Best Bread - 2011
A flagrant threat to the last of the remaining Atkins dieters, doughy clouds of bread beckon passersby from the window. It's nearly impossible not to peer inside and admire the bakers making breads fresh daily in their quiet determination. Neither the carb-conscious nor the flour fanatics can resist the blinding urge to devour treasures like oversized muffins, crusty rectangles of ciabatta, fennel-raisin focaccia, or hazelnut biscotti. As if the bakery weren't satisfying enough, a second location on the boulevard (a casual eatery, Gran Forno Pronto) opened recently to give special attention to the breads: panini, pizza, bruschetta, and pastries. Get to Gran Forno early to have full pick of the breadbasket. Do pay your parking meter — otherwise you might be fleeing into the street with flour-dusted fingers and lips.