What You'll Get
Bread is not fully baked until it has risen, just like popcorn is not fully popped until Orville Redenbacher's ghost rises from the grave to give you a high five. Celebrate crackerjack cooking with today's Groupon: for $10, you get $25 worth of breads and pastries at Faces mears park bakery in St. Paul.
Faces mears park bakery boasts all-natural ingredients in alliance with its daily scratch-made breads, pastries, and salads. Sweet teeth turn into butter with the soft crunch of the chocolate croissant ($2.95), and macaroons ($2.25 each) melt the taste buds of sweet seekers without the inclusion of refined sweeteners—whose costly education did not increase their manners.
Sandwich lovers looking to find healthy homes for their cold cuts can trust in the whole-wheat rolls ($3.75/dozen), and ciabatta rolls ($5.85/dozen) and challah buns ($10/dozen) also beg to be buttered, jammed, jellied, or deli'd. Scratch-made muffins ($1.50) fluff to the tops in a variety of flavors, and chocolate-chip, oatmeal-raisin, peanut-butter, and M&M cookies ($1.50) go all natural, lacking both additives and inhibitions. The eatery also stocks a savory selection of salads, such as vegetarian antipasti, behind its glistening display case.
The Fine Print
Promotional value expires Oct 13, 2011. Amount paid never expires. Limit 2 per person. Limit 1 per table. Limit 1 per visit. Valid only for bakery products. In-store only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Bistro 373
At Bistro 373, Chef David Fhima's use of local, sustainable ingredients puts a contemporary spin on traditional bistro cuisine. His chefs seek out grass-fed beef for their steaks, hand-make pastas with organic whole wheat, and stock the wine cellar with as many organic and biodynamically produced bottles as possible. This approach results in fresh renditions of classic American and Mediterranean comfort foods, such as an Asian-style tuna melt on house-made sourdough and lamb tagine with a cinnamon and onion marmalade. Even the pizzas manage to incorporate some more inventive toppings, including options with everything from Sicilian andouille sausage and a fried egg to salmon, kale, and chevre.
The restaurant's dining room, designed by Billy Besson, shares a similarly casual, yet modern aesthetic. Large plate-glass windows line the front walls of the atrium section and allow plenty of natural light to flood the space during the day. The mixture of hardwood and gray-tiled floors complements the rich earth tones of the tan walls and sturdy columns. At the same time, the restaurant gets a contemporary, industrial vibe from its gleaming metal tables and Charlie-Chaplin-manned pizza assembly line.