Dear Food Diary:
Any given weekend morning, you can find me sitting by the window at Hell’s Kitchen’s Sullivan St Bakery with a big smile on my face. Greasy fingers, trying to juggle the camera, iPhone and my next bite of cauliflower pizza. Sweet baked goods are pleasantly chased by a simple cup of coffee before I head out to explore the city.
Swoon by carbs every time.
Shaved cauliflower, green olives on a thin cracker like dough. Crispy and chewy, it’s like flatbread but elevated. Garlicky with chili flakes and parmesan cheese sprinkled on top. Unexpected heat in one bite, savory, a little burnt edges on the next. Pops of olives burst with bright tartness. I usually ask for the pieces on the corner – I like the extra crunch.
The mushroom and zucchini are also good options.
Anything with prosciutto calls me by name. The saltiness with fatty and sweet finish is fantastic with this mascarpone filled brioche. That melted gruyere crust is the beginning of a mouthful with heavenly textures. Soft, creamy, salty and sweet. Another layer of sweetness from hints of fennel seeds that resemble that of licorice. Just a little bit, not to overpower.
Getting there early is key. Once some of the favorites are sold out, they might not appear again for the day.
533 West 47th st.