Collected by Ariel Ramchandani , AFAR Contributor
Bread, beer, sometimes both. Everything is better fermented
200 5th Ave, New York, NY 10010, USA
Impasse de la Fidélité 4, 1000 Bruxelles, Belgium
The Delirium Café in Brussels is nothing less than a pilgrimage for beer aficionados. Try mentioning a place with over 2000 different options, and see how starry their eyes will get. This bar is located right in the heart of Brussels, a stone...
Funenkade 7, 1018 AL Amsterdam, Netherlands
Unexpected surprises abound in Amsterdam. On the city's east side, you'll find one denoted by a tall windmill: Brouwerij 't IJ (the IJ Brewery), a small brewery and pub situated in the former Funen bathhouse, next to the De Gooyer windmill. Opened...
525 Laguna St, San Francisco, CA 94102, USA
Jægersborggade 9, 2200 København N, Denmark
La Rambla, 91, 08001 Barcelona, Spain
As you enter Barcelona's famous Mercat de Sant Josep de La Boqueria from La Rambla, one of the first stalls you encounter is Tocineria Marcos, purveyors of Iberico ham and a stunning array of other cured, cooked, and fresh meats. It's just one of...
350 University Ave, San Diego, CA 92103, USA
Bread & Cie is located in the Hillcrest neighborhood of San Diego, CA. Not only is Hillcrest one of the most vibrant and historical neighborhoods in San Diego, but you can find many great places to eat. Bread & Cie makes their bread fresh every...
757 Haywood Rd, Asheville, NC 28806, USA
The cinnamon buns are legendary, made with the same local organic flour the bakery uses in its pizza dough. The breads, such as spinach-feta and flax-almond, change daily, with vegan and gluten-free varieties on offer. Grilled cheese sandwiches...
34 Rue Yves Toudic, 75010 Paris, France
Situated a block from the Canal St-Martin in the 10th arrondissement, Du Pain et des Idées is your favorite corner bakery—only better. The owner, Christophe Vasseur, was named best boulanger in Paris in 2008, and for good reason. From hearth...
12 St Andrews Terrace, Bath BA1 2QR, UK
Get elbow deep in dough under the guidance of award–winning chef and author Richard Bertinet. During a five-day course at his eponymous cooking school in Bath, England, students learn how to ferment wild yeast in order to make sourdough bread,...