If The Bakery Has 'Flour' in Its Name...

...I'm going to love it.

Greg has now recommended two establishments with this fortuitous word in their name. First came the Flour, over 2.5 years ago; this blog is pretty much a testament to how that introduction went! Then, just a few weekends ago, came Clear Flour Bread on the Brookline/Allston line, a happy discovery from his recent move to that area. I knew as soon as I smelled the buttery, doughy aroma of the block surrounding the bakery that we would have a memorably delicious breakfast!

The bakery itself has a tiny corner storefront, so tiny that there is room for maybe only 6 patrons inside. We lined up in an orderly fashion along the sidewalk with the rest of the to-be-patrons, and awaited our turn to be granted access. Such lines are a test of my patience, particularly when I can smell the delights I'm waiting for - but, we got there early enough that the line wasn't too long, and we had a box of four pastries ready to go in less time than I've waited in many lines at the other Flour. That Saturday morning was unusually bright and warm for October, so we repaired to a nearby park to share the spoils. Here they are, with their backdrop of Brookline grass.

This sampling of pastries really illustrates Clear Flour's versatility...and excellence. From the upper left, moving clockwise:

• Currant donut - this is easily the most substantive donut I've ever seen. It was breadier than most donuts, too, forsaking all cake-like elements for a more rustic, natural taste. The currants were plump and moist, a far cry from the raisin-like items you usually see in scones. I don't know if they absorbed the batter's moisture, or if this bakery simply uses fresher fruit? Either way, this item was unique. My one bite was more than enough.
• Gruyere croissant - I must wax rhapsodic about this. The croissant was the epitome of flaky, buttery, crisp yet chewy, melt-in-your-mouth pastry goodness. Imagine butter being spun into thin filaments or films, and then made solid, with so many warm, creamy flavors in each delicate flake. And then, to think - they filled that already-perfect baked item with cheese! Gooey, subtle, savory cheese! My tastebuds are whimpering for more as I write this. I challenge anyone to mention a better Bostonian croissant in the comments!
• Chocolate croissant - the same buttery glory of the above, filled with bittersweet pastry chocolate. The chocolate was evenly distributed throughout the croissant's base, leading me to enjoy pastry and filling in most bites. A rare treat.
• Plum tart - this rustic fruit tart was really exemplary, and it puts all daintier fruit pastries/danishes to shame. Heavy puff pastry dough formed the base and sides of the tart, which was then filled with plum slices, the occasional puff pastry dollop, some crumble topping, and a dusting of powdered sugar. Overall, the pastry was sweet, but no one component was overwhelmingly sugary. The puff pastry dough had an almost-sconelike taste, even. The dough touching the plums, and the plums themselves, were pleasantly gooey. I eat plums so rarely that their flavor and texture were an enjoyable surprise. Then, the topping crumbled nicely upon eating. I felt well sated, yet refreshed, after eating the tart.

Here is a close-up of the plum tart. Mmm!

There are few things for which I would gladly hop the T at 9:00AM on a Saturday morning, and honestly, with a Flour location within walking distance of my apartment, I didn't think another bakery 45 minutes away would be one of them. However, Clear Flour has now won that distinction. (As if there were any doubt, with a name like that!) I can't wait to go back.