America's Best Doughnuts
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.