Well, that surprises me. I knew it was par baked but coming all the way from New York? For me that shows the quality of the bread, and it must be a good story about using them in first place. I don’t know TriBeCa Oven but I’m a bit familiar with Zabars. I’m guessing the baguette comes from TriBeCa and the rye bread from Zabars? I never did have the cheese bread. How about the croissants? If I got to Surfas early enough, they were very good.
Thank you for the tip on Whole Foods. I completely forgot about their expansive cheese bar. Sort of stopped going there after my wife and I dubbed them Old Foods. Too many past the date items.
I guess you can’t tell us the secret if you’re opening again and if so, where? Read somewhere that you may open a smaller concept in the same area.