Every morning at Best Buns begins with firing up the Tibiletti oven. Once the hearth is nice and hot, the expert bakers get to work crafting loaves of artisan bread. From their classic French baguette and seven-grain bread to Muenster-and-herb-infused loaves, they have something for everyone. Brioche, challah, sourdough, and other classic and specialty breads are baked fresh and always sold the same day. They’re so popular that you may want to call ahead to reserve your loaf since they often sell out.
However, bread is just a small part of what the bakers accomplish daily at Best Buns. They also craft bagels, rolls, croissants, sandwiches, and boules, not to mention sweet pretzels using Brioche dough (available only on Saturdays). They slice up some of their loave in-house to stack breakfast and lunch sandwiches. Try Jen’s Rising Sun breakfast sammy on a flaky croissant with ham, eggs, and cheese, or dig into a yogurt parfait in the morning. At lunch, savor Mike’s Fav ham and Havarti sandwich with Dijon mayo on rosemary and olive oil bread.