America's Best Bread Bakeries

There has never been a better time to eat bread in this country. The new generation of bakers is combining artisanal traditions like wild...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 1 of 16
  • < back

Brookline, MA: Clear Flour Bread

Christy Timon and Abram Faber are revered as early champions of classic European baking who continue to hunt down recipes for their French, Italian and German breads like a hearty volkornbrot studded with chopped rye berries. The most loyal customers know the breads are baked on rotation; the fire-roasted tomato fougasse, for instance, comes out warm from the oven every Saturday at 1 p.m.

More ∨
You might also like