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America's Best Doughnuts

Slide 4 of 18

Clear Flour Bread Bakery; Brookline, MA

Christy Timon opened her bakery in 1982, hiring Abram Faber to help with deliveries. The now-married couple are revered as early champions of classic European baking. They continue to hunt down rare recipes, like light, baked currant doughnuts adapted from Robert Jörin, a third-generation Swiss baker at the Culinary Institute of America at Greystone. clearflourbread.com.

Photo Courtesy of Clear Flour Bakery.

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