This is just a sampling of what you will find in neighborhoods and we have not even touched the Arab, African or Asian communities yet. The diversity of breads, baguettes, grains, shapes and sizes reflect the colorful influx of immigrants to New York City with Guadalupana among the latest arrivals from Mexico. From Bialystock, Poland where Kossar’s Bagels and Bialys originated to Sicily where Madonia finds its roots, to the medieval town of Nusco that Michele Della Polla of Gian Piero calls home and roots for its soccer team, to the Parisian roots of Maison Kayser and the playful Dominique Ansel Bakery that invented the Cronut to Artopolis whose owner was once mayor of Ithaca, Greece. Judith Norell of Silver Moon is no transplant but a passionate breadmaker who left music to make bread. So it is no surprise that some of the best bakeies can be found not in trendy downtown hipster corners but in the neighborhoods they emigrated to: from Madonia on Arthur Avenue in the Bronx, to Gian Piero in Astoria, Fortunato Brothers Café in Williamsburg and Cannelle’s in Jackson Heights, Queens, all of which will whip up elegant and decadent pastries daily that melt on the tongue and stay in the heart and the bread that is the true staff of life.