Ninth Avenue is fading fast, so I'm highlighting some of the businesses along that vanishing thoroughfare before they go. I recently covered the soon-to-perish block between 17th and 18th, along with Manganaro's (not vanishing) and the Cheyenne Diner (moving to Red Hook).
Still alive and kicking between 44th and 45th, don't miss the Poseidon Bakery. As far as I know, it is not vanishing. Yet.
The Poseidon has been in town since 1923 and is the last bakery in the city where they still make their own phyllo dough by hand. Opened by Demetrios Anagnostou, a baker from the island of Corfu, the Poseidon is run by family, including Lili Fable, third-generation baker and one of the founders (in 1973) of the Ninth Avenue International Food Festival, which is coming up in May.
The inside of the Poseidon, with its blue and white paint job, feels not unlike walking onto a fishing vessel. There's something very "seaside" about it. It also looks like it hasn't changed in several decades. Let's hope it keeps its New York Character in this sea of radical change.