"With its naturally leavened bread and freshly baked pastries, Backhaus embodies a creative but unpretentious approach to breadmaking. Though it started in a home kitchen, the bakery now cranks out an impressive variety of sourdough loaves baked directly on the stone decks of a bread oven. Most visitors opt for the country or seeded sourdough loaves due to their versatility. For those swinging by for breakfast, the Speck & Egg is an obvious choice — a savory pastry made with a flakey, buttery croissant dough and filled with smokey Italian speck and a jammy egg. Among the sweet pastries, the pistachio raspberry croissant is a standout. It features a house-made raspberry jam and pistachio filling." - Cathy Park
Alana Ippolito
