Tivoli Bread and Baking

Mikee Gonnella has been baking here since 2003 in a tight storefront tucked behind the Tivoli Reformed Church, more window counter than dining room. He came to baking almost by accident: a friend, Valerie Nehez, who owned Cafe Pongo up the street, put him behind the ovens in 1999 with no formal training, and two decades later he's still the one pulling trays out before sunrise.

The cinnamon rolls are buttery, heavy on the spice, best eaten warm with the shop's own coffee. Baguettes come out crusty and full of character; scones are tender rather than the usual bakery hockey puck.