BECAUSE YOU WON’T FIND A MORE BEAUTIFULLY BLISTERED BOULE THAN THIS ONE RIGHT HERE
This old-school-meets-contemporary-cool arm of the Terroni empire displays its loaves on rows of wooden pegs high above the room, like golden-brown trophies on a mantel. The specialties are rustic Italian staples, such as the PANE PUGLIESE, an airy boule made with imported semolina flour and sporting a ridiculously crackly crust. Dunk hunks of it in olive oil or whipped ricotta, and enjoy the tangy, slightly creamy flavour the loaf inherits from its lievito madre— Italian bakerspeak for “mother yeast,” or the starter Sud Forno uses in its sourdoughs. $4–$7. 132 Yonge St., 416-955-1100; 716 Queen St. W., 416-504-7667.