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    Berkshire Mountain Bakery

    4.1 (107 reviews)
    InexpensivePizza, Bakeries, Vegan
    Closed 10:00 am - 7:00 pm

    Berkshire Mountain Bakery Photos

    BERKSHIRE MOUNTAIN BAKERY ATMOSPHERE

    What's the vibe?
    Casual
    Quiet
    Good for groups
    Good for kids

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    Recommended Reviews - Berkshire Mountain Bakery

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    Best Portbello Sandwich in the Berkshires. Plus quiche that is out of this world.
    David B.

    I am a falafel snob and I admit it. I travel all over the East coast looking for the perfect falafel. Berkshire mt bakery is so close to perfection. Thank you for all you do. Falafels,quiche, best granola for miles. It's all Good!!!

    a loaf of bread wrapped in plastic
    Lisa F.

    What a great stop on our drive! The bread here is incredible. We got the "Bread and Chocolate" and it is stuffed with Callebaut -- what an amazing treat to have such a high quality ingredient! People kept a steady flow in this tiny pickup place, most getting the take and bake pizza.... now we gotta get that next time!

    "Richard's" Pie.  I now make my own version of this at home whenever I can.
    Prateek S.

    This little bakery and café is an offshoot of the original Berkshire Mountain Bakery in Housatonic, located just over 18 miles south of Pittsfield. Like the original bakery, the café is owned by Richard Bourdon. Richard is a Québécoise former French horn player who decided he wanted to work in food production. He reached out to farmers and bakers, vowing to go with whoever replied first. The baker replied first and this became Richard's future. He trained with old-world professionals in Europe but was convinced to come to the United States by a couple of friends after they told him how badly real bread was needed stateside. He agreed, set up an old mill nestled in the cleavage of the Berkshire mountains, and became one of the founding fathers of sourdough baking in the United States. Based on similarities in appearance and importance, I'd say he's the George Washington of real bread in America. He's been featured in a Netflix documentary and in the Boston Globe. He'd have more branches if he wasn't so faithful to the old-school neighborhood-boulangerie concept that allows him to keep the quality of the bread and pizza crusts as high as possible. The board pushed him to expand further and he refused. Respect. The second I woke up in the hotel in downtown Pittsfield, I put clothes on and headed to the café. I had preordered a pie called "Richard's". I guessed from this that it was a pie Richard either invented or loved or both. The pie had on it fresh mozzarella, marinara, sliced sweet sausage, kalamata olives, chèvre (a goat cheese), and sun-dried tomatoes. This ended up being such a fresh, well-balanced team of toppings that they actually overshadowed the crust. - The mozz was delicate and milky, which was the perfect canvas. - The marinara was tangy but not in-your-face, which helped it become sort of an enhanced canvas. - The sausage with its pleasing meaty bite and mild, sweet flavor was one of the stars of the show but it couldn't have worked alone because . . . - . . . the kalamata olives were there to provide the zestiness to draw the relatively introverted sausage's flavor out of its shell and onto the dance floor. - The sundried tomatoes were like an encapsulation of everything else that I have described so far in that they combined sweet, salty, and tangy all in one bite. Naughty AND nice. This means that along with the straightforward fresh flavors above, you get these little blasts of complexity throughout. - And finally, the chèvre. This is the kind of touch only a Francophone genius can think of adding. I make a lot of homemade pizza crusts and I would have considered the pizza complete with just sausage and olives. What the chèvre does is add little spritzes of both richness and intensity. Goat cheese is overpowering in large quantities. But it is sublime in pea-sized amounts evenly distributed. It rounds out this pizza perfectly. Sorry Richard, but the crust was just okay. I know sourdough crusts tend to be on the chewy side but this crust was way too chewy. I'm sure it was a crust that they had prepared in bulk and then pulled out of the freezer. They pre-bake up to a thousand crusts every weekend for the upcoming week. These crusts are delivered for people to top at home or they are finished off in the oven with toppings for takeout orders. I like the caramelization but the corresponding crunch wasn't there. I can't deny that there was a complex flavor though. Even if you're using a sourdough starter made from all-purpose flour, the diversity of microflora in the starter will ensure a more complex flavor than if you were to just use commercial yeast. That's just a fact of biology. Nevertheless, I think you can get more flavor out of a crust like that. Even if you make it in bulk, there has to be a way to get around this. Don't get me wrong; I loved the rustic nature of it and it complemented those gourmet ingredients very well. But I may have been setting myself up for disappointment because I worship Richard's work. I make a mean sourdough loaf and I'm poised to sell my own in the near future, mainly because of the principles I learned from him even though he doesn't know who the fuck I am. So ignore this fanboy and try at least two pies when you go to Pittsfield. Get the Classic and the "Richard's." Richard's emphasis on the highest quality ingredients translates to a depth of flavor you notice immediately and, counterintuitively, a lightness afterwards you don't usually experience after pizza. I myself will be back. I will order this pie again. I will order another pie with it. I will eat until the wife gets alarmed and starts googling "what to do if my soulmate has a heart attack."

    Eggplant and caramelized onion
    Gabriel F.

    Another trip through Western Mass means another stop here. This time I had a pizza with eggplant and caramelized onion. It was DELICIOUS! This is top 3 best pizza I've ever had. I had a perfect canale while I waited and took home two frozen pizzas for later (a honey bbq and a garlic three cheese).

    Potato garlic bread.
    EL P.

