The Artisan Baker

Bruno Beaudoin trained in France and honed his skills with 30 years of restaurant work before co-owning his own restaurant, The Artisan Baker. Here, he crafts a menu of French–inspired cuisine, drawing on locally produced, seasonal ingredients wherever he can. His creations include brunch treats such as eggs benedict over buttery croissants or a light charcuterie platter with pates made from locally-sourced meats, including duck rillette. For dinner, he braises lamb shanks and chickens, grills steaks, and bakes a creamy wild mushroom filling in a port and cognac reduction into a flaky tart. Like France's famed restaurateurs, Beaudoin takes a hand in everything that happens in his eatery. He can even occasionally be found perfecting the paint on his sign or pruning the potted flowers out front in anticipation of a busy day.