I'm sure there are lots of people who would claim you can't get good sourdough bread on the East Coast, but those people haven't tried Nashoba Brook Bakery's sourdough. My girlfriend picked some up a couple of weeks ago from the local market, and we enjoyed it over two nights with pasta and soup. Best I've ever had: crusty on the outside, flaky and buttery on the inside, and sour without being overpowering.
I see from the web site that they've got a café in Back Bay. I better add it to the to do list.
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