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We stepped out of our tiny world on Monday and headed into NYC for a big day of work and play (they’re often the same thing). One of our stops included seeing the wonderful people at Sullivan Street Bakery and saying hello to the brilliant owner, Jim Lahey. We brought a big loaf of their irresistible filone back to Canal House for lunch. So today, we toasted thick slices of the chewy bread, slathered them with salted Irish butter, and spread Fromager d’Affinois Bleu on top. Heaven, even two days later.

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