Silver Moon Bakery

Profile

For many years, Juilliard-trained harpsichordist and opera conductor Judith Norell harbored a secret passion: baking. After achieving success in classical music, she apprenticed in Paris to perfect her skills in this second, culinary artform. Opened in 2000, Silver Moon Bakery reveals all that she's learned. The shop stocks two dozen kinds of breads, rolls, and loaves, and in a refrigerated case, more than a dozen sinfully rich pastries. Classic French baguettes, both traditional and rustic, are properly chewy and crusty; a half-dozen varieties of sourdough bread, which are made with wild yeast, prove pleasantly tangy. Fragrant cinnamon brioches, buttery chocolate croissants, and lively apricot-raisin scones are complemented by vibrant fresh fruit tarts, napoleons, éclairs, mousses, and a mini chocolate fondant cake that's as luxuriously decadent as a bonbon. The outdoor café serves simple fare like soups, quiches and vegetarian sandwiches. Although her instrument has changed, Norell is clearly still making music. — Michael Anstendig