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If you’ve never met a carb you didn’t like, this one’s for you.
Nothing in the world compares to the smell of freshly baked bread (prove us wrong—we’ll wait). And it was La Farm Bakery that first began spoiling the Triangle with the scent—and impeccable taste—of fresh loaves when it bowed in 1999. But it wasn’t until 2013 that other breadmakers began to build on the toastiness of a true classic bakery—aka where you can scoop artisan homemade loaves hot from the oven, in addition to other baked goods, pastries and cafe items.
Yellow Dog Bread Co. initially filled the void, with Boulted Bread following closely behind in 2014. After another short gap, Andrew Ullom, former executive pastry chef under Ashley Christensen, stepped on the scene with pop-up-turned-brick-and-mortar Union Special to much fanfare. And so, now, we raise a toast to these four authentic bread bolsters fueling the area with delectable carbs. Here, where to break—and buy and eat!—bread throughout Raleigh.
Boulted Bread
West End
Run, don’t walk, to DTR’s recently relocated loaf haven. Even if you’ve never been to Boulted’s OG location or its new one just a few blocks away, you’ve likely enjoyed a slice or two before at a local restaurant (it’s a staple fixture of many eateries). Crafted with a three-step process—“our mill, our hands, our oven”—each batch of bread starts with in-house stone-milled flour using organic and heirloom grains that are then mixed with water and salt, and left to ferment overnight until the baking process begins the next morning. And the results are, well, immaculate—hence its nod as the best bread in NC by Food & Wine last year (!). Hey, it’s a no-grainer. boultedbread.com
Union Special
Gateway Plaza, Fayetteville Street District
With “special” in its name, you know Andrew Ullom’s beloved bakery is going to deliver some exceptional carbs. And, boy, does it. Come for the fresh loaves made from a blend of sifted and whole-grain flours from Lindley Mills—and boasting the perfect balance of crusty yet soft and airy—and stay for the breakfast, lunch and brunch dishes. Think sandwiches (naturally), salads, biscuits and gravy, and more… but especially keep your eye on the ’Gram to see what specials the team is whipping up each week at both locations. Oh, and always save room for one of the signature cookies. unionspecialbread.com
La Farm Bakery
Cary, Fuquay-Varina
About as close to an authentic French boulangerie as you can get in the Triangle, master baker Lionel Vatinet’s traditional bakery honors centuries-old baking traditions and techniques he acquired while training at France’s prestigious artisans’ guild, Les Compagnons du Devoir—elevated by locally grown fresh ingredients. Now boasting five locations—including one at the airport—La Farm produces 15 different types of breads, plus an additional 20 seasonal varieties throughout the year, using a European-style hearth oven. Now that’s anything but crumby. lafarmbakery.com
Yellow Dog Bread Co.
Seaboard & Person Street District
Who let the dogs—er, carb lovers—out?! Despite its name (an ode to founders Tanya and Matt Andrews’ yellow lab, Ellie), this quaint bakery is all about treats for humans. On any given day, the shelves lining the wall behind the counter are stocked with fresh breads of myriad shapes, sizes, textures and flavors, all of which are made from local ingredients, like flour from Lindley Mills in Graham, NC. Yellow Dog’s rotating and seasonal sweet and savory bakery case is also not to be ignored—tempting with the likes of homemade cookies, croissants, scones, pop tarts and more. Good luck choosing just one. yellowdogbread.com
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