Clear Flour Bakery

Operating since 1982, the bakery specializes in regional breads and pastries from France, Italy, and Germany. Recipes stick strictly to flour, water, salt, and yeast, scratch-mixed without dough conditioners, improvers, or preservatives. The kitchen uses unbleached, unbromated flour alongside stone-ground, locally sourced rye, whole wheat, and spelt milled fresh for production, rounding out its daily bread loaves with croissants and Italian pastries.