Alan B.
Yelp
Im not a big fan of pane toscano which is traditionally no salt. At least, Im not a fan based on what I normally find in restaurants and markets. It is flavorless with a texture that is not very interesting. But even when I do eat it, I can tell there are good and bad ones.
So I walked into S.forno Panificio not expecting a whole lot. I ordered just one bread, I dont know what it was called but it was a darkly baked ciabatta looking bread. I took it home and was totally impressed. Great chewy texture and nice flavor. It tasted like they aged/developed the starter and/or dough. As of right now, I wont be buying my bread anywhere else. I later learned that they just called it a lievito madre (mother yeast or dough starter).
The next day I had to try something else. I ordered a small tart thing which with a rice and ricota filling. It was great and not too sweet which is idea for me. I also ordered a small squashed bread, kindof a very small la schiacciata, which was densly sprinkled with salt and seeds. It was a keeper too. Unfortunately they dont do coffee so I took my mini seeded schiacciata a few doors down and grabbed an espresso elsewhere.
I west back 2 days later, in the evening, and got my lievito madre, a mini seeded schiacciata looking thing, a pretzel which was great, and a mini bun that was split, smeared thickly with butter, and a 2-3 anchovies. I inhaled it and could have eaten a few more.
They also have some nice but maybe expensive pantry items. And some salumi. I read that the old owner, after many years of owning the operation, sold it to some young bakers that updated some of the classic recipes. It seems like they have hit on a nice mix of tradition and new styles.