One of the reasons it is hard to duplicate the "breads", (e.g. hardrolls, etc.)
from New York City is because of the water. It comes from the reservoir's about 70 miles north of New York City and NYC water has been voted one of the best drinking waters in the US. A baker in Miami tried to dublicate the hard
rolls from NYC and could not do it. He finally trucked in water from NY and made the perfect NYC hard roll. The reservoir's are just north of Kingston
New York.
