Charming shop baking French- & Italian-inspired loaves, plus pastries & tea cakes.
"Clear Flour may be known (and named) for its bread, but the cookies deserve just as much attention. For a proper introduction, start with the vegan tahini chocolate chunk cookie, a wonderfully nutty spin on the classic chocolate chip cookie." - Celina Colby
"I spent most of April traveling, which took me to many wonderful places and exquisite meals. As I grew more exhausted from being on the road, I started longing for a simple, freshly baked loaf of bread from Clear Flour Bread in Brookline, a place my friend Marian raved about years ago. I tore into the French baguette moments after I snapped a picture of it; the yeasty aroma instantly puffed up and lingered mid-air for a while. The baguette was so crusty that biting into it made crackly sounds as I savored the undressed bread in my car. The interior was perfectly soft-yet-chewy and the exterior shattered and left bread crumbs all over my shirt (what a happy mess!). Now that spring is here, this is your friendly reminder to go picnic with some good bread, wine, and cheese!" - Erika Adams
"Bakery superstar Clear Flour Bread has opened a coffee shop offshoot, Clear Flour Coffee, adjacent to the bakeshop." - Erika Adams
"Clear Flour Bread & Bakery was established in 1982 and is owned and operated by Nicole Walsh and Jon Goodman. The shop sits on a small residential corner in Brookline with room for no more than three customers to stand inside at one time. Known to many for having some of the best bread and pastries in Massachusetts, the line outside can often reach upwards of 30 people, even on weekdays. If you’re looking for Italian and French classics, along with an abundant selection of German specialties such as their soft pretzel, Vollkornbrot (rye bread), and chocolate pretzel croissant, this is the place. Don’t sleep on the rustic olive rolls, 100 percent whole wheat loaf, or their award-winning chocolate chip cookies." - Katie Draisen
"This decades-old Brookline institution came under new ownership a few years back, but Nicole Walsh and Jon Goodman haven’t changed much, aside from adding some modernizations like upgrading the point-of-sale system. The bakery tends to focus on French and Italian loaves, such as baguettes, fougasse, and ciabatta, but customers will also find some German breads, challah, whole grain loaves, and lots more, depending on the day." - Rachel Leah Blumenthal