Nana's Mystic
Bakery · Mystic ·
Sourdough donuts, pizza, sandwiches, coffee, and rotisserie chicken
Sourdough donuts, pizza, sandwiches, coffee, and rotisserie chicken
"Nana’s in Mystic appeals to two types of road trippers: the Type A who wakes up at 5am to beat the morning traffic, and the procrastinator who packs the hour before they leave and doesn’t start driving until noon. The morning folks can grab an egg sandwich or a sourdough donut and a latte with coconut miso caramel before getting back on the road, while the afternoon stragglers can grab a clam and bacon pizza to enjoy outside beside the Pequotsepos River." - anne cruz, carlo mantuano
"A local organic bakery and pizza shop where the author (Tanya Edwards) first encountered Moromi soy sauce while picking up a pizza; the store displayed Moromi products on a shelf and the bakery uses those products to add both flavor and umami to its sourdough pizza and baked goods. The Moromi company — founded by a married couple (a chemist and an author), and award-winning chef James Wayman in Mystic — makes its soy sauce in small batches and uses traditional fermentation techniques, including koji (rice inoculated with mold, then mixed with soy and fermented). The piece’s hands-on impressions of the sauce are detailed and specific: a couple of splashes in quick veggie fried rice gave a depth not found in grocery-brand soy; a marinade of honey, hoisin, ginger, garlic and Moromi turned an inexpensive pork cut into a “fall-apart, rich meal”; substituting Moromi for Worcestershire in a steak Diane (deglazed with a mix of Moromi, tomato paste, Dijon mustard and beef broth, finished with a few splashes of cream) elevated the sauce and drew appreciative family reactions; and it functions as an excellent dipping sauce for dumplings, sushi and chicken skewers. The brand also experiments with limited-edition varieties such as maitake soy (made with hand-foraged mushrooms) and chicken-of-the-woods soy (mushrooms blended into the sauce then aged a year), which impart a sweet earthiness." - Tanya Edwards
"This is the best takeout spot in town where you’ll find baked goods, sourdough pizza made with stone ground organic grains, and rotisserie chicken. Go for the Seacoast mushroom pie with a base of shoyu cream sauce that’s like a spread of buttery soy sauce, or the meatball made with local grass-fed beef. The smothered rotisserie chicken is also perfect to share—get it with spicy fermented honey or herb gravy and a side of cornbread with maple butter. You can also eat outside at one of the picnic tables with lovely Mystic Harbor views." - tanya edwards
"Nana’s is another of the newer Mystic establishments renowned for its coffee. “I’m a coffee nerd, and Nana’s Canyon Coffee is hands-down the best in town,” she says. Nana’s pizza and fried-to-order doughnuts, both made with sourdough and regional grains, “are incredible too.”" - Adam H. Callaghan
"This is the best takeout spot in town where you’ll find baked goods, sourdough pizza made with stone ground organic grains, and rotisserie chicken. Go for the Seacoast mushroom pie with a base of shoyu cream sauce that’s like a spread of buttery soy sauce, or the meatball made with local grass-fed beef. The smothered rotisserie chicken is also perfect to share—get it with spicy fermented honey or herb gravy and a side of cornbread with maple butter. You can also eat outside at one of the picnic tables with lovely Mystic Harbor views." - Tanya Edwards
