing home with it to devour the loaf with butter. They have lots of other great Jewish bakery goods of years past, too, such as onion boards, and 5 types of kichel, which go great with herring, tuna, or whitefish salad. The poppy seed roll is as good as the one which many a Hungarian bubbe made; the poppy seed filling is as moist and sweet as they get. I never tried the cakes here, but I'm sure they're great, as well. This is one of the best Jewish bakeries around, and the old fashioned bakery delights are a living tradition. Years ago, Levy's rye had an ad campaign, "You don't have to be Jewish to enjoy Levy's Jewish Rye." Well, the rye here knocks the socks off Levy's packaged rye, and you don't have to be Jewish to enjoy the offerings here. I'm salivating thinking about carb-loading here, with corn rye, onion boards with butter, and poppy seed roll in mind.
I remember fondly Chiffon Bakery on Coney Island Avenue. My father loved it, and he'd stop there after eating at Olympic Pita with a dear friend of his, may he rest in peace. I love the corn rye here. Its name is a little misleading, at first glance. The only corn in the loaf is the cornmeal crust on the bottom. Actually, the "corn" comes from the German word "korn," or "grain." This is really a "kornbrot," made from a mixture of rye and wheat flours. Heavy, dense, and moist, it was a specialty of dozens of the Jewish bakeries that used to dot the city. There is nothing quite like getting your hands on a hot loaf of this bread from the bakery and rushing home with it to devour the loaf with butter. They have lots of other great Jewish bakery goods of years past, too, such as onion boards, and 5 types of kichel, which go great with herring, tuna, or whitefish salad. The poppy seed roll is as good as the one which many a Hungarian bubbe made; the poppy seed filling is as moist and sweet as they get. I never tried the cakes here, but I'm sure they're great, as well. This is one of the best Jewish bakeries around, and the old fashioned bakery delights are a living tradition. Years ago, Levy's rye had an ad campaign, "You don't have to be Jewish to enjoy Levy's Jewish Rye." Well, the rye here knocks the socks off Levy's packaged rye, and you don't have to be Jewish to enjoy the offerings here. I'm salivating thinking about carb-loading here, with corn rye, onion boards with butter, and poppy seed roll in mind.