Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/532845
112 | AUGUST 2015 nshoremag.com INDULGE photograph by Elise Sinagra Melita Fiore Pâtisserie BAKESHOP MELITA FIORE PÂTISSERIE Having studied under the likes of Del- phin Gomes and Stephane Glacier, pastry chef extraordinaire Melita Fiore brings her talent to the North Shore, specifically to 83 Washington Street in Salem, where her Parisian-inspired bakeshop continues to earn an avalanche of accolades. It is there that she has made a name for herself (and her little almond flour macaroons) by using ingredients from local purveyors and turning them into the moistest, most buttery, fluffiest morsels imaginable. Daily offerings include scratch morning crois- sants, pain au saige, and pain au chocolate. She also fills her case with seasonal fruit tarts, French tortes, and all manner of in- dividual pastries. Fiore makes sweets from and for the soul. 83 Washington St., Salem, 978-594-8747, melitafiore.com C O N T E N D E R MARKET SQUARE BAKEHOUSE A newcomer to the baking scene, Market Square Bakehouse in Amesbury is simply sweet! It's worth the drive on a Sunday morning even if you are not in close proximity. Baker Eric Peavey is up before dawn breaks to start mak- ing "Queens," the bakery's nickname for kouign-amann, a classic French laminated pastry. Shaped like a muffin with a pointy crown, the Queen's size belies its complex- ity—the dough is comprised of 90 to 100 layers. The only complaint customers have about the sweet treats, which are flaky on the outside and gooey soft and caramel- like on the inside, is that they are just too small. So Peavey started making a larger one called the King, which flies off the shelves. 5 Market Sq., Amesbury, 978-792- 5237, marketsquarebakehouse.com R E A D E R S' C H O I C E A . & J . K I N G A R T I S A N B A K E R S "This tiny bakery is, without a doubt, one of my favorite places on Earth. That's a bold statement, I know, but the love and attention the bakers and staff put into this establishment bring warmth and life to this little business. I have never had a negative experience here, and I frequent it often. The pastries and breads are amaz- ing. Crunchy on the outside, fluffy on the inside. From their tarts to the special baked goods of the day, it is all wonderful. Best croissants outside of France. Period." –H.B. 48 Central St., Salem, 978-744-4881, ajkingbakery.com