Saraghina Bakery opened late Wednesday morning at 433 Halsey Street with an array of breads baked in its pizza oven and fancy prepared foods such as olive oil and maple syrup from Italy, Brooklyn and upstate. Next week there will be pastries and tarts, one of the workers told us.
All the breads have some whole grains in them, she said. There are baguettes, bastone, and three varieties of miches: oat, amaranth, and flax and sunflower. German white wheat will make an appearance soon.
We bought an amaranth loaf. It was delicious and we ate far too much of it.
The bakery is decorated with vintage-style and salvage shelving and light fixtures, much like the restaurant.
It also features a surprising innovation: Unlike at the restaurant, credit cards are accepted. GMAP