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Owner and former filmmaker Charles Kaufman was ahead of the artisan food wave when he opened this bread bakery in 1994. Using European techniques and high-quality ingredients made the breads stand out from anything around at the time; today, the company’s products are sold in dozens of restaurants and shops. The original shop has become a small café serving quiche, paninis and homemade granola and breakfast and sandwiches like roasted eggplant and feta on black olive bread and curried chicken salad on fig and anise bread. The pastry cases display croissants, muffins and killer cookies to accompany an espresso or prosecco. Order at the counter, then find a seat in the small rooms facing the bread ovens.