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    Chelsea Street Bakery

    3.1 (8 reviews)
    ModerateBakeries
    Closed • 5:00 am - 10:30 AM

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    2 years ago

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    14 years ago

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    12 years ago

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    8 years ago

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    8 years ago

    This place is GREAT -- the owner is very helpful in selecting items. I got the sweet bread and it made wonderful french toast.

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    10 years ago

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    9 years ago

    Pao de queijo is my life. I had never had it until a few months ago when my girlfriend showed me this place. my life is forever changed.

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    Luberto's Pastry Shop - Blueberry Muffin

    Luberto's Pastry Shop

    3.4(220 reviews)
    1.8 mi
    •$$

    Glitzy shop on Broadway with shiny neon lights and mirrors that resemble a 1970s mall food court…read more Lengthy showcases of pastries of different types and ethnicities, from Italian to Jewish to Latin to pure Americana. Tiny tables-- a dozen or more for your dining pleasure, and they even have table service. Tiny toilet upstairs for your convenience. -- Blueberry Muffin: Nice dome with a well extended overhang, though on one side for lopsided amusement. Blueberries tiny but densely distributed. Everything very soft and spongey, even the dome. Flavor very sugary. Decent muffin. I've had far better. I've had far worse. -- Half Moon / Black and White Cookie: There's a lot of misunderstanding regarding this item-- which is really items (plural). A black & white cookie is more of a New York thing, with a firm cookie base and a thin, hard-shell glaze on top. A half moon I believe is a Boston thing, with a cakey bottom and a thick, soft frosting on top. What's served here is closer to half moon, although I found the base very dry and the frosting too thin. Definitely a frosting though. Not much flavor from the chocolate. Lemony notes from either the white half or the base. Much like the muffin, not the best. Not the worst, either, but a lot closer to worst than best. I liked the atmosphere, the iced coffee, the vibe, and the cheerfulness of the ladies behind the counter.

    I went in here randomly because I needed a last minute cake. Parking is limited out front but there…read moreis 3 15min spots right out front, the rest is meter parking. The pastries all looked great. I bought a vanilla cake and it was DELICIOUS!

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    Luberto's Pastry Shop - Fresh breads. Our stick was delightful.

    Fresh breads. Our stick was delightful.

    Luberto's Pastry Shop
    Luberto's Pastry Shop - Blueberry Muffin

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    Blueberry Muffin

    Elm St Bakery

    Elm St Bakery

    3.6(121 reviews)
    0.8 mi
    •$

    I have been visiting Elm St Bakery since the early 1980's as a child. All of our family celebration…read morecakes came from here. We love all of their items!! It is a clean and friendly ambience with so much color in the baked goods. Fast service and smiles. This bakery is always a definite stop whenever we go home to visit.

    Been coming here for at least 30 years and the quality has gone done as the prices rise. Now as…read moreanyone knows when bread keeps having giant holes in it is not being handled properly by the baker before hand. 4 Why does my bread keep doing this? : r/Breadit To prevent large, unwanted air holes (or tunnels) in bread, bakers focus on proper fermentation, firm shaping, and degassing the dough. Key techniques include avoiding under-proofing, degassing the dough thoroughly after the first rise, using adequate gluten development, and creating tension during shaping to ensure a tight crumb. Key Techniques to Prevent Large Holes: Proper Fermentation (Avoid Under-proofing): Large, single cavities are often caused by under-proofed dough, which allows gases to expand unevenly during baking. Ensure the dough is fully proofed. Degassing and "Knocking Back": Gently but thoroughly deflate the dough after its first rise (bulk fermentation) to pop large gas bubbles, preventing them from becoming huge pockets. Firm Shaping & Surface Tension: When shaping loaves, make sure to fold and roll the dough tightly to eliminate gaps. Pop any visible surface air bubbles with a toothpick before the final proof. Proper Scoring: Score the loaf deeply enough. If the crust forms too fast and gas cannot escape, it can lead to "flying roof" or tunnels. Avoid Excessive Dusting Flour: Too much extra flour during folding can create, rather than prevent, big holes in the crumb. Check Dough Handling: Perform 3-4 gentle "coil folds" during bulk fermentation, rather than over-working it, to strengthen the structure

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    Elm St Bakery
    Elm St Bakery
    Elm St Bakery

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    Chelsea Street Bakery - bakeries - Updated October 2026

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