    Their bread is 5-star. But I'm giving this review especially because of the young employee who shouted at some old guy who didn't have a mask and wanted to lift his leather jacket above his face as a mask: "Get out of the bakery and don't let me have to say it again!" She is my new hero (and sorry you have to deal with customers like him!).

    Classic Pizza, Di Parma Pizza
    Kay Kay Z.

    Overall: pretty good pizza with high quality mozzarella and sourdough bread. Quick service - ordered and then waited ~15 minutes outside. Parking: lots of parking, in a plaza with other businesses COVID Prevention: masks required, 5 person limit in store, and social distancing while waiting outside Food: the crust was crunchy and tasty but missing that sourdough taste (will have to try their famous bread soon to see if that's intended). The Classic Pizza with mushrooms, onion and pepperoni was definitely our favorite. The Di Parma had interesting flavors but not enough saltiness to match the sweet, and the prosciutto was barely noticeable. Service: quick and they handed us our pizza outside where we waited

    Pesto chicken pizza
    Emily H.

    Berkshire Mountain Bakery has the most amazing sourdough I've ever eaten. It might even be one of the best foods I've ever eaten. I love bread lol and while living in San Fran and NYC always ran around trying the 'best' bakeries, Berkshire beats them all. A slice of it toasted improves my whole day. I enjoy the pizzas as well, there's a lot of good pizza in Pittsfield and they still do a decent job of standing out. I do not recommend the pastries or desserts though, they're unremarkable and a little expensive. I think they're trying to too much. Also, the counter staff are always a bit impatient.

    Seat down area view from my table

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    1 year ago

    Umami sandwiches & head over heels in love with the fruit galette's. Sour dough bread is worth driving to.

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    3 years ago

    We love their made to order Take And Bake pizza. It's delicious and easy when you just want to grab something easy and fresh.

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    District Kitchen & Bar

    District Kitchen & Bar

    4.2
    (342 reviews)
    0.9 mi
    $$

    A fabulous hidden gem in the Pittsfield area. From the moment we walked in, the staff were more…read morethan friendly and accommodating, and the atmosphere was a 10/10 - Calm, sophisticated, moody, and modern. The food also exceeded our expectations. The fried brussels sprouts and salmon were both superb and perfectly cooked. The wine selection was large, with both tried-and-true options like Pinot Grigio and less common wines. Overall, a great meal and we will be returning!

    I wish I could give a better score, because I thought the service and ambience were both excellent…read more Sadly, the food left me wanting. It was all edible, but there were problems with every single thing we ordered. We started with the marinated mushroom & sausage flatbread: one of the better items and fairly tasty with a tomato sauce base, could have used a tart element like a balsamic drizzle to wake it up a bit. My husband got the Korean bbq burger, which at $27 was honestly a bit insane and doubly so when it wasn't good. There's not a single thing that was wrong, the whole conception is an epic fail. A beef burger should not have an intense taste of soy. Sorry, harsh but true. The exorbitant price is insult to injury. The ham and cheese croquettes should never have been offered with the cinnamon sugar dusting. Another bizarre pairing that makes no sense in your mouth and adds nothing. The dijonnaise was good if a bit mild... amp up the savory flavor and put more ham in the mix with a touch more salt please. Finally, the Public Salad was a good base but needs a bit of a vinegar component to make it sing. I'd recommend red wine vinegar, just a small splash in the dressing. Overall enjoyed it and the chicken was adequately moist. Thank you for having us.

    Photos
    Empress cocktail
    Empress cocktail
    Brie Burger with Truffle fries
    Brie Burger with Truffle fries
    Public Salad with grilled salmon

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    Public Salad with grilled salmon
    The Spot

    The Spot

    4.9
    (22 reviews)
    1.0 mi

    The Spot is a nice neighborhood smoothie and bowl bar in a more industrial part of Pittsfield. In…read moreaddition to having a solid berry açaí base, our favorite part of the seed bowl was their bear butter (you can ask for this instead of straight up almond butter, free of charge). This enhanced almond butter is so complex, with layers of sweet and salty flavor and lots of superfoods. It was so delicious I immediately popped back in to buy a jar! The service was friendly and welcoming. There is a small lot on the side of the building and several parking lots on the street out front. I'd gladly come again to try other items or buy more jars of their amazing butter!

    Got a smoothie on the way up for an outdoor activity & found this was the only juice smoothie in…read morethe area, so0o glad to have found such a hip healthy place! The smoothie I got the other day caught my eye on the menu since it had adaptogenic ingredients like ashwaganda, reishi & lions mane! It was made with oat milk (which I laaave now), vanilla protein, cocoa, turmeric & banana. So0o creamy, light & filling. I noticed this thing called Bear Butter was also being featured in many of their menu items, they even sell it in jars if you really love it. Only my way back down today, I was lucky to try a berry based bowl called Vonn which has the Bear Butter, double granola (gluten free avail), cocoa nibs, bee pollen & pumpkin seeds. Wow the butter is so0o tasty, it's got more flavor than just plain almond butter. The toppings make great for color & crunchy textures, this blend is super exotic & sad that I have not seen this in Jersey. Will miss this place but deff a recommendation!

    Photos
    Front entrance
    Front entrance
    Seed Bowl
    Seed Bowl
    My empty Go To Smoothie

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    My empty Go To Smoothie

    Berkshire Mountain Bakery - pizza - Updated June 2026

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