Bread Lounge

Best Bakery, February 2013

Israeli-born Ran Zimon bakes the old-world loaves at Bread Lounge with natural, wild yeast—not commercial—which gives them extra tang and a slightly longer shelf life. His baguettes have made him the darling of the chef world—wholesale clients include République’s Walter Manzke and Wolvesmouth’s Craig Thornton—but his croissants, almond danish, and savory Mediterranean specialties nourish the residents of downtown’s Arts District.