Sofra: The Details

6 12 2008

My favourite new coffee spot and bakery/cafe is Sofra and I’ve written about it briefly, but now you can get the details.  The bakery is a great place to stop for breakfast as an alternative to a large chain.  The quality of the coffee and food and in particular the flavours are hard to come by even in a foodie cities like Cambridge and Boston.  Corby Kummer of Boston Magazine recently wrote a great article about Sofra with a side of scrumptious pictures.

I invite you to read the article and if that doesn’t tempt you then it just might be hopeless.

We had Sofra’s spreads and dips as peripheral meals for Thanksgiving and everything was tasty, new, and exclamation worthy.  There were many requests for second and questions as to ingredients and flavours.  We had a couple of the meze:  goat cheese spread, a muhammara, a parsnip puree and a cheese Börek.

If you usally have sufganiyot for Chanukah and you want to round out the treats by adding a couple of things…
If it is always Pannetone for Christmas morning…

…then I would highly recommend picking up some morning buns or other treats just to add a little spice and variety to your holiday feast.  I’m all for traditions, but I like a good Smörgåsbord too and can’t turn down trying new things.

Bon appetit.  ttyl your BFF (Boston Family Foodie)

For more info: Soframore from Boston Magazine

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