I can say they’re all excellent in their own unique ways, and McInnis and crew are great curators of fine products to highlight the house breads. That in mind, I do try all three existing hoagies: one meat, one vegetarian and one vegan, thoughtfully. He says this initial rollout is the early form of Nightingale becoming a hoagie shop as much as a bakery. And how they’re becoming “distinct entities,” allowing staff to focus on different prep without the distractions of stopping to prepare made-to-order sandwiches. He explains to me his concept behind the two different walk-up windows (a product of the pandemic that has continued, versus in-store service). I chat with McInnis longer about how the business has evolved and continues to adapt to demand. (Whereas they open at 8 a.m., and special pizza service remains relegated to just Thursday and Friday nights from 5-8 p.m., in case you haven’t experienced that magic yet.) Oh, and more good news is you don’t have to stand in the longer pastry line to get a hoagie you can go to the second walk-up window labeled the “fast lane” and get the hoagies, alongside breakfast sandwiches, house rolls and bread loaves. The new hoagies are available during part of the regular hours now: Wednesdays to Saturdays from 10:30 a.m. (Side note: That sounds like an awesome week at work for said lucky employee. He says he even sent an employee to Philadelphia for a week to run around and do reconnaissance and glean ideas from a town well-regarded for its sandwiches. That’s according to owner/baker David McInnis (who deserves wizard status for his prowess), who tells me menu development is underway to create at least a few more hoagies. (They’re a little smaller than their predecessors but priced accordingly at $5 for 6 inches.)Īnd even better news, Nightingale launched a new hoagie lineup at January’s end, with three current sandwiches and more on the way soonish. I was a huge fan of their ham and dill havarti sandwich - which, bad news if haven’t heard, has left the menu, along with the vegetarian cauliflower sandwich.īut, good news, in those spots are a new smoked salmon, cream cheese and dill sandwich as well as a classic ham and butter. Transparently, I won’t call myself a regular exactly - like not a weekly addict - but I visit at least every few months and sometimes more. Set to turn six years old this upcoming May, Nightingale Bread continues to put out some of the most beautiful bread loaves in town - many people I know consider them the best game around, and it’s difficult to find reasons to disagree. The checkout line(s) at the Bon Safeway, any day, anytime?įor those who’ve lived both experiences, as several commenters have, the joke was both a dig at the seemingly perpetually understaffed Safeway (which is stuck in a bygone era but beloved for it) and a compliment to Nightingale for being just that popular (fervently supported by devotees who arrive before opening to get a good spot near the front). The Saturday morning breadline at Nightingale Bakery in the Lincoln Center? We plan to continue the use of our online preordering system, but to do so we are in need of a bakery computer for staff to use to manage the online store and other bakery operations.I recently made somewhat of an inside joke on my personal Facebook page - for those living and/or shopping around the Old North End and Patty Jewett neighborhoods - wherein I posed the question that I was trying to figure out which takes longer: The bakery is in need of interior and exterior painting, as well as some flooring repair in the retail area. Mainly, we are designing a new bread display, pastry case, and merchandising shelving. It’s now been a year and half with our current setup, and while we are eager to open the store back up again, we have some changes we would like to make before we welcome customers back inside. When we reorganized the shop to our current setup, we did so for the long haul, with the knowledge that things could become worse and infection rates could go up. As we all learn to live with Covid many have asked why we haven’t opened our doors yet. Because of this, we’ve been able to continue baking, something we are very grateful for. This has allowed us to continue operations in a safe manner, and since March 2020 we’ve had ZERO workplace Covid infections. Since March of 2020 we’ve been operating with a pickup window model. Our last major investment will be the refresh and upgrades for our shop interior.
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