"Chef Monica Glass is Boston's gluten-free pastry magician. She and chef Ken Oringer opened Verveine, a completely gluten-free cafe and bakery, in 2024, and she's been churning out baguettes, cinnamon buns, and hand pies ever since. The cafe is a haven for celiacs, but it's become a crowd favorite among diners of all diets thanks to creative flavor profiles and regular specials."
"Moni's spicy chile biscuit ($15) is one of the most popular items on the menu. A soft, flaky biscuit holds together scrambled eggs, crisp arugula, and avocado, plus a hefty swipe of housemade spicy chile jam. The ube brownies ($7.25) are captivating in color, a rich purple, and in flavor. The ube brings a rich depth to the brownie, for a dessert that's satisfying but not overly sweet."
Chef Monica Glass and chef Ken Oringer opened Verveine, a completely gluten-free cafe and bakery in 2024. Verveine produces baguettes, cinnamon buns, hand pies, and other gluten-free pastries and savory items. Menu highlights include Moni's spicy chile biscuit with scrambled eggs, arugula, avocado, and housemade spicy chile jam; vibrant ube brownies; and cherry cream–filled black sesame cream puffs. The small sage-green space features an open kitchen where customers can watch dough being shaped, shared tables, and pew-backed bistro seating. Verveine sells signature gluten-free pastry flour, banana bread flour, and frozen pizza crusts for at-home baking.
Read at Eater Boston
Unable to calculate read time
Collection
[
|
...
]