This glorious bakery makes a baguette that will rival any you’d find in Paris. The general philosophy is hearty and indulgent, with a propensity toward really crispy crusts, stretchy dough and thrilling flavor combinations. Case in point: the prune, honey and spice kamut loaf. Or how about the potato and cheese sourdough bread? Regulars have been known to reserve portions of Guillaume’s raw pizza dough days in advance to bake the perfect homemade ‘zza. Join the lunchtime circus if you’re game for some of the tastiest cold cut sandwiches in the ‘hood.
