Jack Henry

Knead once, knead forever! After falling head over heels for French flours, Jack Koslowsky happily traded New York City’s fine dining scene for the indie bakery life. He began his baking journey at ACQ Bread Co. in Brooklyn, followed by stints at Parpains and Fermentation Générale in Paris, before opening a wood-clad bakery of his own. Here, the heirloom grain enthusiast works his magic on flours grown in the Champagne region by Cyrille Renault and Julien Clédat, transforming them into majestic natural sourdough loaves. Each day, he lines up four or five different versions on a charmingly tousled tablecloth for your enjoyment: a lovely amber-hued loaf made with wheat and einkorn flours, sesame seeds and a touch of honey; a heady poppy seed loaf crafted from wheat and rye flours; and a divine focaccia, sprinkled with poppy seeds and lemon zest. And for all those who live for an afternoon treat, Jack also bakes brown butter cookies packed with double doses of Plaq chocolate – guaranteed to make your head spin with delight. The A-mie-rican dream! // Scotty Lard

THE HIDDEN GEM: The pain de table, crafted using the flavorful stone-ground house flour that blends red wheat from Champagne, black einkorn, rye and tender Austrian wheat (€14).