Making Dough | Food News | Seven Days | Vermont's Independent Voice
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Making Dough 

Side Dishes: Burlington bakery expands

Panadero Bakery has long been a Burlington favorite. New owners Ryan and Jessica Bunce hope they’ll be able to make the Old North End business, known for its fruit tarts that always seem to sell out at the Burlington Farmers Market, even more successful.

This weekend, from November 12 to 14, the Bunces will host a grand reopening at which they’ll introduce what Jessica Bunce calls “plenty of new goodies” to customers. Longtime fans needn’t worry — Bunce promises, “We’re not going to get rid of any of the old favorites.”

In the two weeks since the couple took ownership from David Cannizzaro and Lindsay Klepper, they’ve already made some strides. Pizza has joined savory croissants among the lunch options, though Bunce describes the cheeseless slices’ dough as textured more like bread than traditional pizza. Savory tarts will debut this week in flavors including caramelized onion and spinach. In the coming year, Bunce says, Panadero will add a full lunch menu. To make the small bakery more of a mealtime destination, the Bunces are adding seating and Wi-Fi.

For those who don’t have time to make it up North Winooski, Panadero products are now available at Healthy Living. The market’s bakery has begun carrying breads such as seven grain and cinnamon-raisin swirl, as well as biscotti and Panadero’s famous fruit tarts.

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About The Author

Alice Levitt

Alice Levitt

Bio:
AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.

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