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.

This place has done waayyy downhill after their renovation…read more Vibe went from cozy and comforting to sterile and depressing. Food went downhill too. Overpriced. One star cause I had to, and another cause the food was edible. (I'm sure the food is pretty good, it looked good, but overpriced). You can tell they're competing with Casa Blancas across the street which I purposely DO NOT go to because it reminds me of a nail salon but with pastries. Now I have nowhere to go. Oh well.

I saw someone on Yelp post photos and immediately had to save this post. Tucked away in Revere,…read morethis place has all sorts of middle eastern food. From breakfast, to snacks to meals, Beyrut Espresso will not disappoint. Bonus there is ample parking available and is next to a halal grocery store. I was here around noon on a weekend and while all the baked goods were tempting, I opted to get a traditional Lebanese breakfast for $19.99. Felt slightly overpriced but I had to give it a try. It comes with Manouche, labneh, foul, veggies and pita. Instead of the orange juice I got a morrocon tea. It's definitely a plate foul of food! Everything tasted delicious. The service is kind. They serve everything hot so there is a little bit of a wait. Great place to work from in the mornings or just catch up with your friends. I can't wait to be back!

PIZZA SCORE - ( 3 OUT OF 10 )…read more Placed a order from this place off a recommendation from a older local gentalman that raves about this place constantly. This is a Bakery/ food shop that sells other types of food items. I personally was not a fan of anything I ordered. Everything, I do mean everything did look very appealing upon getting it in front of me. Smelled good. Giant portions had me wowed. These local restaraunts are really hit or miss. I did not grow up with this particular chains taste in foods. I found nothing had any taste. Everything was just very bland to me. Not exactly bad though. Not sure if this is intentional to keep everything low salt and tad bit healthier. Maybe I was having a weird day. Pretty average pricing. Well worth it for the portion sizes. I was had high expectations from a place I've passed for years but never actually tried. I was disapointed. You will have to try it for yourself I guess. Start conservative with the smallest sized items. Not by any means a bad score. I'm just a critique who has a ranking going. Just a note I did not try any of pasteries this day. It was just food items. Primarily the Pizza slice which was the target of the day.

Just an update on Manne's Still the best bread in town…read more Great sandwiches for a great price Make sure you order yours, hot or cold on a seated braided bun If you have enough room, definitely get an almond macaroon. These are the best around by far. They help is always local and they are always polite and willing to help you choose when you're in a dilemma between all the great products Don't miss out on the pizza, bakery style pizza, and delicious Parking is tough be careful. Don't pocket get mad. Everything on the inside of the store is the the same as it wasn't 20 years ago, but they keep it clean and it works. You just go there for a sandwich and some bakery goods and definitely a bread. If you're in Revere, stop and pick up something you will be happy That you did.

Nice place with pastry options, ice cream, and sandwiches. I got a garden salad, which was pretty…read morebig, and there was some seating available to eat in. The staff member working was very nice. I mentioned that I'm gluten-free, and even though my only option was the salad, she made sure it was prepared GF for me, which I really appreciated.

I came in during the morning and as soon as I walked in the delicious aroma of the bakery in the…read moreair. I ordered myself a "Build your own sandwich". I ordered a sausage and egg sandwich. Sandwich was big and satisfying. The latte was delicious and made to perfection. Now to the pastries. Take your pic and let me tell you they are amazing. The young girls that helped us was so nice and patient. She definitely added to the experience with her professionalism.

Only two people in bakery when I checked out and kid gave me wrong box. I'm sure the other guy got…read morethe brownies I had picked for my kids while I ended up with danish. This is basic customer service and process control that is lacking. Get better and Merry Christmas! Food was good.

I went in on Saturday night 1/30/21 for some pastries and cookies. It looked a little different…read morebut I always get delicious stuff there so didn't think twice. After dinner we broke out the pastries and cookies, to find they were very dry and old. Will never go back there again. VERY DISAPPOINTED

This bakery used to be a gem. The Colombian breads and treats were always fresh and the ladies…read moreworking there super nice. However, lately, I've noticed the quality of their breads decreasing. Where before I could consistently count on fresh breads, especially in the morning, now every visit feels like a gamble. Today for example, I got a cheese croissant which is a soft bread baked with cheese. For context, I came in on a Sunday morning at 9am when you'd think the breads would be fresh. The bread I received was stale, crumbly, and hard with cheese so cold it completely solid instead of stringy. The bread had either been over baked or sitting there for days. For one incident I wouldn't take the time to write a review, but this is now a more consistent occurrence. One server in particular doesn't show the customers the care and servitude most of the other, longer term servers give. She doesn't always give you everything you buy, charges for bags without asking if you want a bag, and throws the first item in the bag without attention to its quality. Additionally the cakes in the cake case is almost always dry and hard, and the desserts in the fridge taste like they've spoiled. Unfortunately, it seems like the longer they are open and the wider their selection the lower their quality.

As a convenient location to home, I decided to check it out. Sadly, the language barrier made it…read moretough to understand what their pastries even were. While I understand that is isn't an "American" bakery, it would be great if there was a better understanding of the English language for those of us who can't comprehend whatever the language is that they speak in there.

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

I have to admit that I went into Dandee Donut Factory with very high expectations, which tends to…read morebe the death knell for most places as it's tough to meet those expectations. Well not today!!! Everything about this place was perfect. First, we were greeted by the most fabulous members of the team. They were charming and funny and they loved on my daughter's service dog. Second, they gave the greatest advice on the donut offerings and all of their advice was GOLD! I have to admit that I haven't sunk my teeth into allllll of the donuts we bought yet, but so far I can tell you that the sour cream glazed and peanut Snickers are amazing amazing amazing. BUT the apple fritter actually made me cry. It is so good that I cannot put it into words. Crispy outside and tender inside with the perfect balance of sweetness. I'm telling you, they need an award for this darn thing! Listen people, come to Dandee Donuts and soak in the staff's awesomeness, but make sure to listen to their wisdom on what they're selling. It's totally worth it.

My my my, the single best Sour Cream Glazed ever in my donut-lovin' life. Apple fritter also…read moreoutstanding, and plentiful original flavors like the Staten Island (choc covered, raspberry filled -- looks like a Boston Creme but instead of cream filling it is raspberry jelly). Also an adorable shop with abundant seating and diner menu. Friendly. Tasty. Terrific find.