Drawing raves from
Food & Wine magazine and local media, proprietor and baker Fred Spompinato's Fervere Bakery continues to increase 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.
Cash or checks only. Serving from 11 am–7 pm Thur–Fri, 9:30 am–2 pm Sat. Closed Sun–Wed.
"Some of the best ciabatta and olive-rosemary bread I've ever tasted."
— Salma Abdelnour,
Food & Wine
Drawing raves from
Food & Wine magazine and local media, proprietor and baker Fred Spompinato's Fervere Bakery continues to increase 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.
Cash or checks only. Serving from 11 am–7 pm Thur–Fri, 9:30 am–2 pm Sat. Closed Sun–Wed.
"Some of the best ciabatta and olive-rosemary bread I've ever tasted."
— Salma Abdelnour,
Food & Wine