If you’re not already a regular at Six Points Bakery in Bala Cynwyd, it will take only a single bite to make you a fan. The tiny storefront on Montgomery Avenue houses an array of kosher treasures, including freshly braided challah, buttery scones, and seasonal sweet treats.
But it’s the killer bagels, with their crunchy crusts and super-chewy insides, that make Six Points a once-a-week (at least) necessity. Choose from plain, multigrain, poppy and sesame seed, onion, salt, everything, multigrain everything, and cinnamon raisin to combine with your choice of plain, veggie, scallion, berry or salmon cream cheese- (the last four house-made).
Six Points features beans from Souderton roaster One Village Coffee. Loaves of fresh-baked bread come in rye (seeded and without), country French, whole wheat, multigrain and olive rosemary.
Anyone in the mood for sweets should snag a bourbon-peach turnover with spiced, fresh-fruit filling, or a chocolate- cherry-pistachio cookie (the chewy chocolate chip is also amazing). This fall, look for pumpkin to play a starring role in scones accented with candied ginger.
Space is certainly limited at Six Points, so an off-site wholesale facility readily fills large orders. Ron Didner, director of operations for Six Points Restaurant Group, advises to pop into the bakery regularly. “[Executive pastry chef] George [Fritzsche] gets creative,” he says. “You never know what special challah recipe will be on the board for the day—or even a specialty baguette.”
In other Six Points news, look for The Dairy in Narberth late this year, along with a new Rittenhouse Square location for C&R Kitchen, with chef Karen Nicolas at the helm. 289 Montgomery Ave., Bala Cynwyd, (610) 808-9045, www.sixpointsbakery.com.