Off The Menu; Opening
New York Times
August 7, 2012

Off the Menu
By FLORENCE FABRICANT
Published: August 7, 2012



Opening

AMY’S BREAD Amy Scherber, who started baking in a Hell’s Kitchen storefront in 1992, keeps expanding the business. She opened a larger bread kitchen and cafe in Chelsea Market in 1996, added a cafe in Greenwich Village in 2005 and has now moved production from the market to 33,000 square feet of space in Long Island City, Queens. She calls that area “the flour district” because it has a number of wholesale bakeries, including Le Pain Quotidien, Pain d’Avignon and Tom Cat. The new bakery will allow Ms. Scherber to double the retail area and add more seating at her Hell’s Kitchen space, where she will no longer produce desserts. In the Chelsea Market store, which she will renovate in about a month, the working bread bakery will be turned into a demonstration kitchen, and more counter seating will be added. Eventually she hopes to open a retail kiosk at the Queens bakery: 48-09 34th Street, Long Island City, Queens, (212) 462-2038.