Zoë Kanan is the baker-partner of <a href="https://www.elbowbread.shop/">Elbow Bread</a>, a very special Jewish-American bakery in New York’s Lower East Side. She’s produced some of the most important pastries in New York over the past 15 years, from being one of the first-ever interns at Christina Tosi’s Milk Bar to baking bagels at Sadelle’s under Melissa Weller and running the bread and pastry programs for the Freehand Hotel. Today on the show, we talk about what it’s like to have a bakery of her own, developing her own signature pastries, and much more.
And also on the show, Aliza chats with TASTE contributor Grayson Samuels about his work as a writer, actor, and baker in New York, including some of his favorite stories for TASTE. 
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700: Elbow Bread's Zoë Kanan Makes the Case for the Knish

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