In a New York Times article about an Italian bakery in New York City, the writer does not focus on the Italian food served there. Instead, it moves past Italian stereotypes and focuses on the fact that the bakery sells a large quantity of Jewish bread. This is particularly timely with Passover just around the corner.
While demographer Joseph J. Salvo of the New York City Department of Planning said the bakery could thrive by catering to a solely Italian niche, it is becoming a trend for bakeries to become "melting pots" of different cultures. This was new to me since I had ever only seen French or Italian style bakeries.
There is not numerical data in the article however there are firsthand accounts (quotes) present in it.