If you’ve been there, you already know it, but now the rest of the country does, too: Gusto Bread is making some of the best breads and pastries you’ll ever eat.
The outstanding panadería on Fourth Street earned a spot this week in a New York Times article listing “ 22 of the Best Bakeries Across the U.S. Right Now .”
Since starting Gusto in 2017, Arturo Enciso and Ana Belén Salatino have been using Indigenous traditions and inspirations to elevate already stellar sourdough bread and unique pastries.
Their sourdough Pan de Muerto for instance, which we wrote about in 2020 , recalls the bread Enciso’s father used to make every year but uses freshly milled fennel and zest from oranges bought at a local farmer’s market…