Tag Archives: bread

Panera Bread, Stuart Street, Theater District, Boston

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Over a year ago, Panera Bread opened a flagship in on Boylston Street in the Back Bay  and the fast casual group have been growing rapidly throughout the area. Panera Bread actually has origins with Au Bon Pain (BMH’s review of Au Bon Pain, Copley Place). Most of the items from breads, bagels to the pastry dough are pre-made at a central commissary and then baked off fresh in store, unlike Dunkin Donuts, whose products are typically delivered completely made.

This was our first visit to the Stuart Street location, which opened only several months ago. This location is near Chinatown and in the former 7-11 location, across from Market by Jean-Georges, W Hotel. A good majority of the patrons are tourists, folks popping in before a musical or play and Tufts Medical employees and students.

We have been to many Panera Bread locations and enjoying their baked goods, sandwiches and coffee. It’s great to have a communal place open from 6AM until 10:30PM, which has solid baked items and a way to plug in and an easy, well lit space to get some work done.

From time to time, our workplace would cater lunches from Panera and we have enjoyed the various signature sandwiches including the Napa Almond Chicken Salad, antibiotic-free chicken, diced celery, seedless grapes, almonds on a sesame semolina bread. Another lunch favorite is the Asiago Roast Beef, roasted beef, smoked cheddar, red onions, creamy horseradish sauce, on an asiago cheese demi bread.

The other locations we have previously we patroned  include the Huntington Street, Landmark Center in the Fenway and Brookline locations. In fact, our father, a baguette afficionado gets his french baguettes from main two places Japonaise Cafe & Bakery in Brookline and Panera Bread. Our father loves the the baguettes. According to our father, the french bread is described has a nice crust, a tender center and is really some of the best french bread he can get his hands on in the area.

We LOVE the seasonal shortbread cookies, they are the perfect balance of buttery sweetness. Right now the shortbread is in a flower shape, but we especially loved when the cookies were orange pumpkins in the autumn. In fact, we reviewed the shortbread cookie and caffe latte on Tasted Menu.

There were fresh cookies were just being baked off and we have the opportunity to check out the baking area, proof boxes and the generously sized baked cookies. Baking beings at 1AM, an impressive time. There are also egg souffles which we heard are pretty amazing and baked off every hour. The ham and cheese are the ones which we still need to try.

We tried the new Peanut Butter Dream cookie with toffee with almonds & peanut butter flavored chips which were sweet and peanut buttery. The Chocolate Chipper and Candy Cookie topped with milk chocolate candies were both warm in the center, gooey and full of chocolate.

We will need to try the Carrot Cake with Walnuts the carrot walnut cake filled and topped with cream cheese icing, then finished with a carrot décor piece.

The Cherry pastry with pastry cream topped with whole cherry filling and white icing was also a favorite. Super flakey, lightly tart and sweet, it was great with a tea in the morning.

We gave our Panera card to the friendly staff to log our loyalty points. We received a buzzer to indicate when our iced drink was ready. The super sweet cinnamon flavored iced chai latte hit the spot, but we needed a glass of water.

When we were students, we loved buying boxes of Panera’s Signature bagels to share with our colleagues during meetings and breakfast events. Panera’s  non-traditional and more creative bagels including the Asiago Cheese bagels and Cinnamon Crunch bagels are awesome. We enjoyed a toasted Cinnamon crunch with reduced fat honey walnut cream cheese spread. The cinnamon and vanilla chips in the bagel, topped with a sweet, crunchy cinnamon and sugar crust.

Our friend tried the Lemon Chicken Orzo, but felt it was a bit too salty for their taste. We’ll definitely have to return to try their Vegetarian Creamy Tomato with tomato puree and fresh cream and Asiago croutons.

We really enjoyed the Strawberries and Cream Scone with dried infused strawberries, white chocolate chips and strawberry bits in a cream based scone.

Our favorite cookie was a Chocolate Duet with Walnuts. The chocolate cookie dough with walnuts, semisweet chocolate chunks and bits of white chunks were unbelievable divine.

Our other absolute favorite pastry was the Bear Claw. We were very surprised by the luscious almond filling center, drizzled with icing and sliced almonds. It was so delicious and will plan on having another in the near future.

We also deeply appreciate there are several locations in Chicago, St. Louis, Dearborn and Portland of Panera Cares, a new non-profit concept makes the “Panera” experience accessible to everyone regardless of their means. Panera Cares Cafes do not have prices and is based on individual decision on payment a patron can determine how much they would like to contribute.

The company has been a huge support to the community and from July 16th through 31st, Boston area Panera Bread bakery-cafe’s donate 25 cents from every Lemonade and Frozen Lemonades sold to Boston Children’s Hospital.

Disclaimer: We purchased our own beverages and soups, but received complimentary pastries. The opinions and reviews expressed are our own.

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Flour Bakery, South End, Boston (Revisited)

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Flour Bakery is really is one of our favorite bakeries in Boston. The variety of baked goods from tarts to decadent chocolate cakes to more traditional cookies are all unbelievable. Whenever we have out of town guests, we have to stop by Flour.

We love the whimsical chalk board indicating the daily specials, the weather, as well as a quote of the week including “The purpose of our lives is to be happy,” from H.H. Dalai Lama.

We were considering one of the many sandwiches for brunch/lunch from the smoked turkey with cheddar and cranberry chutney to the curried tuna with apples, golden raisins and carrots.

The desserts we were eyeing were the individual fruit tarts with creamy vanilla cream & fresh seasonal fruit in a sweet tart shell ($4.95) and the classic carrot cake made with raisins and walnuts and spices, frosted with sweet cream cheese icing, and decorated with candied carrot slices. One of our friends celebrated her birthday with Flour’s Triple Chocolate Mousse cake (a gluten-free cake) with milk, dark, and white chocolate mousse in between flourless chocolate cake layers. She said it was an amazing birthday treat.

