Sofra Bakery & Café
Biberli
Pistachio Poptart
Orange Blossom Morning Bun
Pear and Almond Bostock
Sweet Cheese Pastry with Chestnuts and Chai Crumb
Sesame Cashew Bite
Chocolate Hazelnut Baklava
Located in Cambridge since 2008, Chef Ana Sortun’s success at Oleana allowing she and Executive Pastry Chef Maura Kilpatrick plenty of room for “outside of the box” thinking in their second venture, it is almost immediately upon entry that Sofra Bakery & Café transports guests to a different place; one perfumed by Herbs and floral aromas like that of a Spice market but with chairs and Coffee.
Dreamed up while traveling in the Middle East and best defined as “Picnic,” an appropriate term considering the Salads and Soups sold alongside a market of imported goods and tempting Pastries, diners visiting the repurposed building at 1 Belmont Street progress left to right before doubling back, queues almost invariably present but moving quickly.
A recipient of multiple James Beard Foundation nominations but not yet a winner, though this has done nothing to stem the creativity on display in-store or available by way of the duo’s Soframiz Cookbook, those looking savory are bound to be tempted by Meze and Flatbreads while those in want of sweeter things will find over two-dozen daily options ranging $1.25 to $4.50.
Taking on the traditional flavors of Turkey, Greece and Lebanon with slight tweaks, an item titled Biberli featuring Peppers and Tomatoes atop Bread veiled in Haloumi Cheese but one example, it was with this still lingering on the lips that attention turned to a Pistachio “Poptart,” the texture actually closer to that of Toaster Strudel considering the layers and thick Frosting that plays well off ground Nut Filling.
Unfortunately only offering the famous Donuts and Pecan Praline Croissant on weekends, though it seems hard to believe any of them are better than a beautifully laminated Morning Bun that pulls apart like Monkey Bread with a fragrance reminiscent of Florida’s Orange groves, diners should also pay close attention to Danishes including one topped with Cream Cheese, Cardamom-Sugar and roasted Chestnuts.
Not in love with Sofra’s Bostock, the application of Fruit beneath Frangipane creating a dampness that feels like chewing on a sponge might, it is with Dark Chocolate that Baklava is transitioned from sweet to rich without compromising the mouthfeel, though if forced to choose Sofra’s best “Bite” that title would belong to Cashews suspended in thick Caramel atop a savory Sesame Seed base.
www.sofrabakery.com
