80 Spring St.
between Broadway/Crosby St.
A bakery adjacent to the delicious and rightfully popular Balthazar restaurant sells the breads served in the bistro as well as sold to better markets and restaurants across the city.
What's great: They sell the breads served in the restaurant, including their fabulously flavorful and tender Pain au Levain which is a country sourdough and Pain de Seigle, a French rye sourdough.
Also worth a journey is their Valrhona chocolate bread.
What to know: The bakery also makes seasonal items, such as hamburger buns in the summer and holiday treats like Buche de Noe and Croquembouche at Christmas. Their website keeps a current list of seasonal specialties.