So good and open late! Love it. Small bakery on a lovely street. Friendly staff. Good pizza,…read morecanola, bread, etc. You can't go wrong! Lines can get long but not as long as others. Def try this sweet little bakery!

Nice bakery. Around the block and gets the spillover customers who look at the long line at Mike's…read moreand say, I'll try something else. That was us. We had probably a dozen cannolis. Taste test of sorts from different bakeries. Nice bakery. Just not the best. My Italian husband says not as good as the popular place. I agree. The crowds seem to, too.

This isn't just an Italian bakery. It is an Italian bakery for the Jolly Green Giant. The sheer…read moreSIZE of the pastries and treats here will make your eyes bulge. No exaggeration, the eclaires and bismarcks were double wide and at least 10" long. Three people could split an eclaire, oh my gosh. We bought an assortment of cookies, pastries, bread, and pizza. Everything was fresh and excellent. We took our pastries a few minutes away to the seashore and indulged in the comfort of our car for fear thise famous Revere seagulls (which are also giant) would swoop down and steal our sweets. A well-run, quality shop with ample selection for your sweet or savory craving. A local landmark for good reason, and worth the drive from anywhere in the region.

Glitzy shop on Broadway with shiny neon lights and mirrors that resemble a 1970s mall food court…read more Lengthy showcases of pastries of different types and ethnicities, from Italian to Jewish to Latin to pure Americana. Tiny tables-- a dozen or more for your dining pleasure, and they even have table service. Tiny toilet upstairs for your convenience. -- Blueberry Muffin: Nice dome with a well extended overhang, though on one side for lopsided amusement. Blueberries tiny but densely distributed. Everything very soft and spongey, even the dome. Flavor very sugary. Decent muffin. I've had far better. I've had far worse. -- Half Moon / Black and White Cookie: There's a lot of misunderstanding regarding this item-- which is really items (plural). A black & white cookie is more of a New York thing, with a firm cookie base and a thin, hard-shell glaze on top. A half moon I believe is a Boston thing, with a cakey bottom and a thick, soft frosting on top. What's served here is closer to half moon, although I found the base very dry and the frosting too thin. Definitely a frosting though. Not much flavor from the chocolate. Lemony notes from either the white half or the base. Much like the muffin, not the best. Not the worst, either, but a lot closer to worst than best. I liked the atmosphere, the iced coffee, the vibe, and the cheerfulness of the ladies behind the counter.

I have been coming here for decades! Amazing every time! I…read morehave, personally, tasted every flavor of bagel......not a bad one to be had! The pizza bagels and hot dog bagels sell out quickly, so it's always a treat to see a nice tray, or trays, of them! They are amazing! The hard outer crust of the bagel is complimentary to the chewiness of the interior of each bagel. The service is quick but caring and patient. The atmosphere is clean and all business. Cream cheese (regular or flavored) and lox are also available for purchase.

With many recommendations, I finally made it to this local gem in chelsea!…read more Great neighborhoody interior with a lot of tasty options on the menu. I had a pizza bagel and got a garlic and an onion bagel. All were extremely tasty and well made. This place lives up to the hype. I hope to be back son for the bagel dog!

We have been there at least a dozen times. Everything is beyond! Food service and vibe! Just had…read morean Opera Cake for my 70th Birthday. France's Tiramisu. Felt like I was back in Europe. Breads, savory pastries, cookies, French pastries all worthy of a high end pastisserie! Samosas are yummy. A true hidden gem! Can't wait to try more.

I had to wait almost 50 minutes for one small item. I never received my food. Had to leave without…read moremy food and without the refund. The cashiers are so inept. I had to return to get my refund later in the day as they simply did not know how to refund from the till. The service here is completely dysfunctional

I have been visiting Elm St Bakery since the early 1980's as a child. All of our family celebration…read morecakes came from here. We love all of their items!! It is a clean and friendly ambience with so much color in the baked goods. Fast service and smiles. This bakery is always a definite stop whenever we go home to visit.

Been coming here for at least 30 years and the quality has gone done as the prices rise. Now as…read moreanyone knows when bread keeps having giant holes in it is not being handled properly by the baker before hand. 4 Why does my bread keep doing this? : r/Breadit To prevent large, unwanted air holes (or tunnels) in bread, bakers focus on proper fermentation, firm shaping, and degassing the dough. Key techniques include avoiding under-proofing, degassing the dough thoroughly after the first rise, using adequate gluten development, and creating tension during shaping to ensure a tight crumb. Key Techniques to Prevent Large Holes: Proper Fermentation (Avoid Under-proofing): Large, single cavities are often caused by under-proofed dough, which allows gases to expand unevenly during baking. Ensure the dough is fully proofed. Degassing and "Knocking Back": Gently but thoroughly deflate the dough after its first rise (bulk fermentation) to pop large gas bubbles, preventing them from becoming huge pockets. Firm Shaping & Surface Tension: When shaping loaves, make sure to fold and roll the dough tightly to eliminate gaps. Pop any visible surface air bubbles with a toothpick before the final proof. Proper Scoring: Score the loaf deeply enough. If the crust forms too fast and gas cannot escape, it can lead to "flying roof" or tunnels. Avoid Excessive Dusting Flour: Too much extra flour during folding can create, rather than prevent, big holes in the crumb. Check Dough Handling: Perform 3-4 gentle "coil folds" during bulk fermentation, rather than over-working it, to strengthen the structure

Cute little neighborhood bakery. I believe it's a Salvadorian bakery. Not a lot to choose from in…read morethere looks like they do a lot of wholesaling I did have the pleasure of trying a fluffy puffy flaky pastry with pineapple inside it was extremely fluffy extremely flaky and the pineapple was great I'm not sure of the name but I'll definitely be back for a second one another day. The clerk was very polite I assume he's also the owner. The premise was clean and well kept. Give it a try great little place.

Best Salvadoran bakery out in Eastie love the quesadilla and the champurradas super nice staffread more

" Great cakes , delicious, fresh and attentive staff " This…read moreplace is golden . The staff is super attentive and helpful , from the minute they answered the phone . I was able to get my husband's birthday cake same day . Price is very reasonable for quality and taste Z. The vibe is very friendly and welcoming. I enjoyed my time with the staff picking up a birthday cake , lol. They also put some decorations and the name of my husband on the cake . Parking is difficult but manageable.

Brioche with cheese--unbelievable!!! We reheated for 10 min at 350 and it was some of the best…read morebread I've ever had. We also got some very nice ice cream.

" Salvadorian Pastry GODs"…read more This place is a Salvadorian bakery in Chelsea MA. The pastry is excellent. The juice in baggies super good and fresh . The price is great for the portion size and value. They are super warm , welcoming and super friendly. The ambience is friendly. Plenty of meter street parking . The bakeries are made fresh every morning . I hope you have an opportunity to try this Gem .

ciento que estoy comiendo en casa con el bueno sabor siempre amablea todos los días y productos…read moresiempre frescos hechos todos los días