FoodBanter.com - View Single Post - Share your to-die-for bakeries, please, pretty please

tert in seattle

writes:

>I get the idea that you're big into chocolate. This is important because
>let's make a distinction between good *chocolate* bakeries and good
>bakeries in general. In fact, among still broader lines I think it would be
>nice if more people made a distinction between good *bread* bakeries and
>good *pastry* bakeries. I'd like to find good bread bakeries, but
>unfortunately because there is no separate term for that in the US almost
>invariably all the recommendations, either by word-of-mouth or through
>guidebooks, are for pastry bakeries. The French have it right - we need the
>terms "boulangerie" and "patisserie".

and the Italians -- "panificio" and "pasticceria"