by Gabriella Gershenson
Walking into Breads Bakery on a Saturday morning means stepping into a whirlwind: Employees replenishing trays of pains aux raisins, sugar-studded brioche buns, cretzels (soft pretzels made from croissant dough), and other just-baked temptations at a self-service area by the entrance.
Nearby, a pastry case is stocked with wedges of cheesecake, puffy rugelach, seasonal tarts (the Union Square Greenmarket, the source of that fruit, is less than a block away), assorted burekas (Israeli savory hand-pies), and oh so much more.
