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 RĂ©publique’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.