BAKERIES & CAFÉS

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Vermont is a global lodestar for serious bakers, a state home to King Arthur Flour, sourdough icons, and centuries of artisan bread making traditions. In Burlington, our dedication to artisan loaves crystallizes. It doesn’t take much digging to find rounds of levain made with local wheat, or chewy sourdough rye waiting in paper bags for pick-up. Locally baked bread is available everywhere you turn: honey-oat sandwich bread, hearth-baked focaccia, seedy wheat. The hand-rolled, Montreal-style bagels at Myers on Pine Street have been baked by wood fire, starting at 4 a.m., for over two decades. With this kind of quality, Burlington could likely live on bread alone, but we’re glad it doesn’t — what would we do without some of the greatest baked goods and pastries in the state? Sweet tooth satisfying comes in many forms here, including classic French patisserie, rustic tarts brimming with local fruit, and intricate confections infused with cannabis. At the weekly Burlington Farmer’s Market, a flower farm doubles as a destination for scones and dark molasses cookies. What you’ll notice in BTV’s baking community is a similar love for the best ingredients, many of them at our built into the fabric of our home state. Vermont-produced butter, wheat, grains, chocolate, fruit, honey and maple syrup are no strangers to the local oven.

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