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Best Boulangerie in Boston/Cambridge?

Can anyone recommend a French style Boulangerie around Cambridge or Inner Boston that takes pastries seriously ? (as opposed to light heartedly ?!) I am constrained to public transport and live in Cambridge. Thanks.

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  1. Which types of pastries, specifically? Does this place have to be so pretentious that they don't call themselves a "bakery?"

    1. Technically speaking, if you want a French pastry shop it would be a patisserie. A boulangerie specializes in breads, and usually does not sell pastries. That being said, Clear Flour bakery in Brookline makes several pastries, more in the French country style vein (you can get there easily from the B line on Comm Ave). All are great. Not the creme/frosting style, though...more fruit based. Also, Athan's in Brookline (Beacon Street...C line) makes a wide variety of more traditional pastries. Some are quite good, while others I've found to be a bit on the old side.

      5 Replies
      1. re: Science Chick

        Clear Flour is actually more of a boulangerie than a pastisserie, selling breads, rustic tartes and cookies.

        1. re: gini

          Agreed.....but since they sell a few pastries, I thought it was worth a mention.

        2. re: Science Chick

          Clear Flour really is amazing. I don't think I've had a baguette that perfect outside of Paris. Their pain de mie and seeded seven-grain are also wonderful - hearty, robust, and no additives, preservatives, et al.

          Science Chick, what do you mean by the pastries at Athan's being "on the old side"? I haven't been there yet and wonder if it's worth a try. How does it compare to Clear Flour?

          1. re: High Heels and Frijoles

            Apples and oranges - as Science Chick so aptly described, Clear Flour is a boulangerie, with some sweets such as croissants, galettes (or, as they call them, rustic tarts), cookies and tea cakes on the side. Athan's is a patisserie.

            I assume that what she means by "on the old side" is just what it sounds like - I stopped going there after several visits in a row yielded consistently stale desserts. Others on this board have had better experiences.

            1. re: Allstonian

              Yes, that's what I meant. Everything *looks* so beautiful, but I've had several episodes of stale pastries. They always seem so busy, I'm surprised that they would have a turnover issue...

        3. If you are looking for pastry, I have to recommend L.A. Burdick in Harvard Square for their croissants and luxembourgers, as well as a variety of other european pastries. If you are looking for breads, and you really want to splash out, Formaggio Kitchen imports Poilane breads overnight, and sells them for a small fortune- Poilane is a parisian legend, so it's worth it for an occasional splurge.

          6 Replies
          1. re: Jardinia

            Much as Poilane IS the holy of holies I have a hard time buying 20-40 hour old Poilane bread when we have fresh Iggy's, Clear Flour, Hi-rise, When Pigs Fly in Boston, all of which are world class bread bakeries.

            1. re: StriperGuy

              Second that. Unless you are looking to impress a name snob, buying day old Poilane isn't worth it. I like B+R baguettes as much as any of the rest here.

                1. re: StriperGuy

                  B&R is the company started by the guy that used to be the main baker at Sel de la Terre. He opened his shop about three years ago in Framingham, MA. You can find his bread at Fromaggio Kitchen. I think his best products are his pain au levain type breads. His baguettes are very good as well.

                  1. re: kelly001

                    "I think his best products are his pain au levain type breads. His baguettes are very good as well."

                    For anyone who may be unfamiliar with these terms, pain au levain is a "country" style bread, usually round or oval, often with a percentage of whole wheat flour, and using a starter that takes a few days to develop. One of its qualities, for country people, is that it takes a long time to go stale. Poilane popularized this type of loaf in Paris back in the 60''s, long before you could get real French bread here.

                    A baguette OTOH uses white flour and rises quickly, and although delectable when fresh, goes stale quickly, hence you must buy it fresh for every meal--it's really little more than a medium for mopping up sauces. Many boulangeries now buy frozen ready to bake baguettes, then bake them as if they had made them from scratch. Look for signs that say "four a bois" or ask if the bread is made from scratch.

