Blackberry River Baking Co.
Audrey and Sam Leary left Brooklyn last summer to take over the bakery across from the Stop & Shop on Route 44 in Canaan, CT. Initially named the Black Forest Bakery, they renamed it Blackberry River Baking Company. Locals soon began buzzing about the Parisian-style macaroons, the dense teacakes, the croissants and the crusty loaves or rye and peasant breads. The buzz became a roar when they started revamping the menu, adding dishes like chunky corned beef hash ($7.50) and “green eggs with ham,” in which eggs are scrambled with house-made spinach pesto and specials like Italian Eggs Benedict with prosciutto and pesto Hollandaise, shown here ($9.50). All the dishes are served with yeasty toast and addictive home fries. Vegetarians can find happiness here, too: Audrey allows that she borrowed the idea for the “red flannel hash” ($7.50) — beets, potatoes and goat cheese served with eggs — from a cafe in Brooklyn. “People have really responded to the new menu,” says Audrey, whose repertoire ranges from pumpkin pancakes and cinnamon apple French toast to quiche and croque madame served with a fresh side salad of baby arugula. Blackberry River Baking Company 18 East Main Street (Route 44), Canaan CT (860) 824-8275 Hours: Daily, 7:30 a.m. - 4 p.m.
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