Drawing raves from Food & Wine magazine and local media baker Fred Spompinato's Fervere Bakery maintains the highest standards in European-style artisan break-making. Hand-made, organic, ingredients. the dough is hand-scaled and hand shaped. All Fervere breads are baked directly on the hearth of the brick and limestone retained-heat brick oven. Bread specialties include ciabatta, olive-rosemary and polenta. Best to get there early for the orchard loaf, made with apricots, apples, and raisins.