Seek Reviews – NYC Bakery Direct by NYC Bread Gal

Bread is one of my ultimate comfort foods. I know I’m not alone! (Come on…I know you love it, too!) I have warm memories of my father baking bread at home as a child. Just thinking about it, I can almost smell it. They’d send me to school with a thick slide of home-baked bread in my lunch bag, along with my carrot sticks, strawberry Fruit Roll-Up, and cinnamon-spiced apple slices. Why didn’t they make me a sandwich? I never regularly ate sandwiches – besides peanut butter sandwiches – until I was in my 20s. Old childhood food texture aversions run strongly in me. Ha!

But, I digress…

I recently discovered NYC Bakery Direct by The Bread Gal Bakery, a woman-owned NYC-area business. For the past 25+ years, they have been providing wholesale baked goods from NYC down though Philly. Their roster is rather impressive, having served at New York University, the US Open, Google, and Princeton University, among others.

They have recently started taking orders on their website for home deliveries, and their offerings are rather impressive! Their menu is expansive, offering various bread loaves, rolls, muffins, and pastries. There are vegan options, as well as gluten-free options, making it easy to satisfy anyone.

They are currently offering delivery of their baked – to – order goods! Whether you are still sticking to online ordering of food due to this pandemic, or if you are just looking for the right loaf of bread or box of croissants, New York Bakery Direct has you covered. Check out their FAQ Page for the more specific details on deliveries, which are available in NYC (Manhattan, Brooklyn, and select zip codes in Queens), Northern NJ, and The Hamptons. The minimum cost to order is $45 with a $4.95 delivery fee, with free shipping over $90 for deliveries in NYC and Northern NJ! Hint hint: Use coupon code seeksatiation for a complimentary order of six Brioche Burger Buns when you check out. 🎫 If you make a large order but realize, “Okay, maybe I need to lay off the rest of this bread for a day or two!”, products keep well in the freezer for up to three months. Perfect!

I had the pleasure of sampling many products from NYCBD’s menu. If you did not catch my Cheesy Scrambled Egg & Tomato Sandwich recipe from last week, check it out, as it features NYCBD’s pillowy and delicately sweet Brioche Burger Buns. Their Fresh Pizza Shells hold up well in the oven, producing a nice crisp crust, which I tested at 450°F for 10 minutes; I baked a few pizzas and luckily avoided the dreaded “soggy middle” issue that comes with some pre-made pizza shells. Their White Chocolate French Toast Bread is…is…so good I can’t even find the words. And their muffins? The perfect morning treat…or, late-night snack, let’s be honest. 😉

I think I’ve come to the point where I’ll let the photos speak for themselves!

(Note – Products used & photographed in this post were provided for a paid partnership with NYC Bakery Direct. All opinions are my own!)

Cheesy Scrambled Egg & Tomato Sandwich
Cheesy Scrambled Egg & Tomato Sandwich with Brioche Burger Bun
White Chocolate French Toast Bread w/ Rosé Strawberries
White Chocolate French Toast Bread w/ Rosé Strawberries & Maple Syrup
(Unbaked!) Bell Pepper & Red Onion pizza with Fresh Pizza Shell
An assortment of whole grain muffins.

Cheesy Scrambled Egg & Tomato Sandwich

For the first half of this pandemic, my daily lunch was usually a cheese quesadilla, smothered in salsa and topped with a fried egg. I determined that salsa counts as a serving of vegetables in these trying times.

Now as we’re fully into summer – hello there, July! You snuck up out of nowhere! – I’ve transitioned from that lunch into cheesy scrambled eggs with a side of summer sautéed veggies, such as zucchini, yellow squash, or tomatoes. On those days I need a few extra carbs in my belly, I’ll whip up this adorable little sandwich that is oh – so – satisfying!

Cheesy Scrambled Egg & Tomato Sandwich
Cheesy Scrambled Egg & Tomato Sandwich

Recently, I linked up with the fine folks at NYC Bakery Direct by the Bread Gal Bakery, and NYC-area woman-owned company. Once a wholesale provider to many institutions such as NYU, The Plaza Hotel, and Barclays Center, they are now providing direct – to – customer baked goods! Their simple and slightly sweet brioche buns make a perfect vessel for these savory cheddary eggs, with that thick slice of tomato in the middle providing a juicy bite. (P.S.: Keep an eye out for a full review of the many products I tried from NYC Bakery Direct later next week!)

