"Although Solveig Tofte’s baking experience has spanned the world, her Minneapolis shop focuses on imbuing a distinctly American vibe with breads and pastries she crafts from scratch — like a pan loaf homage to the flax, durum, and potatoes grown in the Red River Valley, a farming region in Northwest Minnesota; a rustic, country-style loaf made from local cornmeal; or croissants finished like soft pretzels, with a dark golden-brown crust and touch of salt. More “traditional” pastries channeling Tofte’s Scandinavian heritage are occasionally on offer, such as fyrstekake, a type of shortbread cake filled with chopped almonds and cardamom. Don’t miss Sunstreet’s raised glazed doughnuts on Wednesdays." - Stacy Brooks, Eater Staff
Sun Street Breads
