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A chemist who became a baker is either a cautionary tale or a very good idea, and at Le Polveri it's the latter. This small all-day cafe and bread laboratory turns out laminated pastries, focaccia slicked with olive oil, and a short lunch menu built around whatever the team feels like baking that day. The coffee is serious, and the bread, spread thick with whipped butter and house jam, is the kind of thing people walk across neighborhoods for.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Baked eggs
“At lunch, a short, ever-changing menu includes baked eggs and slices of Zancanaro’s award-winning bread smothered with whipped butter and house-made jam.”
Eater
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