The New York Times
MAY 14, 1999

Amy Scherber's bakery, Amy's Bread, makes some of the best bread in New York. Her baguettes are excellent, her olive rolls are legendary, and her loaves, twists and dinner rolls, made with whole wheat, oatmeal and unbleached white flour, along with golden raisins and pecans, are always satisfying. Her organic rye has a rich, dark interior that is only faintly sour, with a soft crust and the pleasant crunch of rye and mustard seeds. With so much good bread, it stands to reason that she would make excellent sandwiches, like black olive tapenade on a baguette with goat cheese, thyme, eggplant and oven-roasted tomatoes. Her brownies and coffeecakes make terrific desserts. Amy's also has a branch in the Chelsea Market, 75 Ninth Avenue at 15th Street.