i can see from the pastrami discussion here that people care about their rye bread. (as do i).
as a recently arrived new yorker, i was prepared to be disappointed. but i can report
(surprisingly) that the Giant’s rye bread is pretty damn good. heavily seeded, good crust. (they are
usually sold out of it, at most of the Giants, and seem incapable of interpreting that as a hint to order more. it is not made in the stores, i’m told). and the price is right. (They bag it in a special plastic
that seems to be porous, so it doesn’t sog out on the way home.)
i had a teff rye from the wildly popular Bread Furst, for $9.50 (!). unseeded, no noticeable rye taste,
but the sourness of teff came through. Too yuppified for me, and way too expensive. (Bagels should
not cost more than $2 each, more than what Whole Foods charges.)
the rye at Breads Unlimited (in Bethesda) was sold out, so i tried a composite hybrid of rye and
pumpernickel. it was too light and not seeded enough. they pack bread in plastic bags, which
is wrong, wrong, wrong.
i was most impressed by the Heidelberg Pastry Shoppe, in Arlington. Multiple ryes, including “Corn” rye,
and “Jewish” rye, and under $5/loaf for most. The most serious place I’ve found yet for high quality,
traditionally made items at a reasonable price, and particularly German varietals. (i don’t mean Riesling).
Off topic: as a newly arrived “greenhorn”, I’m happy to go to any food expedition/chowdown where you
could benefit from a +1, as long as it’s accessible by Metro. (I’m near AU so on the red line). i’m omnivorous, including stinky tofu, durian and most offal.
