Food & Drink

A classic French bakery in Old Town

Everyone knows Alsace is the 22nd largest region of France, means "foreign domain" in Old High German, and has weird local laws very different from those in the rest of the country, in which people can wear hats of significant size or something. That's just common knowledge. But not everyone knows what their indigenous baked goods taste like, though that's about to change thanks to La Fournette. Helmed by a fourth-generation Alsatian boulanger, LF is outfitted with imports like a centuries-old wooden trough used for mixing dough and a vintage bicycle with a breadbasket over the handlebars -- so watch your step lest the breadbasket hit you right in the breadbasket.Among the regional faves they'll be turning out are traditional brine-crusted, sea-salted bretzels (turns out they're not just a failed line of snack foods from a certain Poison frontman), muffin-shaped pastries called kouglof both sweet (almond/ raisin, candied orange peel) and savory (salmon 'n dill, gruyere), and an open-faced tarte flambee broiled with bacon, onion & sour cream. Other highlights include crusty loaves of beer bread, raspberry-filled beignets, macarons (salted caramel, pistachio, etc.), and, for weekend brunch, vanilla waffles and savory buckwheat crepes -- far better than just O-tay.Wash things down with some Intelligentsia coffee, or take home housemade spreads from salted caramel and apricot-vanilla to chocolate-hazelnut -- any of which will end up making more than just your hats a significant size.