                    Poilane is to be congratulated for making Parisians aware of all the wonderful country style breads, for his ingenious ovens, for his beautiful round loaves decorated with grapes, and perhaps for inspiring so many excellent bakers in this country!

                    http://www.poilane.fr/ Sorry, I got off topic.

                    1. re: cassis

                      Hi there, sorry to interrupt, but we hope that all of you hounds here would be willing to share your knowledge and passion about bread with everyone, not just Boston hounds. So, if you wish to continue a discussion on bread in general, please start a new thread on the General Topics board. Of course you can lead your fellow Boston hounds there by posting a link to that post here.

          2. I don't know if it qualifies as French style, but Iggy's is quite good for croissants and such. It would be walkable from Alewife, or a bus that hits that rotary in front of Whole Foods. If you've only had Iggy's at the many cafes that sell it around town, do take a chance and go to the real thing. (In case you don't know if you've seen Iggy's around, they have this pecan roll thing that's huge and covered in pecans and to me looks like it's always upside down--most cafes who carry Iggys seem to have this--if you see something like that, ask and I bet you've found them)

            Anyway, I've found that I enjoy the super-fresh products in the store at Iggy's much more; to my taste they get too dried out due to the extra hours sitting out when they appear outside of the mother ship. I recommend the Chocolate and the Almond croissant. So wish they combined the two.

            4 Replies
            1. re: okello

              To get to Iggy's from Alewife you walk across the bridge, then at the first opportunity turn right and walk past Circle furniture (on your left). The road goes right at that point to duck back over to Whole Foods/Movie theater, but you want to continue straight cutting across parking lots and what have you. The first street you will come to is Wheeler and the next Fawcett, turn right on Fawcett and keep going until you cross the train tracks and the road turns left. Iggy's will be after Anderson Mcquaid (expensive custom molding place).

              For a Bus route, instead of getting off at the rotary, take either the 74 or 78 directly to Fawcett Street (or Moulton which is about equidistant) and follow the above directions for Fawcett. These two buses pass right in front of HiRise bakery and if you use a charlie ticket you can hop off the 74 and then grab the next 78 (or vice versa) w/o paying extra.

              The place I buy bread most often and sometimes other pastries, is Evergood Market on Mass Ave in Cambridge. Most of their stock is from Iggy's, but they do make an effort to carry other breads. They have decent cheeses, pates, imported sweets, but not a huge stock.

              Formaggio also carries B&R baguettes and other items (I have to admit to being a bit tired of iggys), but I usually can't get there until the end of the day when you will find them sold out of many items so go early its on the 72 bus route. On the other side of town, Savenors is a good bet, although I don't know what they are currently stocking and Pemberton farms is another alternative for some breads/pastries although its a bit further away.

              I also would encourage you to check out any nearby farmer's markets which will start in the coming weeks/month. The vendors can vary from rustic/wholesome, to larger bakeries (Iggy's), but sometimes artisan bakers.

              1. re: itaunas

                Where is this Market? I'm on Mass Ave in Cambridge often, but can't recall seeing it. Is it north of Porter?

                1. re: Dea

                  In between Harvard and Porter, before Linnean. Roughly across the street from (the restaurant) Cambridge Common (Wendell St), or a block north of the Starbucks around the corner of Chez Henri.

                  1. re: itaunas

                    Thanks Itaunas! Perfectly distanced from my office for a lunchtime walk on a day like today. I'll check it out soon.

            2. In France a boulangerie is a place that sells bread and viennoiserie (croissants, brioche, pain au chocolat, etc.) and a patisserie is a place that makes fine desserts (mille-feuille, ├ęclair, tarts, etc.)

              I assume you are looking for croissants & those types of pastries when you ask about a boulangerie. The two I would recommend would be Clear Flour and Iggy's Breads of the World. Both have excellent breads and croissants, pain au chocolat, etc.

              1 Reply
              1. re: kelly001

                Many thanks. Just went to clear flour, the baguette was excellent, the brioche also looked very good, which we will try for breakfast.