Union Loafers Café and Bread Bakery

This bakery makes pizza crust with the delicacy and char of a Neapolitan pie at a New York pie's size and texture. Six varieties run from pepperoni to the Foxglove with cheese and mushrooms. Add the side of marinara, smeared on the crust and topped with soffrito and Grana Padano.

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Most breads at this Botanical Heights bakery are naturally fermented, giving the loaves tang and irregular pockets. Head baker Ted Wilson selects flour for each style, including unbleached, roller-milled hard red wheat from Kansas for a light loaf. The butter is made in house; order it with a naturally leavened loaf.

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