Experts' Choice Award Subrosa Bakery
What the experts agree on
Sub Rosa's stone-milled flour and wood-fired organic loaves set it apart—experts rave about the exceptional bread quality, flaky pastries, and beautiful sun-drenched space that make breakfast here feel special.
“Sub Rosa baker Evrim Dogu churns out the city's best bread and baked goods including tart-and-chewy classic wheats, seedy ryes, and impeccably flaky croissants and pain au chocolats.”
– Tasting Table
Afar Magazine "Many bakeries make their own bread on-site, but Sub Rosa takes it to the next level by stone-milling their own grains into flour for their wood-fired organic loaves and pastries." Full review
Bon Appétit "There were plump loaves of sesame rye perched like trophies on the wall...even the lighting was perfect, casting this beautiful, sun-freckled shadow over everyone’s breakfasts."