We decided we had to try the raspberry crumb bars with a buttery base, sweet raspberry jam, streusel crumb topping ($3.25).

Flour’s cookies range from ginger molasses, chocolate chip cookies to oatmeal raisin. Our friend picked up the oatmeal raisin and devoured it mentioning it is as good as his mother’s oatmeal raisin.

We tried the daily special of a tartine with rocket, jam and chevre.  The sweetness of the jam with the creaminess of the cheese and bitterness of the arugula was a lovely combination.

The egg and cheese sandwich with choice of bacon or ham, cheddar, arugula, tomato, dijon on an english muffin was layered in flavor and really satisfying.

After tasting the crumb bar, we knew we would break out Joanne Chang’s cookbook and attempt these sometime.

Spinach and Cheese Strata

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After glowing reviews and substantial compliments on a variation of Gourmet’s Spinach and Cheese Strata with garlic cheese curds, we were waiting foir the next opportunity to pounce and make more strata.

We found ourselves doing so when we received a lovely batch of Upstate New York cheese curds as a gift. The cows are grass-fed and yielded a super fresh curd. This time, our strata had additional layers of flavor from additional garlic cloves and flecks of goat cheese. The strata turned out so lush, flavorful and such a joy to eat. Love this recipe.


Adapted from Gourmet, February 2003

Serves 6 to 8

  • 1 (16 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped
  • 2 cloves of garlic
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 cups cubed French bread in 1-inch cubes (1/2 lb)
  • 5 ounces goat cheese
  • 7 ounces of cheese curds
  • 2 ounces parmesan (1 cup)
  • 1 ounce feta cheese
  • 2 3/4 cups milk
  • 8 large eggs
  • 2 tablespoons Dijon mustard

Sauté garlic in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and continue cooking for one minute. Stir in spinach, remove from heat and set aside.

Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-half of bread cubes, one-half of spinach mixture and one-half of each cheese. Repeat layering twice with remaining bread, spinach and cheeses.

Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for at least 8 hours or up to a day.

The next day, let it stand at room temperature for 30 minutes while pre-heating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Antonio’s Cucina Italiana, Beacon Hill, Boston

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Antonio’s Cucina Italian is a little bowl of North End in Beacon Hill across from Mass. General Hospital. My friend who introduced me to my new favorite North End establishment, Panza (BMH’s review of Panza), suggested we try Antonio’s since we were in Beacon Hill. Antonio’s relaxed atmosphere, friendly service and affordable prices would drive me to return.

Antonio’s warmly lit dining room was filled with local Beacon Hill residents and we noticed several large catering and take out orders.

There were many gold framed Italian inspired art and paintings.

Our friendly server was chatting us up and brought us some Italian bread and butter.  We opted to dip the bread with a bit of olive oil and requested parmesean cheese.

My friend started with a house salad ($6) filled with iceberg, onions and wedges of tomatoes. It was fresh, but a salad you can find anywhere.

The sauteed escarole had a nice hint of garlic flavor $7.50. I would definitely order the dish again.

The spinach ravioli ($12) was covered in a delicious and fresh marinara sauce. I wish I had a jar of Antonio’s sauce for home.

The spinach ravioli itself was striped and filled with spinach and cheese, but seemed to be missing a layer of flavor.

Whenever I am in Beacon Hill next, I would return to Antonio’s for the vibrant and efficient service and try the house made fusili, eggplant parmesean and gnocchi.

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Stoddard’s Fine Food and Ale, Downtown Crossing, Boston

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Stoddard’s Fine Food and Ale is a speakeasy which serves pub fare and is located at Temple Place (the Newbury Street in the 1800′s). I have heard through the grapevine it’s a great after work place in Downtown Crossing and has great craft beer and beer on tap selection. My friend mentioned about Stoddard’s when we were dining at Rafiki Bistro and instructed I try their mussels.

The bar area is spacious, has outdoor street lighting and a cozy atmosphere. The tin lined ceiling was quite intricate and I found it interesting that Stoddard’s used to sell fine cutlery and was a retail operation selling and assortment of items from sewing machines to bait.

The front dining area features vintage undergarments and corsets once sold at Stoddard’s.

We enjoyed some Rapscallion Honey and other uniquely named beers. Indeed, Stoddard’s has a vast selection of beers.

I am a huge fan of fondues, especially beer based fondues (love Cleary’s). Stoddard’s Aged Gouda and Cask Ale Fondue made with local cask-conditioned ale was served with house made pretzels & crudité ($10). The fondue was perfect with the soft and chewy pretzels, as well with the apple, however with the zucchini and broccoli, the flavor of the fondue was too hoppy and distinctly bitter.

The Iceberg wedge was lightly grilled and slathered with bleu cheese and roasted sweet tomatoes ($8). The salad was nothing spectacular, but my friend thought it was good.

The P.E.I. mussels were amazing. The light and creamy curry sauce was nicely spiced and really enhanced the ocean flavor of the fresh mussels. I would definitely order these again and was glad my friend suggested them to me, especially paired with the house made french fries. The bread should have been a nicely toasted and buttered crostini versus the soft bread, which seemed like an after thought versus contributing ingredient. The thick slices of bread lacked texture and flavor which made me want to set them aside.

The house cut fries with aioli ($6) were nicely crisp on the exterior, tender on the interior and seasoned well. We definitely finished these off and even ate the little potato bits.

We would definitely return to Stoddard’s and try the burger, steak frites and lobster hush puppies. The tub style sink was fun to use and a unique design touch.

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