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Tom Kearney and Matt Amberg—the sustainably focused pair behind the Farm on Adderley—bring their locavore ethos to the bakeshop, highlighting grains sourced from the Finger Lakes region. In the chevron-painted spot, choose from goodies like sea-salt-flecked chocolate brioche, olive-studded focaccia sticks and stuffed buns (slow-cooked pork, curried beans). Loaves—such as buckwheat and sour white—do double duty as sandwiches, for combos including the Reubenesque Acapulco Red and a crimped version with roasted cauliflower and pickled mango. Caffeine seekers can find Brooklyn Roasting Co. pour-overs gussied up with bergamot skins or grated ginger, while SerendipiTea teas are available topped with bee-pollen foam.