"The bread at this tiny order-at-the-window restaurant is so damn good, they named the whole restaurant after it. They use Japanese white bread dough to make puffy donuts and cinnamon rolls that people line up for, especially on weekend mornings. Go ahead and get in line with them for a superior breakfast. Chase your pastry with the Milk & Honey toast that combines stracciatella, honey, and cracked pink peppercorns, or the sausage and chilled jammy egg biscuit that uses meat from Neese’s, a local family business that’s been making sausage the same way for over a century. The restaurant has only a handful of outdoor tables, so be prepared to either wait for one or make your own seat on the curb." - Tess Allen
