#artisanal-bakery

#artisanal-bakery

During the day, find coffee and homemade breads, pastries, and breakfast dishes, including congee; by night, find bright Burmese and South Asian dishes with a Californian sensibility from chef Saw Naing. The space feels large on the inside with two back dining rooms that have banquettes or wooden tables with vintage pews for chairs. Other vintage details to not miss: an old-school Dutchess bread oven from the space's original bakery built into the brick wall of the back dining room.

Pol Viladoms + 7 City: Avinyonet de Puigventos More SpecsLess Specs Pol Viladoms Text description provided by the architects. Forn Lleva't is the transformation of an old warehouse on Carrer dels Fossos, in the historic center of Avinyonet de Puigventos, into an artisanal bakery that revives the town's bread-making tradition and restores its social and cultural role. More than a simple renovation, the project is conceived as a sensitive reading of placean architecture that listens, interprets, and supports rather than imposes.

On its shelves, matcha conchas made with Japanese shokupan co-exist with ramune sodas and Mexican Coca-Cola, and its coffee drinks made from Chiapas beans intermingle with house beverages like horchata with green tea. We wanted to offer something authentic, something that spoke to our roots and at the same time, to our experiences here, explains its founder Laura Molinar, a 21-year-old Latina, as she shows off the molds she imported from Japan to bake pan de leche in the exact shape of a sokupan.