A little off-topic, perhaps, but I figured the quantity of participants
here will give me better breadth of replies.

I'm headed to Boston next week on a lightning visit. I'd like to find a
good bakery for *bread*, not pastries. (The French have it right - you
should have separate terms, "boulangerie" and "patisserie" for the 2 types
of establishments. Why does English lump them together?) It's proving
difficult to get any advance information because virtually all reviews,
travel guides, etc focus on patisseries virtually to the exclusion of
bread. So you'll find plenty of recommendations saying such-and-such a
place is excellent, then read and see them raving over cakes or pies or
eclairs or whatever.

When I think "good", too, I'm not thinking so much of a bakery that's a
standout for unusual, unique types of bread or a particularly broad
selection of breads with unusual ingredients. I'm looking for high-quality
basic breads - e.g. plain white French and Italian, straightforward brown
bread, ordinary rye, etc. I highly prefer breads not made in a sour style
(in Seattle sour-style breads are ubiquitous to the point of
monopolisation).

Any recommendations?


--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"Alex Rast" > wrote in message
...
>A little off-topic, perhaps, but I figured the quantity of participants
> here will give me better breadth of replies.
>
> I'm headed to Boston next week on a lightning visit. I'd like to find a
> good bakery for *bread*, not pastries.
snip
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)
Why don't you post this over at alt.bread.recipes. One of the members is a
former baker who, I believe, until recently lived around Boston. They are a
friendly bunch over there and won't mind if you just pop in for a question.
Janet

Alex Rast wrote:
> A little off-topic, perhaps, but I figured the quantity of participants
> here will give me better breadth of replies.
>
> I'm headed to Boston next week on a lightning visit. I'd like to find a
> good bakery for *bread*, not pastries. (The French have it right - you
> should have separate terms, "boulangerie" and "patisserie" for the 2 types
> of establishments. Why does English lump them together?) It's proving
> difficult to get any advance information because virtually all reviews,
> travel guides, etc focus on patisseries virtually to the exclusion of
> bread. So you'll find plenty of recommendations saying such-and-such a
> place is excellent, then read and see them raving over cakes or pies or
> eclairs or whatever.
>
> When I think "good", too, I'm not thinking so much of a bakery that's a
> standout for unusual, unique types of bread or a particularly broad
> selection of breads with unusual ingredients. I'm looking for high-quality
> basic breads - e.g. plain white French and Italian, straightforward brown
> bread, ordinary rye, etc. I highly prefer breads not made in a sour style
> (in Seattle sour-style breads are ubiquitous to the point of
> monopolisation).
>
> Any recommendations?
>
>
I personally like Clear Flour, which is on the Brookline/Boston line,
just off Comm. Ave. I usually go in there to get ONE loaf of bread and
come out with other stuff. They make excellent ciabatta.

I've heard good things about Bread & Butter in Jamaica Plain but haven't
been there to try their bread.

Hi-Rise Bread Co. and Iggy's in Cambridge are very good. Iggy's makes a
great focaccia (it's three inches thick).

Just a few, IMHO.

My wife and I like Bova's Bakery in the North End. They bake cookies,
but make very nice bread (and great sandwiches).

at Thu, 09 Mar 2006 13:52:06 GMT in <aqWPf.40809$%I.21853@trnddc03>,
(Barbara) wrote :

>Alex Rast wrote:
....
>> I'm headed to Boston next week on a lightning visit. I'd like to find
>> a good bakery for *bread*, not pastries. ...
>>
>> Any recommendations?
>>
>I personally like Clear Flour, which is on the Brookline/Boston line,
>just off Comm. Ave. I usually go in there to get ONE loaf of bread and
>come out with other stuff. They make excellent ciabatta.

I assume, then, that it's on the Boston College (B) spur of the T Green
Line? That sounds promising because I'll be headed over to Boston College
anyway at one point.

>Hi-Rise Bread Co. and Iggy's in Cambridge are very good. Iggy's makes a
>great focaccia (it's three inches thick).

I might check them out if I have the time - depends on the schedule. I do
like your first choice because it appears to be in the line of fire, so to
speak.

Thanks for the thoughts.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

"Alex Rast" > wrote in message
...
>A little off-topic, perhaps, but I figured the quantity of participants
> here will give me better breadth of replies.
>
> I'm headed to Boston next week on a lightning visit. I'd like to find a
> good bakery for *bread*, not pastries. (The French have it right - you
> should have separate terms, "boulangerie" and "patisserie" for the 2 types
> of establishments. Why does English lump them together?) It's proving
> difficult to get any advance information because virtually all reviews,
> travel guides, etc focus on patisseries virtually to the exclusion of
> bread. So you'll find plenty of recommendations saying such-and-such a
> place is excellent, then read and see them raving over cakes or pies or
> eclairs or whatever.
>
> When I think "good", too, I'm not thinking so much of a bakery that's a
> standout for unusual, unique types of bread or a particularly broad
> selection of breads with unusual ingredients. I'm looking for high-quality
> basic breads - e.g. plain white French and Italian, straightforward brown
> bread, ordinary rye, etc. I highly prefer breads not made in a sour style
> (in Seattle sour-style breads are ubiquitous to the point of
> monopolisation).
>
> Any recommendations?
>
>
> --
> Alex Rast

I posted your question at the other group and this is the reply.
> Janet Bostwick wrote:
>> "An acquaintance is heading to Boston next week and is interested in good
>> breads, not sourdough and not pastries. Any recommendations?
>> Janet
>
> Buy ahead and carry with. Or find a Panera's.
>
> I'm overstating the case only slightly. There actually are a couple of
> places to get decent (not great) bread in Boston. However, you have to eat
> a restaurant meal--an expensive restaurant meal--in order to get the
> bread.
>
> The best independent bakery I know of in eastern Massachusetts is Nashoba,
> in West Concord, which is about a half-hour outside Boston and definitely
> not good enough to justify the drive (I worked nearby, so it was
> convenient for me).
>
> This has been a sore point for non-native foodies in Massachusetts for a
> long time. I'm not alone in this view. "
Janet

In article >, on Wed, 08 Mar
2006 22:19:43 -0000, Alex Rast wrote:

> I'm headed to Boston next week on a lightning visit. I'd like to find a
> good bakery for *bread*, not pastries.

Not in Boston, but about 30 miles north, is Annarosa's bakery in
Newburyport. Possibly the best bread I've ever had. Be warned - they
sell out early.

You might want to post your query to ne.food, as well as the Boston area
bulletin board at www.chowhound.com.


--
Seth Goodman

Another place where you will lots of answers from the locals:


http://www.phantomgourmet.com/


I love the Phantom Gourmet show.


Lisa

"Louis Cohen" > wrote

> My wife and I like Bova's Bakery in the North End. They bake cookies,
> but make very nice bread (and great sandwiches).

I was wondering if someone would say look in the North End,
being it's the 'Italian section' of town.

nancy