Until eighteen years ago, despite living in a city that’s been called the “Paris of the U.S.,” Philadelphians couldn’t get a decent baguette.

Enter Wendy Smith Born and James Barrett, who decided in 1993 to cobble together the money to open what has now become a fixture of Philly’s booming culinary scene—Metropolitan Bakery. Known for their intense, earthy flavors, crackling crusts and complex texture, Metropolitan breads are baked in over 30 varieties at their 10,000-foot Fishtown bakery and then delivered to four neighborhood shops and to more than 90 of Philly’s best restaurants and markets (including Lacroix, White Dog Café, Village Whiskey, Waterworks and more).

Wendy and James first met during their tenure as managing partner and pastry chef, respectively, at the popular Philadelphia restaurant, White Dog Café. They developed Metropolitan by drawing on nearly two decades of combined culinary experience—Barrett’s at the Culinary Institute of America, and Born’s almost nine years at the White Dog Café and her work with the hunger relief organization Share Our Strength.

Metropolitan’s French baguettes, pain au levain, organic country miche, chocolate cherry, whole wheat, and olive thyme breads—plus their millet muffins and almond croissants—are Philadelphia traditions. And their French berry rolls (enriched with wheat germ, but with no fat or added sugar) are winning back carbohydrate-phobes everywhere. Recently the company opened an online shop, shipping their breads, granola (recently named best in the country by Epicurious.com) and new flavored popcorns nationwide.

This Sunday, James and Wendy will be teaching a sold-out Basic Country Bread Loaf class at COOK. Stay tuned for more classes with them in the next few months!

Metropolitan Bakery – 1.877.41.BREAD – www.metropolitanbakery.com – @metrobakes