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Berkshire Mountain Bakery

4.1 (110 reviews)
InexpensivePizza, Bakeries, Vegan
Closed • 10:00 am - 7:00 pm
Updated 3 weeks ago

Berkshire Mountain Bakery Photos

BERKSHIRE MOUNTAIN BAKERY ATMOSPHERE

What's the vibe?
Casual
Quiet
Good for groups
Good for kids

Recommended Reviews - Berkshire Mountain Bakery

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Reviews With Photos

Cindy G.

Local resident recommended this bakery and I am so glad that he did. High-quality food, including the lemon pistachio biscotti. The small pizza was delicious with plenty of toppings and a very flavorful crust as well. Salad was fresh with dressing on the side. They have a variety of cheeses to choose from goat milk brie. The French baguette was a great addition to eat with the cheese.

a loaf of bread wrapped in plastic
Lisa F.

What a great stop on our drive! The bread here is incredible. We got the "Bread and Chocolate" and it is stuffed with Callebaut -- what an amazing treat to have such a high quality ingredient! People kept a steady flow in this tiny pickup place, most getting the take and bake pizza.... now we gotta get that next time!

Best Portbello Sandwich in the Berkshires. Plus quiche that is out of this world.
David B.

I am a falafel snob and I admit it. I travel all over the East coast looking for the perfect falafel. Berkshire mt bakery is so close to perfection. Thank you for all you do. Falafels,quiche, best granola for miles. It's all Good!!!

"Richard's" Pie.  I now make my own version of this at home whenever I can.
Prateek S.

This little bakery and café is an offshoot of the original Berkshire Mountain Bakery in Housatonic, located just over 18 miles south of Pittsfield. Like the original bakery, the café is owned by Richard Bourdon. Richard is a Québécoise former French horn player who decided he wanted to work in food production. He reached out to farmers and bakers, vowing to go with whoever replied first. The baker replied first and this became Richard's future. He trained with old-world professionals in Europe but was convinced to come to the United States by a couple of friends after they told him how badly real bread was needed stateside. He agreed, set up an old mill nestled in the cleavage of the Berkshire mountains, and became one of the founding fathers of sourdough baking in the United States. Based on similarities in appearance and importance, I'd say he's the George Washington of real bread in America. He's been featured in a Netflix documentary and in the Boston Globe. He'd have more branches if he wasn't so faithful to the old-school neighborhood-boulangerie concept that allows him to keep the quality of the bread and pizza crusts as high as possible. The board pushed him to expand further and he refused. Respect. The second I woke up in the hotel in downtown Pittsfield, I put clothes on and headed to the café. I had preordered a pie called "Richard's". I guessed from this that it was a pie Richard either invented or loved or both. The pie had on it fresh mozzarella, marinara, sliced sweet sausage, kalamata olives, chèvre (a goat cheese), and sun-dried tomatoes. This ended up being such a fresh, well-balanced team of toppings that they actually overshadowed the crust. - The mozz was delicate and milky, which was the perfect canvas. - The marinara was tangy but not in-your-face, which helped it become sort of an enhanced canvas. - The sausage with its pleasing meaty bite and mild, sweet flavor was one of the stars of the show but it couldn't have worked alone because . . . - . . . the kalamata olives were there to provide the zestiness to draw the relatively introverted sausage's flavor out of its shell and onto the dance floor. - The sundried tomatoes were like an encapsulation of everything else that I have described so far in that they combined sweet, salty, and tangy all in one bite. Naughty AND nice. This means that along with the straightforward fresh flavors above, you get these little blasts of complexity throughout. - And finally, the chèvre. This is the kind of touch only a Francophone genius can think of adding. I make a lot of homemade pizza crusts and I would have considered the pizza complete with just sausage and olives. What the chèvre does is add little spritzes of both richness and intensity. Goat cheese is overpowering in large quantities. But it is sublime in pea-sized amounts evenly distributed. It rounds out this pizza perfectly. Sorry Richard, but the crust was just okay. I know sourdough crusts tend to be on the chewy side but this crust was way too chewy. I'm sure it was a crust that they had prepared in bulk and then pulled out of the freezer. They pre-bake up to a thousand crusts every weekend for the upcoming week. These crusts are delivered for people to top at home or they are finished off in the oven with toppings for takeout orders. I like the caramelization but the corresponding crunch wasn't there. I can't deny that there was a complex flavor though. Even if you're using a sourdough starter made from all-purpose flour, the diversity of microflora in the starter will ensure a more complex flavor than if you were to just use commercial yeast. That's just a fact of biology. Nevertheless, I think you can get more flavor out of a crust like that. Even if you make it in bulk, there has to be a way to get around this. Don't get me wrong; I loved the rustic nature of it and it complemented those gourmet ingredients very well. But I may have been setting myself up for disappointment because I worship Richard's work. I make a mean sourdough loaf and I'm poised to sell my own in the near future, mainly because of the principles I learned from him even though he doesn't know who the fuck I am. So ignore this fanboy and try at least two pies when you go to Pittsfield. Get the Classic and the "Richard's." Richard's emphasis on the highest quality ingredients translates to a depth of flavor you notice immediately and, counterintuitively, a lightness afterwards you don't usually experience after pizza. I myself will be back. I will order this pie again. I will order another pie with it. I will eat until the wife gets alarmed and starts googling "what to do if my soulmate has a heart attack."

