About this Business
From Our Editors
For more than three decades, The French Loaf has served up fresh baked goods made with locally sourced ingredients. The crew of foodies works with local farms to harvest the fresh veggies that go into their house-made soups and quiches. Closer to home, they whip up fresh batches of cracked wheat bread and croissants to use as part of their simple, savory bistro sandwiches. And like any self-respecting French patisserie, pastry chefs craft mouthwatering pies, creme brûlée, and petit fours. To maintain their local ties, the bakery donates all its left-over baked goods to local shelters and community organizations at the end of the day.