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About

Gran Forno looks, but more importantly smells, like a traditional European bakery. The storefront window looks directly into the back of the house and shows you that they mean serious business - well, bread. Baker Rocky Roman has been baking professionally for over 22 years, and uses primarily sourdough starter or biga to leaven his breads, with very little commercial yeast. The wholegrain peasant-style loaf offers a hearty base to pair with cheese or sandwiches, and the baguette has a thin crispy crust that'll make you feel like you're in Paris.

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