Last week, Eater NY wrote an article about how “The Humble NY Slice Is Helping NYC Restaurants Stay Afloat“.

We’ve tried a few of the pizzas mentioned in the article, enjoying tasty pies from Washington Squares, Black Seed Pizza and Michelin-starrted Momofuku Ko. (We’ve been the latter twice, one time doing takeout, the other time dining in, well sitting outside.)

Starting on April 20, “Stretch Pizza will take up residency inside Breads Bakery,” and it’s being led by a Michelin-starred chef!

Chef Wylie Dufresne, famous for molecular gastronomy will be running the new pizza shop inside of Breads.

Kim and I are big fans of Wylie Dufresne, having dined at his now closed (but excellent) restaurant Alder. We’ve also enjoyed donuts and egg sandwiches at his temporarily closed Du’s Donuts.

Time Out mentions how this interesting new partnership came about. “The partnership was born during the pandemic, as Dufresne  got to know Breads’ owner Gadi Peleg while buying babka and bread there. “It quickly became clear that each admired the other’s work and the two, both of whom grew up in Manhattan, had much in common.”

The NY-style pizzas will be available Tuesdays-Thursdays from 5-8pm.

The 12 inch pies are available to order online through Tock. There will be four varieties available, each costing $19. There will also be a calzone which sounds more like a breakfast item!

We’re hoping to give this new Breads Bakery – Wylie Dufresne pizza partnership a try, it’s just going to be a bit tough to make happen due to the days Stretch is available to order.

Find out more about Stretch Pizza from Time Out here.