Best of Delaware 2010
You told us your favorites. We have a few of our own. Herein, the great big list of winners.
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CRITICS, UPSTATE | Black Lab
812 N. Union St., Wilmington, 658-1307
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.
CRITICS, DOWNSTATE | Frankfurt Bakery
429 S. New St., Dover, 741-0180
Frankfurt produces at least 17 kinds of breads almost every day, including rye, whole grain, sourdough, Bavarian, pumpernickel, country French and cheese bread. Those who want specialty breads must get their days straight: pesto on Tuesdays, Italian on Wednesdays, and so on. Frankfurt also has a sandwich bar and a case full of fresh meats and cheeses.