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Best Of 2014: Bakery

A little over a year ago, Stephen Boonzaaijer moved his bakery from Centennial Boulevard to its larger, more central location on Fillmore Street. "The new space increased what we had before by about 50 percent, and we were able to design it specifically for our use," he says. Boonzaaijer learned to bake in the Netherlands; asked what makes Dutch pastry so good, he replies, "It has rustic simplicity, very good ingredients and French influences. Everything's made from scratch, including the pastry, the fillings and the Bavarian cream. You have to use the best ingredients, including real butter and cream, to stay true to traditional quality." —Kendall Kullman

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