I have to laugh a little bit at my sudden love of scrambled eggs: I was very adverse to them for, well, roughly the past 30 years. My mom said I used to love them as a kid, but soon became disgusted by them. As with most things with life, adding cheese to them makes them palatable.

(Note – Bread used in this recipe was provided for a paid partnership with NYC Bakery Direct. All opinions are my own!)

Cheesy Scrambled Egg & Tomato Sandwich

Cheesy Scrambled Egg & Tomato Sandwich


  • 2 eggs
  • 3 ounces cheddar cheese (2 oz. finely shredded [for scrambled eggs), 1 oz. medium shredded [for topping sandwich])
  • Splash of milk (optional, but highly recommended)
  • 1 tablespoon butter (I’ll leave salted or unsalted up to you!)
  • 1 thick slice of tomato
  • Bread of choice (This is great served on a brioche roll, but also excellent on an English muffin!)


1.) In a medium-sized bowl, whisk together eggs, 2 oz. of finely shredded cheddar cheese, and splash of milk until evenly combined.

2.) In a large frying pan, slowly melt butter over medium-low heat. Once melted, add scrambled egg mixture. Allow to sit for 30 seconds, untouched. Using a spatula, slowly stir eggs until curds start to form; keep gently stirring eggs until almost cooked through. Remove from heat, as they will continue to cook from the residual pan heat.

3.) Arrange sandwich on bread as follows: 1/2 of the scrambled eggs, layer of tomato, 1/2 scrambled eggs, and top with the remaining 1 oz. of cheese. Enjoy!

Shakshuka [Single Serving]

I love some good alliteration, don’t you?

Shakshuka is something that I’ve grown a love for, especially as my hatred of runny yolks has cooled significantly over the past few years. About two years ago, for a quick post-work dinner, I impulsively decided to spoon some marinara sauce over some sliced hard boiled eggs, and I found it to be a odd yet satisfying choice. My former roommate Emily (whom I miss every single damn day) had an enthusiasm for Shakshuka, telling me about her love for it and how she’s had it in Israel many a time.


Oh hey there, typical tiny Manhattan Kitchen…

I now regret not attempting to make a full-size of this recipe when you were around, Em! What a fool I was!


I promise, if and when I get myself down to Raleigh-Durham to visit you, I’ll make you a skillet. You don’t have to share it with anyone!


In the meantime, I’ll just craft a recipe for all of us single eaters.



Shakshuka [Single Serving]
(Serves One…if you were unable to deduce that)


– 1 to 2 eggs
– 1 cup crushed tomatoes or 1 cup marinara sauce
– 1 tablespoon tomato paste
– 1/4 small yellow or white onion, diced
– 1/2 bell pepper, diced (pick your favorite color!)
– 1 clove garlic, minced
– 1/4 teaspoon cumin
– 1 tablespoon olive oil
– Cilantro, for garnish (optional)
– Feta, for garnish (optional)
– Salt and pepper, to taste

Before We Get Started…

– It is entirely possible that you don’t have tomato paste. Goodness knows that I normally don’t have any on reserve. You can skip adding it, but I think it adds an extra depth of flavor. If you would like to create your own, there are many articles available via search engines regarding substitutions and creating your own tomato paste. However, for this individual-sized serving, I’d suggest going out and getting that small can of tomato paste. I got mine for 79 cents. Haaa.

– This recipe is best baked in an 8″ – 9″ oven-safe skillet or a ramekin with a 2 cup capacity.


1.) Preheat oven to 375°F.

2.) Pour oil into a large skillet and warm over medium heat. Add onion, garlic, and pepper and sauté until onions are translucent, approximately 4 – 5 minutes; if garlic starts to brown too fast, lower heat. Add tomatoes (or sauce), tomato paste, and cumin. Stir to combine. Simmer for 4 – 5 minutes. Transfer tomato mixture to ramekin or oven-safe skillet. (See Before We Get Started…; though it is an extra skillet to wash, it’s much easier to cook the tomato mixture in a larger skillet than a smaller oven-safe skillet.) 

3.) With the back of a spoon, make an indentation in the tomato mixture. Crack egg(s) into indentation, being sure not to break the yolk(s).

4.) Place skillet or ramekin in oven and cook for 18 – 20 minutes or until whites are set and yolks are thick but runny. If preferred, at the ten minute mark, baste egg whites lightly with the tomato mixture, taking care not to disturb the yolk; return to oven to cook for the remaining time.

5.) Remove from oven. Top with cilantro and feta, if desired. Season with salt and pepper to taste. Serve immediately, preferably with thick toasted bread.