Well-Bred’s maxim is “Exceptionally crafted edibles.” One look in the pastry cases, and you know it’s true. This is beautiful food: ravishing eclairs, streusels and Danishes, pies and cakes and cookies, plus a selection of picture-perfect quiches and strata.
And yes, they taste as good as they look. Crustless quiches are noteworthy, especially one made of tomato and smoked gouda that caresses the tongue with every bite. An egg-rich French toast casserole, made from challah bread, is served with real maple syrup. Eclairs — a signature dish that comes in both petite and “mountain” size — are covered in thick, dark chocolate ganache and filled with an ethereal mix of whipped cream and pastry cream.
For lunch, there are sandwiches on croissants, ciabattas, or pretzel rolls, as well as a selection of side dishes good enough to be a meal unto themselves. I loved my trio of garlic-ginger sesame noodles, edamame salad in a wine vinegar-honey dressing, and chicken salad with red grapes and pecans.
Well-Bred is a jaunty place with a broad patio for dining al fresco and a busy interior where the friendly staff is happy to describe the endlessly intriguing edibles.