Nana's Bakery & Pizza

Slow-fermented sourdough anchors a menu of daily breads from regional grains and New England-style pizzas, made with an overnight cold fermentation. The kitchen's ties to sister company Moromi Shoyu bring house-grown koji into play, adding savory depth and umami to pizzas and morning pastries. Expect specialties like 'sourdoughnuts' and pizza topped with bacon, local clams, and potatoes, plus coffee such as the Moromi brown sugar soy sauce cold foam. Visitors have singled out the bolognese pizza, a vegan bowl with quinoa and sweet potatoes, and the mushroom toast with egg for praise, alongside occasional wait times.