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baguettes

True Grain

Bruce and Leslie Stewart and resident dough guru Jenn Dixon create an array of delicious breads, with over 20 styles to choose from every day. Find stone-ground, naturally leavened, full-on organic breads, pastries, and baguettes. Customers love the kamut pumpkin seed loaf and the salt-sprinkled German-style pretzels. Soft, sweet French rolls burst with organic chocolate chunks. True Grain gets bonus points, too: they’re working on sourcing their Red Fife Wheat flour from a farm just three miles down the road.

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.

Swiss Bakery

They supply their baguettes to some of the finest restaurants in the city, but the real reason to go is for soft pretzels fresh from the oven—the original fast food.