Drawing raves from Food & Wine magazine and local media, proprietor and baker Fred Spompinato's Fervere Bakery continues to increases its fan base while maintaining the highest of standards in European-style artisan bread-making. The Latin verb fervere literally means "to ferment" and figuratively means "to have passion," both of which aptly summarize longtime bread maker Spompinato's modus operandi. Bread is baked fresh in a custom, wood-fired, limestone brick oven only on Thursdays, Fridays and Saturdays. The dough, made only from organic flour, is hand-kneaded into loaves. Bread specialties include ciabatta, olive-rosemary and polenta. Best to get there early for the orchard loaf, made with apricots, apples and raisins. Named Best Bread in the 2006 The Pitch critics poll. Serving from 11 am–7 pm Thu–Fri, 9:30 am–7 pm Sat. Closed Sun–Wed.