Step through the front door of this old storefront on Kansas City's west side and go back in time, to when neighborhoods had bakeries that specialized in a few good things instead of every possible bread, bagel, and bundt cake. Inside this tidy, narrow space is a wood-burning brick oven where only crusty, hand-kneaded breads are baked (the place is open only on Thursdays, Fridays, and Saturdays). The loaves go fast, so get there in time to sample the orchard loaf, made with apricots, apples, and raisins, or polenta bread, made with sweet corn and olive oil.
