Consider this the city’s rebellion against all things Paleo and gluten-free: With new bakeries on the horizon and from-scratch treats increasingly in play at local restaurants, the breakfast-pastry scene in Boston has just entered its golden age. Here, we break it all down, one butter-loaded croissant layer at a time.
Top-name Boston chefs are experimenting with marijuana as a key ingredient. As Massachusetts grapples with legalization, Jolyon Helterman embarks on a chase through a secretive, drug-fueled dining subculture. Is this the next great foodie frontier—or is it merely a pipe dream?