From Yankee Magazine:
The seven-grain loaf is studded with bits of organic dates that lend it moisture and a hint of sweetness, perfectly balancing the tang of the sourdough base. You may find yourself consuming half a loaf in one sitting—it’s that good.
Behind this onetime warehouse, whose street-side entrance looks like that of any typical bakery, is a footbridge and a wooden deck with tables and long benches where you can listen to the bubbling brook while chowing down on sandwiches with combinations such as cheddar and apple, curried chicken salad, and sweet pea guacamole with fresh mozzarella, or pastries and snacks. Continue Reading
From the Boston Globe: Bakery’s new item: 16 tons of oven
April 21, 2010, WEST CONCORD What weighs 16 tons, is made in France, and turns out 320 loaves an hour? It’s an oven, of course. But the Fringand Olympic is not just any oven. This brick-and-copper-faced beauty is the brand-new workhorse at Nashoba Brook Bakery, a retail and wholesale operation that produces 4,000 loaves daily. The oven doubles the bakery’s bread-making capacity, and, according to Stuart Witt, a co-owner and baker, it arrived not a moment too soon. Continue Reading
November 12, 2009 Check out Nashoba Brook Bakery as featured on WCVB’s Chronicle program.
YES! BEST OF BOSTON – Boston Magazine, August 2006
bostonmagazine.com –“Best Bread”
From Boston Magazine, August 2006, page 174:
"Bakers here understand that great bread rises from all-natural ingrdients. The seven-grain loaf is moist, earthy, and studded with dates, and the baguettes are so light and sweet, it's almost a shame to top them with anyting."
What time do you get up in the morning? Stuart Witt, baker and co-owner: I leave the house at 5 a.m. We have slow-acting yeasts, and we try to finish the bread by 11 p.m. fro the next morning. What was your worst baking disaster? One time I got locked in the proofer, a 100-degree room where the bread rises. The handle was missing, and the big metal-framed door shut behind me. I tried to kick out the door, but there was no way I could break out. I thought I was going to die. When was the last time you ate a slice of Wonder Bread?
Honestly, I cant remember. Can a man live on bread alone? People say that our bread is so good that you don't need any butter. They'll sit down and eat an entire olive loaf. But, no. I wouldn't live on bread alone.
..and the picture? That's not Stu. That's John. The other guy.
Greater Boston Chamber of Commerce – Semi-finalist October 2003
“Luckily, there’s a handy solution that will satisfy even the most chocolate-obsessed: the chocolate-pistachio biscotti and kitchen-sink cookies at Nashoba Brook Bakery.”
“Nashoba Brook Bakery is personable and warm, and it fits right in on this food-obsessed part of Columbus Avenue. The first-floor storefront is all classic city row house, with a long room, views of a courtyard in back, and high ceilings. But the country-casual vibe keeps people coming back.“
Boston Globe – hit of the week, April 2001
Improper Bostonian – Best Neighborhood Lunch Spot 2001, 2002
“A sandwich is only as good as the bread that holds it together, and this mini-chain (the other location is in Concord) takes the prize for bread that's a perfect canvas for inch-thick masterpieces...”
