Breadsmith owners Ginius Macys and Sabine Kretzschmar want you to feel like you’ve entered an old bakery in France. “Both of our parents were European immigrants,” says Kretzschmar. “We grew up with that notion that you know where your bread comes from.” With 3,000 to 5,000 loaves made every week, the bakery, which opened in 2003, is a 24-hour operation. The mixer comes in after close to make the dough, followed by the shapers who form every loaf by hand. The baker starts at midnight and finishes around 9 a.m., just in time for the pastry bakers to arrive. It’s this constant dedication that rolls out rustic Italian and multigrain breads, and sweet, succulent pastries and cinnamon rolls. Kretzschmar touts that even her sourdough is worth sinking our teeth into thanks to a starter she acquired from another bakery more than 24 years ago. “You take out whatever starter you need for the day, and then you have to add flour and water back in it,” she says. “It just kind of repopulates in its culture, and if you miss a day it gets kind of ornery.” 18101 Detroit Ave., Lakewood, 216-529-8443, breadsmithcleveland.com
Our Pick: The brioche nut twirl ($3) is reminiscent of a heartier French toast with ground walnuts, Saigon cinnamon and brioche dough.
