812 N. Union St.
Sorry, Atkins fans. Humans need carbs. Black Lab’s crusty Italian loaves are baked to perfection, as are its baguettes (which are fabulous for sandwiches), rye and pumpernickel. Owner Barry Ciarrocchi’s fist-sized rolls, with their crusty exteriors and chewy centers, are substantial without being dense.
Artisanal bread shops are few and far between in Delaware. Fortunately, Barry Ciarrocchi and his Black Lab Breads produces enough crusty Italian loaves, baguettes, rye and pumpernickel to keep us sated. Impulse buys such as biscotti, cannoli and warm slices of tomato pie are irresistible. “My mom loves the bread at Black Lab Bakery,” says critic Dan Butler. “And I know she’s not alone.”