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Schneckens

Little Vienna Bakery

Sourdough and a pane Siciliano are among the many daily breads, and nearly all offerings are organic. For sweets, Little Vienna makes a mean apple strudel, and the cinnamon schneckens are downright wicked—sugary golden buns made from a swirl of light croissant dough. Co-owner Michele Ruttkiewicz applies a fashion-degree sensibility to exquisite cakes.

Fol Epi

Artisan baker Cliff Leir moved lock and stock to bare all in his brand-new digs at uber-green Dockside Green. The wheat silo and hand-built wheat grinder are in place and the au natural décor of salvaged fir, brick, and rock is a fitting tribute to the earthy delights on the rise. Boule, baguettes, whole wheat, and pumpernickel are the daily wood-fired breads, while all-butter croissants, organic pain au chocolat and fruit Danish, and morish schneckens—a swirl of pastry with raisins and a slathering of Grand Fir syrup—give reason to wake up in the morning.