D’Angelo’s Bakery founder Dietmar Ellbacher is as committed to producing honest bread from scratch as was his father, a Bavarian baker who produced 300-pound batches of dough by hand. “We do everything as it was done five hundred years ago…except for the electric mixers and the gas-fired ovens,” say Ellbacher, who takes pride in the difference labor-intensity makes – in everything. “We roast the granola. We roast our own peppers. We make our own jams. We use no dough conditioners of any kind,” he says. “Our bread doesn’t try to fool you.” His specialty is dark European-style breads made from sourdough starter, which, he notes, “have a totally different flavor profile than your common baguette or ciabatta.” The handmade loaves feature prominently in the enticing menu of breakfast and lunch dishes, which keep locals coming back. Whatever you order, don’t miss one of the great simple pleasures: a thick slice of D’Angelo toast topped with their homemade preserves. Sublime!