To wit, a recent special of braised short ribs with sour cream and XO sauce called for charred einkorn flatbread, perfect for mopping up all that luscious sauce | Our breads are crafted in the artisan tradition, mixed, fermented, shaped, and scored by hand |
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Next time Ill double check | When it's crowded it becomes troubled |
The charming café is perennially packed at breakfast and lunch, where breads feature prominently too.
29Eng enjoyed cooking enough to enroll in a bread-baking program, and found she loved baking more than playing | Zachary Golper's French roots run deep: He apprenticed with a third generation patissier in Provence before running the bread program at Philly's acclaimed French restaurant Le Bec-Fin |
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Drop by for a coffee-and-croissant pick-me-up, then pick up a loaf to-go | Went back for some Jewish holiday stuff |
Crusty on the outside and plush within, the Old World wheat levain is worth seeking out, as is the sourdough boule.
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