Boston Magazine


Bakeries on the Rise

“It’s a great year to be a carb fiend in Boston, what with Euro-chic Tatte opening a third location in Kendall Square, ChocoLee’s Lee Napoli introducing her cafe concept, Bread+Butter, in the North End, and Winthrop’s Amanda Oakleaf Cakes relocating to a posh spot near Symphony Hall. Next up: Brown Butter Bakery. The joint venture from L’Espalier and Craigie on Main vet Jessica Scott Porto and former Lineage chef Richard Morin will bring gourmet sandwiches, pastries, and yes, layer cakes to the area. “They’re one of my favorite things to make, and one of my favorite things to eat,” Porto says of her decision to offer them both by the slice and by special order. “They are so iconic and symbolic – whenever you see them, you think of celebrations.” Brown Butter is hoping to open in Arlington by the end of the year, but in the meantime, the bakery is taking custom cake orders and selling their pastries to Toscanini’s, in Cambridge.”

Posted on Tuesday, March 4th, 2014

Edible Boston


“A bag of Hazelnut Crackle or Spiced Almond Toffee from this Arlington newcomer (which was preparing for its December opening as the magazine went to press) should be a pleasant surprise for any recipient. Both are addictive and more complex than they appear. The former are chocolate-coated clusters of hazelnuts, rice Krispies, crushed espresso beans, cocoa nibs, and orange zest. The latter appears to be an innocent butter crunch, but has a kick that sneaks up on you—in a good way. Co-founders Rich Morin and Jess Porto will also have an assortment of baked goods to stuff into loved ones’ stockings—or around the menorah.”

Posted on Sunday, December 8th, 2013

Sometimes simple is the hardest act to pull off.