To me, the bread is by far the most important part of the post-Thanksgiving leftover turkey sandwich. The harvest holiday is the one time of the year that I would specifically make a point of eating white bread (and Wonder Bread at that), because it makes a turkey sandwich that much better. Well, this year, I took the white bread turkey sandwich to a whole new level. My last stop in Manhattan before my drive to Ohio was at Takahachi – a newish Japanese bakery in TriBeCa. If you have ever been to Japan, you will know very well the Japanese love of baked goods. They execute bread better than any country with the exception of France. Thankfully, places like Takahachi, Cafe Zaiya and a few other NY based spots supply people like me with the much coveted and utterly amazing Japanese white bread. The bread is super soft with a perfect outer crust and it is so delicious that it makes almost every sandwich taste better. If you have already consumed all of your left over turkey, deploy it for a grilled cheese with soup, which is almost as satisfying. The bread comes in two thicknesses (thick or thin) and no matter which loaf you pick will not be disappointed. White bread from Takahachi will set you back $3.50 and could be the best thing to happen to a sandwich since sliced bread.
Takahachi Bakery | 25 Murray Street (at Church Street) | (212) 791-5550
Don’t forget the cranberry sauce, stuff and mayo. New England Style.
“with the exception of France”. You gotta try belgian bread…
@Manuem : I guess that france & belgium have almost the same level concerning meal & food. We arent so different !
I Love Takahachi. Kimisan rules!!!!!!!!
it looks nice, but Wonder brand bread INVENTED sliced white bread.
Boloniya loaf at Mitsuwa Supermarket’s St. Honore bakery in Edgewater, NJ. Sells out by about noon everyday, available around 10 am.
That is a loaf of white bread to kill for. Or at the very least, cross the GW for.
mmm . . . haven’t had plain white bread in a long time. I’m going to have to try to find some local quality, which might be a trick here in Anchorage . . . however . . . let me think, local brands . . . there’s L’Aroma, Great Harvest Bread Company, Europa Bakery, Charlie’s Bakery . . . Ok, think I know what I’ll be doing today.
BTW Micheal, congrats on being one of the top 20 in the USA in Wallpaper!
Wonder bread, are you kidding me? Please come to No. California and find out how wonderful real bread can taste.
I’ve lived in Tokyo for six years and I wish I knew what you were talking about. It’s not that there isn’t good bread to be had, but the average is well below that which can be found in any European city. In fact, the best bread in Tokyo is from French and Italian shops. There is also a serious lack of variety. It’s not like the States (California in particular) where every college town has a place cranking out interesting and healthy hippy breads. I would go so far to say that everything leavened (pizza, pastries, etc) in Japan looks better than it is. Of course, if the standard we are using is “best brick of plain white sandwich”, then I defer to the connoisseurs.
Prove me wrong! I’d be happy to get a couple recommendations for artisanal bakeries which approach the attention to detail and quality of even a mid-level ramen shop.
Now, I admit there were extenuating circumstances, but one of the best loaves of white bread I ever ate was baked in Negril, Jamaica circa 1990.
I bet that wasn’t the only thing baked in Negril.
Nice post—but I can only recommend to travel Germany as well on a tour de loaf. We do not only have the white fluffy but also mixed (wheat + rye) and rye, multigrain, special breads with nuts, dried fruits, even onion, all in yeast, sourdough, or a mix of both, doughs. Honestly, it’s what I miss most when not home. I like French bread a lot, but the darker varietes are a completely different thing.
Turkey sandwiches at Thanksgiving have to be on white bread. It’s the only time I eat it too.