Opened by a longtime baker who's spent years distributing his wares to area restaurants, La Farine (French for "flour") is bringing his daily bread straight to the masses in an old Euro-style bakery with the original faded blue tile walls and tables made from a carved up butcher block. They're doling out all sorts of loaves (baguettes, ciabatta, sourdough, challah, raisin-walnut), unique tarts (banana cream with caramel, peach cardamom), and eventually they plan to debut sandwiches with meats that've been cured in-house, because who's got money for COBRA?

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