Mediterra Bakehouse's team of flour artisans employs cultural traditions of their North Aegean roots, unblemished flour, and careful hand kneading to craft fluffy assortments of baked goods. Multifarious pastries, such as a crumbly twice-baked chocolate-hazelnut biscotti ($8 for a pack of four) or buttery currant-cream scones ($8 for a pack of 4), pack citrus tones that pair with coffee better than small talk and hard-to-pronounce size names. Pound-cake selections ($10 each) in lemon and vanilla sport 24 ounces of buttery French style and respective lemon zest or bourbon vanilla for socially acceptable at-work bourbon consumption. Delectable loaves of chocolate-cherry bread come chock-full of Michel Cluizel chocolate and moist Michigan cherries, and parmesan-peppercorn bread tingles tasters with a quarter pound of parmesan reggiano and black peppercorns that delightfully dip in tomato sauce (both $9). For health-conscious consumption, eight-grain, three-seed loaves deliver thick slices of cracked wheat, cracked rye, and cracked barley ($7), as mentioned in the bread section of Cracked Magazine.