A couple weeks ago my dad read an article in The New York Times about different bakeries around the United States, including Richmond, that let their bread ferment much longer than usual.
Link to the article: http://www.nytimes.com/2014/04/23/dining/against-the-grain.html?
So it was perfect when we found out I had a field hockey tournament in Richmond a week ago.
The bakery is small but cute no doubt. Huge windows allow beautiful natural light to come in and shine on your pastries.
There aren't many options on their menu so I think it's a perfect place for breakfast or a light lunch.
They offer soups and paninis as well as lunch stuffed croissants (like ham and cheese) and small quiches. Of course they have desserts and bread as well.
Here's the east side panini. Inside there is chili paste, greens, and melty cheese. It was quite delicious and surprisingly filling. Not much salad came with it, but still yummy.
The almond chocolate croissant on the left was definitely my favorite out of everything. The chocolate was rich and creamy and the almonds gave it a crunch. The dessert on the right was filled with dried cranberries and nuts. Also very good, but not as sweet.
We took these phyllo dough braids home with us. They were crisp and buttery. Perfect for breakfast with cheese or jam.
Overall loved the bakery. Hope to travel to the other ones mentioned in the article in the near future!
