Photo by Terry Brennan
Bakeries 2017 - Best Breads
From heritage grains used in new ways to fresh takes on ancient recipes, great loaves can be found on almost every corner of the Twin Cities.
Multi Grain Bread at Rose Street and Patisserie 46
Multi-Grain at Rose Street & Patisserie 46
Many gorgeous pastries come out of this bakery, but its natural, seedy levain sets the bar highest. 4552 Grand Ave. S., Mpls., 612-354-3257; 2811 W. 43rd St., Mpls., 612-259-7921, patisserie46.com
Olive Bread at Patrick's Bakery
Olive Bread at Patrick’s Bakery
The fluffy, white interior of this boule is riddled with cracked green olives that impart a salty, fruity hit. 12489 Elm Creek Blvd., Maple Grove, 763-420-7770; Southdale Square, 2928 W. 66th St., Edina, 612-861-7570; Bachman’s, 6010 Lyndale Ave., Richfield, 612-861-9277, patricksbakerycafe.com
Filone at Baker's Field
Filone at Baker’s Field
A dark and crusty Italian-style baguette made with local flour. 1401 NE Marshall St., Mpls., 612-545-5555, bakersfieldflour.com
Sesame Challah at Kramarczuks
Sesame Challah at Kramarczuk’s
It’s been scratch-baking Eastern European breads like this hand-braided egg bread since the 1970s. 215 Hennepin Ave. E., Mpls., 612-379-3018, kramarczuks.com
Great Northern at Sun Street Breads
Great Northern at Sun Street Breads
Made with oats, rye, and pumpernickel, all from our Northern climes, it’s a tender beauty with a light crust. 4600 Nicollet Ave., Mpls., 612-354-3414, sunstreetbreads.com
Spiced Coffee Rye at The Lynhall
Spiced Coffee Rye at The Lynhall
Baker Katie Elsing is just beginning to stretch her wings, and this coffee-touched rye is a harbinger of good things to come. 2640 Lyndale Ave. S., Mpls., 612-870-2640, thelynhall.com
Epi Baguette at Bellecour
Epi Baguette at Bellecour
This traditional French baguette is known as wheat stalk bread. 739 E. Lake St., Wayzata, 952-444-5200, bellecourrestaurant.com
