On the Brighton-Brookline border sits a European-style boulangerie (owned by husband-and-wife team Christy Timon and Abram Faber) that turns out one of the most unusual donuts in the city: a currant donut that’s baked not fried. Based on a rare Swiss recipe, the donut received the ultimate accolade from Food & Wine, which named it one of the best in the country.
|Venue name:||Clear Flour Bread Bakery||Contact:|
178 Thorndike St
|Cross street:||at Abbottsford Rd|
|Opening hours:||Mon–Fri 8am–8pm; Sat, Sun 9am–7pm|
|Transport:||Green line to Packards Corner|