Comments (0) BEST BREAD - 2007
Simply Bread
European vacations used to haunt us in the worst possible way. You know how you get hungry for something you've had somewhere far away, and can't satisfy your craving until you go back? That was us, with the amazing artisan bread we'd find at traditional bakeries in Paris. The crisp, golden crust, the remarkably sweet flavor, the moist, delectable crumb — it all seemed so unobtainable, so distant, until we discovered Simply Bread. Nowadays, we can get our bread fix anytime, thanks to this year-and-a-half-old local bakery that prides itself on primo ingredients and the long, slow fermentation process that makes European bread the envy of the world. Even better, head baker Jeffrey Yankellow beat the French at their own game back in 2005, when he was on the USA team that won the gold medal at the Coupe du Monde de la Boulangerie. One taste of Simply Bread's outstanding baguette or, perhaps, a bite of the delicate rosemary and sea salt-flavored focaccia is all it takes to fall in love with this place. Not to mention, you'll be in good company — the top chefs in town buy their loaves here.
