Rise and shine — that’s the spirit behind Bloom Bakery, where disadvantaged and low-income adults are given a chance to blossom by baking their way to the top. “We prepare our employees, who’ve faced barriers for employment, in the culinary arts,” says head baker Jason Cannon, citing a four-to-six-week training program. “Part of our mission also extends to [telling] the public about what bread and pastries really and truly are and how wonderful they can be.” A smorgasbord of sweet and savory treats are baked daily in the Euclid Avenue shop then shipped to its sister location on Public Square. From Belgian chocolate chip cookies made with a dash of espresso to the fluffy, sweet lemon drizzle madeira — an all-butter poundcake drenched in house-made lemon syrup — no feat is too difficult for these flour-powered bakers. Although Cannon has been at Bloom Bakery less than three months, he has a passion for the craft. In October, Cannon rolled out a new cafe menu for the first time in 2 1/2 years, featuring hot sandwiches such as a barbecue pork panini and twists on classics such as a triple chocolate bagel made with dark chocolate chunks, milk chocolate chips, dark cocoa powder, a dash of espresso and a 20-year-old sourdough starter, or a culture of wild yeast. “It’s almost like a doughnut with a texture of a bagel,” says Cannon. “We aim to bring the focus back to the bread.” 1938 Euclid Ave., Cleveland, 216-373-0737; 200 Public Square, Cleveland, 216-261-1111, bloombakery.com
Our Pick: This isn’t your mama’s carrot cake ($3.99 per slice). This semisweet dessert gets a spicy upgrade by going hard on cinnamon, clove, ginger and cardamom.