Weekend Journal: Fresh baked bread on Avenue A

189 Avenue A - AKA Foxface Natural Restaurant in the East Village

A Serendipitous Find

This past Saturday, I set out through the East Village on one of my regular wanderings in search of something good to eat, something surprising to drink, and maybe even a fresh idea.

Somewhere between alphabetized streets and low-slung buildings wrapped in graffiti and charm, I found myself standing in front of an unremarkable storefront 189 Avenue A—though at first, I didn’t know what it was.

There was no sign. No branding. Just a grey awning, a weathered storefront, and a crayon-scrawled list of fresh baked bread goods taped to an easel outside. It looked more like a closed art gallery than a place that might sell bread. But something about it made me pause.

Then I saw it:

“Fresh baked bread, Whole rye, organic, local grain.”

Just those few words nearly stopped me in my tracks.

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Before I could gather my thoughts, the door swung open and a man stepped out carrying two large brown bags. The scent that followed—warm, toasty, unmistakable—confirmed it: this was my kind of baked bread. The kind made with care, craft, and good grain.

The door shut behind him. I stood still.

Then I spotted the small print on the door:

“Ring Doorbell for Entry.”

So I did.

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Foxface Naturals

Inside was not a bakery in the traditional sense. It was Foxface Naturals, a small, low-lit restaurant space with a long bar and an aisle of small tables. At the front counter—where a host might normally stand—was a man behind a pile of rustic, proud-looking loaves.

I spotted the rye bread immediately. Crusty, dark, deeply aromatic. There were a few other baked goods, but I knew this was the one. A few questions later: I had learned that he is the restaurant's baker and does so every day. Often the freshly baked bread is available for sale early in the morning. Locally sourced organic Danko rye from NJ is then hand milled in house and the bread is baked fresh daily. The loaf is hefty, and while not cheap at $15, it felt worth every cent. This thing easily weighed a pound and a half, maybe more.

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Freshly baked Rye Bread

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Bread, Butter, and a Bit of Research

When I got home, I toasted a couple slices and topped them with a thick pat of Kate’s butter. You can see from the photos: a proper crust, a rich crumb, and a flavor that was just over the moon. The nuttiness of the rye really came through, and the crust had that perfect crunch.

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Thick slices of toasted rye bread with Kate's butter.

A little research told me that Foxface Naturals isn’t just a hidden source of perfect bread—it’s a restaurant. A prix-fixe dinner spot focusing on hyper-local ingredients, especially seafood. The menu changes often, guided by seasonality and sourcing. It’s intentional and minimal in all the right ways.

And yes—I’ve already made a reservation. I’ll be back in a couple weeks to try the full dinner experience. Very excited.

UPDATE: Friday, nearly a week later I am just finishing the loaf off and the bread is still malleable, nutty and toasts well. A sign of well made bread!

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A Neighborhood That Keeps Surprising

The East Village never runs out of secrets. Some are loud and neon-lit. Others hide behind unmarked doors with handwritten signs and the unmistakable scent of real bread.

This was the latter. And I’ll be going back.

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🍞 Location: [Foxface Naturals, 189 Avenue A, NYC]

💡 Pro Tip: Ring the bell, trust the bread.