By Annie Hollon and Maddie Lambert
KANSAS CITY, MO — Introducing a new spin on the Craft to Crumb mini-mag: the Roadshow. These special editions, released twice a year, explore cities with a high concentration of retail bakeries, offering deeper insights into trends shaping product development and business growth.
The inaugural edition turns the spotlight on New York City’s Manhattan borough. Since the Big Apple is a hub for innovation, many trends take root here and spread across the country. Get the gist of how eight bakery hotspots set the bar and attract crowds of customers daily.
Ess-a-Bagel, for instance, still hand-rolls many of its bagels for six shops and nationwide distribution. At Levain Bakery, oversized cookies satiate permissible indulgence. And Magnolia Bakery thrives off its nostalgia-fueled menu. Dominique Ansel Bakery and Janie’s Life-Changing Baked Goods have also cultivated a loyal following; the former for its Cronut, the latter for its Pie Crust Cookies, both created by their respective founders.
Empire Cake wows passersby with artful window displays of its namesake. Lady Wong Patisserie and Supermoon Bakehouse, boasting vibrant patisserie with equally attractive flavor combos, also draw dessert seekers.
Dive in and get a taste of the action. Welcome to the New York edition of Craft to Crumb’s inaugural Roadshow.
