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Landbrot specializes in artisanal German breads, many of which are made with dark rye flours. Throughout the day, the bakery also offers a range of granny-chic pastries, like sticky Linzer cakes and jelly-filled Berliners, hefty sandwiches and café-style meals. Though none of the café fare is worth a trip, the bread and the warm pretzels—baked upstairs using German equipment—certainly are.
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On the left, slightly the more diminutive, the plain jelly donut from the sainted Donut Pub on 14th Street. On the right, the Berliner from Landbrot on Seventh Avenue. There's an upstart jelly donut... More »
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