One of my favorite things about my neighborhood is the Metropolitan Bakery. They bake the most glorious breads and pastries (I’m a fool for their millet muffins and fennel soft pretzels), have a refrigerator case stocked with free range eggs, local dairy products, and produce, and serve as a pick-up location for a number of area CSA shares. I’m in there at least once a week (if not more).
In 2003 after ten years in business, they published a really nice cookbook that featured a number of their greatest hits from the bakery, including those millet muffins (I wrote about them back in the first year of this site). Amazon has a number of used copies, or you can get a shiny new one directly from Metropolitan.
Recently, Metropolitan opened up a cafe next door to their Rittenhouse bakery that serves an array of sandwiches, soups, salads, coffee drinks, and desserts. In concert with that opening, they’ve put out a new collection of recipes. Called Metropolitan Bakery 20 For 20 (that means 20 new recipes for their 20th anniversary), it features recipes from the new cafe as well as a handful from the bakery.
The book has the feel of a high end quarterly magazine and is gorgeously photographed and designed. The recipe selection is eclectic and features such things as fermented dill pickles, bay leaf panna cotta with candied kumquats, homemade cream cheese, and pink peppercorn shortbread. Oh, and if you do get your hands on a copy of this book, don’t miss the salted chocolate cherry cookies in the very back. They are one of my very favorite things.