Via The New York Times.
91 Christopher Street (Seventh Avenue South)
The specialty is cantucci and cantuccini, which are like biscotti, only softer. For New York they have developed flavors like chocolate chunk and fig.
A kind of focaccia called schiacciata (on Mr. Bertini’s peel), made plain or stuffed with meats or vegetables, and cookies like brutti ma buoni, croissants and fruit tarts are being baked.
They are also making salt-free Tuscan bread. The saltiness of the regional salamis and pecorino more than compensates for the blandness.