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Sofra Bakery and Cafe
Chef Ana Sortun plays with textures and fragrances-—the crunch of phyllo against smooth cream, sweet-tart pomegranate molasses in a green olive and walnut salad, lemony za'atar in an otherwise plain-Jane zucchini and rice soup. The contrasts are seductive. But proceed with caution: Having food from Sofra around the house—as you will, because it's geared toward takeout—can drive you mad with desire. The bakery has carried over Oleana's eastern Mediterranean ingredients and techniques to Sofra's soups, sandwiches, meze (the regional version of tapas), and pastries from pastry chef and co-owner Maura Kilpatrick. Best of all is lamb shawarma and chocolate-hazelnut baklava.
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Best of Boston 2009 Bakery, Sweets
Trailing orange blossom syrup and rose petal sugar, Ana Sortun's year-old bakery-café comes on like a Salome of sweets,...