They don’t call it the Jew York Times for nothing.

On Wednesday, just hours after observant Jews ended their eight days of Passover-mandated abstinence from all things leavened, the New York Times gave them something to chew on: an entire Dining section devoted to bread.

In addition to features on artisanal baking, homemade bread crumbs and top bakery loaves, the section announced the opening of a new bagel shop co-launched by Noah Bernamoff,  co-founder of Mile End, the Montreal-style restaurant/deli in Brooklyn (and now Manhattan) that helped make Ashkenazi Jewish fare hip.

Called Black Seed, New York’s newest bagel purveyor, according to the Times, provides an “authentic” alternative to the “bloated” bagel, offering a product that is “smaller and denser, with a crisp finish.”

Times editors: Can we expect a special cheesecake section in time for Shavuot?

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Julie Wiener Julie Wiener is a features writer for JTA. Previously, she was the associate editor of The New York Jewish Week, where she wrote about education, food and assorted other topics along with intermarriage.