Review: Shadeau Bread

I love good bread. I couldn’t tell you the last time I bought white bread (which is what I grew up with). I prefer the crunchy crust and soft insides of fresh-baked bread, preferably from an artisanal bakery (though Panera will do in a pinch). I love the fact that I have a bakery near my apartment: Shadeau Bakery, in Over the Rhine.

I often stop by on a Saturday morning, or a random weekday before I head to work. Bill Pritz, the owner, makes the best baguette in the city, and darn good ciabatta. His pastries, including chocolate croissant, cheese danish, and apple turnovers, are some of the best I’ve had. I’m a bit spoiled when it comes to croissant– after coming back from Paris, I wanted a good croissant, and I tried Shadeau’s. While they’re competent, they’re not quite as flaky-crisp as the ones I get at Greenup Cafe.

I also recommend their schnecken– it tastes homemade and reminds me quite a bit of the pastries my grandmother made. The sugary coating is nicely crunchy, and the raisins are plump and moist. It’s only made on Saturdays, and they take custom orders for schnecken as well as other items during the holiday season.

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