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I know a thing or two about baking: enough to know that bread makes or breaks a sandwich, and that baking is harder to do than cooking. Also, the cost of real estate in Manhattan has driven away most bakeries to Brooklyn of New Jersey. As a result, one often gets stale bread from even the best restaurants.
That is why the Le District folks were very smart to build their own bakery on premises. The sandwiches sold at the retail bakery, or the croissants at the coffee shop, are noticeably fresher than most.
I tried a ham and cheese baguette sandwich. I have been trained over the years to expect a real workout chawing through stale bread, but this sandwich bread was crispy on the outside and moist on the inside. The pain au chocolat (i.e. chocolate croissant) for $3 was also well worth the price.