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Best Loaf of Bread: Spring Mill Bread Co.’s Esto Asiago


The all-natural, small-batch offerings elevate Ed and Lori Kerpius’ breads above the norm. The standout Pesto Asiago—baked every Tuesday, Thursday and Saturday—is crafted using Spring Mill’s whole-wheat flour. Though perfection on its own, it also makes a mighty fine base for avocado toast.

128 E. Lancaster Ave., Wayne, (610) 902-0220, www.springmillbread.com.

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