Each of the breads that Annarosa produces could be the poster child for its type. The crusts are nutty, crisp and complex. The crumb, perfect moisture and chew. The best croissants I have had in New England with thin flaky crust and butter apparent . The rye breads are the real deal. They could be posted on the Periodic Table (in German). The staff is passionate and knowledgable. This is a production bakery with service up front .The entire operation with racks and ovens fully in view. If you want to know what worlclass products are 'sposed to be make this your destination.