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Apr 24, 2008 09:45 AM

When Pigs Fly in Brookline

Noticed last night that a When Pigs Fly bakery will open soon on Beacon Street in Coolidge Corner area.

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  1. Will it be an actual bakery or another retail store (a la the one in Davis Square)?

    24 Replies
    1. re: LeoLioness

      The Coolidge Corner location should be open at the beginning of June. It will "just" be a retail store (all their bread is baked in Maine and driven down every morning).

      1. re: bostonbelle

        It's going in the former Fish Kids space near Summit.

        No-knead bread has been around for ages. It can be very good.

        1. re: lergnom

          Forgive me please, I don't know where Fish Kids was and Summit is not Coolidge Corner. Where exactly is this place going to be?

          1. re: SSqwerty

            Between Centre Street and Winchester on the north side of Beacon past Harvard outbound.

        2. re: bostonbelle

          I can't imagine why anyone would go there, when the best bakery in Boston, Clear Flour, is only a short drive away.

          1. re: winedude

            Because they offer completely different types of bread, both good. I will certainly make use of both, depending on my needs.

            1. re: winedude

              I can't imagine why anyone would think When Pigs Fly and Clear Flour, which specialize in entirely different types of bread, are equivalent in anything except their respective excellence.

              1. re: BarmyFotheringayPhipps

                I'm always happy when a bakery opens and in this case I'm wondering if WPF's advertising might also help nearby merchants. They draw pretty well in Maine and, from asking, a goodly percentage is PG driven. You can buy their breads at Whole Foods but I'm hoping that having a business that spends on marketing in that stretch of stores may drive some additional local sales.

                1. re: lergnom

                  PG driven? I don't understand what that means.

                  I should think that Bowl and Board would see an uptick in their business, and if people knew what was good for them, they would also pop into Party Favors for the best cupcakes in town as long as they were there. Best Cellars will probably benefit from the increased traffic, as long as people aren't too lazy to cross both Beacon and the streetcar tracks. I'm sorry it's too late to help Taqueria Mexico.

                  1. re: BarmyFotheringayPhipps

                    I think she means the 2 sons of the older, rotund Boston radio sports figure, if you know what I mean.

                      1. re: bakerboyz

                        Rotund radio sports figure? Now I'm REALLY confused!

                        1. re: BobB

                          Eddie Andelman was one of the first talk sports personalities on radio and says he was the first guy to take his show to the Super Bowl.

                          BTW, I'm not a girl though I do have great legs.

                          To keep this on topic, WPF is kosher, which should help in Brookline, and they've been introducing more dessert-like breads, which should also help.

                          1. re: lergnom

                            Thanks, I have actually heard of Eddie Andelman. But that still doesn't clarify the "PG driven" comment for me. The only PG that comes to mind it PG Tips, but somehow I don't think you were referring to a tea bread.

                            1. re: BobB

                              Phantom Gourmet, the quasi creation of his sons.

                              1. re: bakerboyz

                                Thank you! That's been gnawing at the back of my brain all weekend.

                  2. re: BarmyFotheringayPhipps

                    Absolutely, we always have both in the house - though my wife eats mainly WPF and I eat mainly CF.

                    1. re: BobB

                      You know, I may need to check out some of the other WPF breads. The ones I have tried (admittedly, from the supermarket, and perhaps not as fresh as they might be) were not in the league of what you can buy at Clear Flour. What types are particularly good?

                      1. re: winedude

                        Are the baguettes at Clear Flour different and better than the ones at Whole Foods because I have found the ones at Whole Fods to be average?

                        1. re: bakerboyz

                          Not really any comparison: baguettes in general do not age well at all, and the Clear Flour baguette you buy at Whole Foods, which was probably baked yesterday at best, is not going to be as good as the one you buy direct, which was baked this morning.

                          Also, I don't think WF carries Clear Flour's baguette ancienne, which I personally like better than the traditional.

                        2. re: winedude

                          To winedude: There you go. Until BFP and I visited the shop in Davis Square, I too had only ever had WPF breads from the supermarket, and I couldn't see what all the fuss was about either. And as I said above, their breads are completely different from Clear Flour - mostly substantial sourdough loaves with a variety of added ingredients. But when they're nice and fresh, they're really really good.

                          And to bakerboyz: Yes, the baguettes bought direct from Clear Flour are far better than those sold through other outlets. Again, freshness is key. I would never buy a baguette from Clear Flour that I didn't intend to eat within a few hours, and I definitely wouldn't buy one from anyplace but the bakers themselves.

                          Much as I love Clear Flour, and am glad that they're right in my neighborhood, I like having a variety of bakeries available. I miss the really good Jewish bakeries along Harvard Street (no, Kupel's doesn't count), and the baker in Coolidge Corner whose name I forget, where the Gourmet India now is - they had a really nice "country white" bread that I used to love for sandwiches. So I will welcome When Pigs Fly, even though I will probably still use Clear Flour much more often.

                          1. re: Allstonian

                            I think CF's best is their German Rye, which for a half loaf is very well priced. Next best out of the non-baguettes is a tie in my mind between the Deli Rye, which is the only real deli rye around here, and the Pain de Mie, which is simply superb.

                            That other bakery's name was Boston Daily Bread and I think that is the Quizno's spot. The bread was good but the neo-hippie laid back feeling was even more appreciated.

                            1. re: lergnom

                              We have pretty much the same lineup in our house. Their German Rye comes closer to the bread I used to buy when I lived in Germany than any bread I've ever had in the US. Pain de Mie is the ultimate toasting bread, and when it gets a little stale makes the best French toast on the planet!

                              Beyond those and the Deli Rye (and the Ancienne Baguette!), we also like the Rustic Italian for its smoky crustiness, though like a baguette it goes stale in a matter of hours.

              2. We've moved a digression about making your own bread to the Home Cooking board at . Please help us keep this board focused on finding great Boston chow, and use that thread for any further discussion of making your own bread at home.

                Unfortunately, one relevant post got lost in the move, so here it is:

                At 1378 Beacon - about a block out of CC heading out of town.

                jpcat Apr 24, 2008 01:07PM

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