Best of Boston

One step inside this Cambridge bakery and you know you’re in a serious place for serious bread. Half of the shop is an open baking area where workers mix, cut, shape, and bake loaves in an oven the size of a station wagon. A heady, yeasty aroma wafts through the air. Owner René Becker uses handmilled wheat for his classic whole-wheat loaves, and rye and corn breads. The daily specials are equally alluring: walnut- or olive-studded rounds, sesame and sunflower seed-coated ficelle, potato boules, or cheddar-pepper loaves. The extra care and craftsmanship comes at a slightly higher price than at many other bakeries, but after one bite, you’ll happily hand over your cash.