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Sonoma’s best bakery is Wild Flour Bread in Freestone. The phenomenal brick-oven-baked breads feature hard crusts and chewy interiors. Standard selections include the cheese fougasse, and Bohemian (apricot, orange and pecan), while the super seeded and other tasty varieties depend on the day. But it’s the scones that are the real draw. There are intriguing combinations in sweet and savory styles with vegan selections, too. Try the asiago and green onion; apricot, white chocolate and ginger; double chocolate and espresso; or my favorite, the dark chocolate, pear and marzipan. And if that’s not enough, it has crunchy biscotti and a sticky bun the size of a hubcap that is pure cinnamon-glazed nirvana. Note: Wild Flour Bread is only open four days a week, Friday to Monday.