We dare you to resist ripping off a petal of On the Rise Artisan Bread’s French epi bread ($3) before reaching the parking lot of the Cleveland Heights shop. “Families pull it apart on the way home, end up with nothing by the time they get [there] and then they come back for more,” says owner Adam Gidlow. The traditional French baguette, made to resemble a wheat stalk, is a two-day endeavor beginning with a more than 12-hour flour pre-fermentation that naturally lends the final product its rich flavor. “It’s a long process if you want to do it right,” says Gidlow. In his case, that means a chain of delicate, petal-shaped rolls, each with a crunchy, thin crust and a soft, almost creamy interior. We like them best au natural — no butter necessary. “It’s eye-catching,” Gidlow says. “People love to have it at parties because it looks great on the table.” 3471 Fairmount Blvd., Cleveland Heights, 216-320-9923, ontheriseartisanbreads.com
Best of Cleveland 2016: French Baguette
It may take two days to make On the Rise Artisan Bread's crusty roll but it only takes us two seconds to devour it.
