I have high standards when to comes to rugelach. Most people have probably never heard of rugelach, a rolled pastry of Eastern European Jewish tradition. The dough is usually made with sour cream or cream cheese, and the filling is traditionally rasins-walnuts-cinnamon, though fruit fillings and chocolate fillings are also popular. My cousins’ grandmother, Toby, makes amazing rugelach. So when Donny told me that he’d had some great rugelach at Bread’s Bakery, near Union Square, I decided to try them for myself. They are pricey, so I only got four (not that any one rational person needs more than four rugelach). Are they as good as Toby’s? No way. Are they amazing? Yes they are. The pastry dough is buttery, the chocolate rich and not too sweet. If you got these at a bakery in Paris you’d go home and rave to people about the quality of Parisienne patisserie. Having a source of such great pastries right here in NYC is fantastic — but I already have a better, cheaper source. But if you don’t have your own Grandma Toby, and/or you’ve never had rugelach before, Breads Bakery is the right place to start.