Flourhouse Bakery’s pastries are a labor of love you’ll love

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In the kitchen of Flourhouse Bakery, the latest business of Ania Zaroda and Michael Gurevich, owners of Bay Village and Somerville Mike & Patty’s sandwich shops, bakers produce flaky, sugar-dusted and savory cruffins (a fusion of a croissant and muffin), and kouign amann (a classic French pastry shaped like a crown and topped with caramelized sugar). The production of the pastries takes four days to roll, fold, rise and rest the sheets of butter-layered dough. When you cut into one, you hear the delicious sound of the flaky layers shattering. The great effort is undoubtedly a labor of love. The English muffins that helped catapult breakfast sandwiches from stores to notoriety now come from this airy new large kitchen. The same goes for sourdough, seven-grain and gluten-free brioche breads, sesame buns and whatever goes for dinner. Mike & Patty’s new commissioner sends gifts to their various locations. “We can employ people and now produce everything ourselves,” Zaroda explains. Tucked away from Adams Street in Newton’s Nonantum neighborhood, the place is also a retail outlet – a space that’s been a bakery since 1916. Look for strands of pink silk hanging above the door. For now, the lovely lemon curd, pumpkin cream, vanilla sugar and chive cruffins, kougin amann, vegan English muffins and breads are available to pre-order and take out. At the end of October, on Saturdays, the window will be stocked and you can enter to buy. The pastries are $ 4 to $ 5 each; vegan English muffins $ 6; half-breads, $ 7 and gluten-free brioche, $ 11; rolls, $ 6 and $ 8. Order to be collected from Thursday to Saturday from 8:30 a.m. to 1:30 p.m. at flour.house. 140R Adams St., Newton, 617-795-0380.

ANN TRIEGER KURLAND


Ann Trieger Kurland can be contacted at [email protected]


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