Skip to main content[BAKERY] We still aren't sure what exactly makes the bread at this ultra-modern bakery, owned by former Pearl Bakery oven honcho Tim Healea, "American." A baguette's a baguette whether you call it a sfilatino, barra or, as they do at Little T, a "long skinny." But we're too grateful for Healea bringing a great artisan bakery to inner Southeast to gripe too much about nomenclature. Try an "olive slab" (focaccia), multigrain spelt or the browned, salted pretzel bread, and don't skip the sweets.
Grocery list: A long skinny for dinner and molasses cookie for dessert.
WWeek 2015