Dining
Judie's - still the famous french peasant loaf
- Item Number
- 307
- Estimated Value
- 50 USD
- Sold
- 40 USD to tyler45
- Number of Bids
- 6 - Bid History
Item Description
A catered lunch package in New Haven for up to four guests!
Quick Bite | New Haven
NYTimes Published: January 21, 2011
Homemade From Way Back
By CHRISTOPHER BROOKS
When Judies European Bakery opened 35 years ago, spongy white bread was the statewide norm. Thus, the bakery’s claim to be the home of “Connecticut’s original handcrafted bread” contains more than a kernel of truth.
Judie’s, which has since moved from Branford to New Haven, goes through about 5,000 pounds of flour a week, making breads and pastries around the clock. All of its baked goods are made at its Grove Street location, in the oven visible through the window by its entrance.
“I grew up in Germany, and I’ve always loved breads,” said the owner, David Brooks, a graduate of the Culinary Institute of America, who bought the bakery from its founder, Judith Saleeby, in 1997. Among his many types of loaves are multigrain rye, Italian, a peasant baguette and a sourdough batard.
Judies also serves a variety of breakfast and lunch items in a comfortable dining area with small granite-topped tables. Soups are homemade — Thai sweet potato was a recent special. And more than a dozen panini are prepared to order. Of a handful of salads, the spicy shrimp, pesto chicken and eggplant feta are also available as grilled sandwiches.
Blueberry cake and English oatmeal walnut bread were recently on display in the wicker baskets and chrome carts by the front door, with even more tempting pastries by the counter, including almond-spiked bear claws, flaky croissants, pecan sticky buns, three types of Danish, muffins in four flavors, various brownies and jumbo cookies.
Item Special Note
Judies European Bakery, 63 Grove Street, New Haven; (203) 777-6300 or judies.net. Open Monday through Friday, 7 a.m. to 4 p.m. (kitchen closes at 3 p.m.); closed weekends.
Mardi Gras Category: Bourbon Street
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