Bakeries {in Boston}

Boston Bakeries

I have always had a soft spot in my heart for bakeries. Anytime I’m planning a trip to a new place, I do my research to find the best local bakeries. Not only do I have a sweet tooth, but there is just something about a bakery/cafe vibe that captures me. With that, I thought I would share my favorite bakeries in Boston on this #tasytuesday.

We will start in Boston proper and go by neighborhood…

Tatte in Beacon Hill – Located on the corner of Charles and Mount Vernon Street, this is Tatte’s fifth and newest location in Boston {and my personal favorite as it is a short walk from my apartment}. Breakfast is served daily till 11:30 am and favorites include the avocado tartine and the shakshuka, a traditional north african dish. For lunch, the grilled halloumi salad is where it’s at. Tatte’s attention to details make it an instagramers heaven. Just take a look at their feed. And good news, most of their locations have plenty of indoor and outdoor seating.

Flour Bakery + Cafe in Back Bay, South End & Fort Point – Flour Bakery is what dreams are made of. Seriously. A trip to Boston isn’t complete without a visit to one of Joanne Chang’s delightful Flour locations. And good news, they offer breakfast, lunch and dinner. Favorites include their blueberry muffin, vegan chocolate cupcake, smoked turkey sandwich and greek salad. And to quench your thirst, they create a seasonal spritzer and specialty drink. This summer, their lemon-lime aid has been keeping me hydrated. Flour’s Back Bay location has plenty of seating and is also across the street from the Frieda Garcia park so great for kids too.

Canto 6 in Jamaica Plain – This rustic french bakery is the bee’s knees and has a loyal following of JP neighbors. And while it will take a little maneuvering to get to from downtown (Orange line outbound to Forrest Hills, get off at Green Street and walk two blocks towards Washington Street), I promise it is worth the trip. Their seasonal scones are some of the best and their sandwiches are the perfect accompaniment for a walk in the nearby Arboretum. Seating is limited.

Clear Flour Bread in Brookline – Specializing in classic french and italian breads, Clear Flour Bread is my go-to for you guessed it, bread. And while they offer some pastries {a delicious chocolate chip cookie}, there is no seating.

Cambridge Bakeries

Now, let’s cross the Charles…

Hi-Rise Bread Company in Harvard Square & Huron Village – I have my brother Travis to thank for introducing my to Hi-Rise. Similar to Flour, they have an impressive offering of pastries and mouth-watering sandwiches. Sometimes when I need an afternoon pick-me-up, I travel over to their Harvard Square location for a latte and a piece of their sinful vanilla bean loaf cake. It’s so good it was featured in former NYT food critic Amanda Hesser’s book Cooking for Mr. Latte. Their Huron Village location also has an impressive wine offering.

Sofra Bakery + Cafe in Cambridge/Watertown – Sofra is unlike any cafe experience in Boston with influences of Greek, Turkish and Lebanese delights in both decor and offerings. Their meze bar offerings are incredible (beet tzaziki is my favorite) and their chocolate earthquake cookies are just about the best thing I’ve even tried. Seating and parking are limited so I suggest going later in the day after the morning and lunch hour rush.

Forge Bakery in Union Square – When I’m craving a breakfast sandwich, I venture to Forge Bakery. Their simple egg sandwich on a homemade english muffin with avocado and sriracha hits the spot every single time. And in colder months, they make one of the most delicious hot chocolates I’ve ever tasted. Good news… plenty of seating and parking at Forge.

Bagelsaurus in Porter Square – I still remember the first taste of my very first NY bagel. Fifteen years later, no bagel could ever compare. That was until I discovered Bagelsaurus. Owner Mary Ting Hyatt’s bagels are simply the best and her offerings of bagel sandwiches are off-the-charts delicious. Might I suggest the t-rex? Bacon, almond butter, and banana. So good! I suggest greeting the staff at opening (7 am weekdays; 8 am weekends) as they sell-out quickly.

Loyal Nine Cafe in East Cambridge – The newest addition to the bakery scene, Loyal Nine Cafe has the most limited menu but one that is well worth the trip. Their coffee and lattes are served in pottery hand-made by the owner and their breakfast pastries (typically 3-5 to choose from) are delicious. We had the cinnamon roll Sunday morning and were quite happy. There is plenty of seating both indoor and out and since Loyal Nine is relatively new to the bakery scene in Boston, the pace is calm and perfect for a relaxing morning and/or afternoon.

Be sure to follow along with me on Instagram as I go #outandaboutwithmay in Boston and check back tomorrow as I share my favorite shops in this beautiful city of mine!

In the Kitchen

Philadelphia is not only home to the cheese steak, the Liberty Bell and my sweet god-daughter H but also the location of one of my favorite bakeries, Metropolitan. After college, my dear friend C moved to Philly to attend vet school at Penn and lived across the street from Metropolitan in Rittenhouse Square. After nearly ten years, our love affair has stood the test of time.

During a recent overnight to the city of brotherly love, I was introduced to their chocolate stout cake. As soon as I returned to the island, I checked their cookbook that sweet H’s mom gave me as a birthday gift (love you, S) but to my disappointment they decided not to share their secret. Thus began my search for the perfect recipe. Lucky for me, the food enthusiasts at Smitten Kitchen are always willing to share!

Chocolate Stout Cake
– 1 cup stout (Guinness)
– 1 cup (2 sticks) unsalted butter (room temperature)
– 3/4 cup unsweetened cocoa powder
– 2 cups all-purpose flour
– 2 cups sugar
– 1 1/2 tsp. baking soda
– 3/4 tsp. salt
– 2 lg. eggs (room temperature)
– 2/3 cup sour cream

– 6 ounces semi-sweet chocolate chips
– 6 Tbs. heavy cream
– 3/4 tsp. instant coffee/espresso

1. Preheat over to 350 degrees. Grease bundt pan.
2. Cream butter and sugar with electric mixer. Add in 1 egg at a time.
3. In separate bowl, combine flour, cocoa powder, baking soda and salt.
4. In a liquid measuring cup, combine 1 cup of stout and sour cream and gently whisk.
5. Slowly combine flour mixture and stout mixture to butter mixture, starting and ending with flour mixture.
6. Pour batter into bundt pan and bake for approximately 35-40 minutes, until a cake knife comes out clean.
7. Let cake cool completely.
8. For ganache, use a double broiler and slowly whisk chocolate chips, cream and instant coffee until chocolate has completely melted. The ganache should be smooth and have a beautiful sheen to it. Spoon over cooled cake.

This cake rivals my Mom’s devil food’s chocolate cake, which she has made for the last twenty years; not too sweet, not too dense, an absolute perfect harmony of flavors. If you are craving a little chocolate, please make this cake. It’s perfection in my book!