Potato garlic bread.
EL P.

Their bread is 5-star. But I'm giving this review especially because of the young employee who shouted at some old guy who didn't have a mask and wanted to lift his leather jacket above his face as a mask: "Get out of the bakery and don't let me have to say it again!" She is my new hero (and sorry you have to deal with customers like him!).

Classic Pizza, Di Parma Pizza
Kay Kay Z.

Overall: pretty good pizza with high quality mozzarella and sourdough bread. Quick service - ordered and then waited ~15 minutes outside. Parking: lots of parking, in a plaza with other businesses COVID Prevention: masks required, 5 person limit in store, and social distancing while waiting outside Food: the crust was crunchy and tasty but missing that sourdough taste (will have to try their famous bread soon to see if that's intended). The Classic Pizza with mushrooms, onion and pepperoni was definitely our favorite. The Di Parma had interesting flavors but not enough saltiness to match the sweet, and the prosciutto was barely noticeable. Service: quick and they handed us our pizza outside where we waited

Eggplant and caramelized onion
Gabriel F.

Another trip through Western Mass means another stop here. This time I had a pizza with eggplant and caramelized onion. It was DELICIOUS! This is top 3 best pizza I've ever had. I had a perfect canale while I waited and took home two frozen pizzas for later (a honey bbq and a garlic three cheese).

Pesto chicken pizza
Emily H.

Berkshire Mountain Bakery has the most amazing sourdough I've ever eaten. It might even be one of the best foods I've ever eaten. I love bread lol and while living in San Fran and NYC always ran around trying the 'best' bakeries, Berkshire beats them all. A slice of it toasted improves my whole day. I enjoy the pizzas as well, there's a lot of good pizza in Pittsfield and they still do a decent job of standing out. I do not recommend the pastries or desserts though, they're unremarkable and a little expensive. I think they're trying to too much. Also, the counter staff are always a bit impatient.

Seat down area view from my table

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4 months ago

Always enjoy going to their place in Pittsfield. They're the one in Ho satanic... The food is always excellent and service is great.

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2 months ago

The sourdough bread here is the real deal, with the perfect crumb and just a little tang. Excellent cookies as well.

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2 years ago

Umami sandwiches & head over heels in love with the fruit galette's. Sour dough bread is worth driving to.

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4 years ago

We love their made to order Take And Bake pizza. It's delicious and easy when you just want to grab something easy and fresh.

