"Atticus Market, a recent expansion from a longstanding bookstore-cafe downtown, is filled with sought-after ingredients, from Oh Shito Ghanian pepper sauce and Burlap & Barrel spices to Rancho Gordo heirloom beans. Most impressive, however, is the company’s dedication to baking exclusively with regional whole grains — from banana cream tarts with miso caramel to loaves of pumpernickel rye. In addition, Atticus’s collaboration with local makers via the CT Food Launchpad helps bring more winning baked goods, such as Sanctuary Kitchen chef Abir Yousef’s Syrian za’atar rolls, to the table." - Stasia Brewczynski