Subrosa Bakery
3 expert reviews
“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."
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