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Ask the Community - Berkshire Mountain Bakery

La Fogata - Beef Empanadas

La Fogata

4.6(144 reviews)
0.9 mi
•$$

You know that feeling when you're absolutely starving in a town you've never been to and have no…read moreidea where to find a good meal? That was me--LOL. I was just driving around when I spotted La Fogata on the corner. A Colombian restaurant? Yes, please--I was seriously hungry. I think my eyes did the ordering because I definitely got too much food, haha. Sebastian, my waiter, was incredible--super friendly and attentive. And the food? Absolutely fantastic. It hit the spot perfectly. I was so full I wasn't sure I'd make it back to my hotel. Totally useless and ready for a nap. The staff was amazing, and the food was so good that I came back the very next day for dinner. Highly recommend this place!

La Fogata served scrumptious, hearty Colombia food with generous portions at a somewhat elevated…read moreprice. The restaurant had some lovely paintings, traditional bags, flowers, and other decorations. We were excited to try some traditional Colombian food, and appreciated the diversity of the menu. We ordered the bandeja tipica and the arroz con Camaro was, which was more than enough for two adults and two toddlers. My favorite was the arroz con camarones, as the yellow rice was wonderfully spiced and flavorful. The shrimp were delicious, and the tostones in both dishes also scrumptious and not too dry. The bandeja tipica's steak was cooked just right, that is to say not overcooked and still tender. The pork belly was too fatty for our taste, but it had a crispy texture and was well-seasoned. For their amount of meat and overall portion, the prices were fair to slightly high. The service was pretty good. We enjoyed our experience, but probably wouldn't go out of our way if we were in the area again.

Photos
La Fogata - Front window seat

Front window seat

La Fogata - Salad with French Dressing

Salad with French Dressing

La Fogata - Churrasco Medium Rare

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Churrasco Medium Rare

Avocado Cafe Lee - Enchiladas  verdes

Avocado Cafe Lee

4.5(78 reviews)
9.5 mi

My wife and I usually eat at a different restaurant when we visit Lee but decided to take a chance…read moreon this one. It is a small restaurant with a kind of local atmosphere. As soon as we entered we were greeted by a wonderful aroma - as well as by a super friendly young woman named Louisa. The restaurant was not busy - only one other couple- and Louisa said we could sit anywhere. She gave us menus and after a few minutes took our drink order. After bringing the drinks she took our food order. I got a grilled chicken burrito and my wife ordered a veggie burrito- with added mole (a chocolatey sauce). Our food arrived timely and smelled absolutely wonderful. The burritos were packed with filling and were quite scrumptious! The grilled chicken in mine was spiced rather uniquely and was absolutely terrific. My wife's burrito had a great variety of veggies and my wife loved it. We highly recommend this eatery and know you will not be disappointed if you give it a try. It is located down a side street and easy to miss but it is definitely worth your effort to locate it.

Had lunch here after some shopping at the Lee Outlet shops. The place itself is small, clean, and I…read morehave to say that I really enjoyed the Mexican style pottery that the food came in. I think what I can't get over is the prices of the food and how it was just ok. Not bad, but not excellent. Some stuff I get if it's a little on the pricey side. If you're serving up a homemade mole that took hours to make I get it, but some other stuff, like the carnitas taquitos (they had another name I can't remember) 18 bucks for 5 of em with rice and beans, yikes! I think the plus side though is that they tasted very fresh, these beans didn't come out of a can so I appreciated that. We ordered aguas frescas and they were not authentic. It was pretty much a concentrated syrup that you add water to. There was some stuff on the menu where I couldn't believe the price point, 13 bucks for some chips with guac, why? Service was ok, it just seemed like the waiter's mind was elsewhere. Again, not bad, but not amazing, expect it to be a pricey bill.

Photos
Avocado Cafe Lee - Concrete

Concrete

Avocado Cafe Lee - Dip

Dip

Avocado Cafe Lee - Sed

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Sed

Berkshire Mountain Bakery - pizza - Updated October 2026

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