I own rye flour. I own caraway seeds. But sometimes, it’s better to leave it to the experts.
I went into Zabar’s for coffee and while I usually skim past the cashiers straight to the coffee and tea section, this time I took the scenic route to check out their supply of block chocolate. (Result: Fairway is much better.) And between the desserts and the coffee is the bakery section, which is usually blockaded by a queue. Except it wasn’t. And there was the lady depositing hot loaves of rye bread into the basket. And so I bought bread for the first time in a few years.
I have no excuse for the smoked whitefish spread; I had to double back for that.
Saveur recently did an article on the best rye in the US and Zabar’s earned special mention. For good reason.