Leah Gore is one of the coolest people I know. Somewhere between the boundaries of art and food, Leah straddles that line with absolutely stunning and incredibly delicious edible art.



A few years ago, a mutual friend introduced us just before Leah was preparing to embark on a journey to the other side of the world. She had landed an internship at Noma 2.0, a two-star Michelin restaurant in Copenhagen, Denmark. It has been ranked as one of - if not the - best restaurant in the world.



Since then, I've kept up with her journey. She's a hustler. An inspiration. An Appalachian witch - a good one. And the most recent chapter in her story is the opening of "Jack," a cottage bakery in Milton. Named after her grandfather who had a bakery that burnt down, Jack is an homage. There are a number of sweets and breads that can be ordered and picked up over the weekend. I did just that - ordered one sweet and one bread and picked the first available time I could! 



After a quick trip to Milton, chatting with Leah and an impatient drive home, I dropped off my goodies on the countertop. This is the first time I've actually had the pleasure of enjoying Leah's food, so I couldn't wait. Above, you can see the gorgeous local fruit tart. I literally gasped aloud when I opened the box. It is absolutely stunning. And, it's uniquely custom: This one has pate sucree, almond frangipane, mutsu apple, caramelized apple butter and spruce fir glaze. It's one of the most beautiful things I've ever eaten. And it is absolutely delicious. The pate sucree is a slightly crisp, slightly crumbly crust that is sweet and serves as a perfect base for this bounty of paper-thin apple slices with just an ever-so-faint hint of herbal flavor. And the apple butter - goodness. A perfectly thick and sweet and refreshing glue to pull it all together.



And then there's the bread. The rosemary and onion focaccia is one of the best breads I've ever had. I had every intention of picking up a spread and enjoying this over the next couple days. Instead, picture me, taking a small taste. Then a handful. Then two handfuls. And just devouring most of this, standing over my kitchen counter. 



The focaccia had this beautiful sprinkling of crisp onions and rosemary. A beautifully open crumb with soft air pockets, drizzles of olive oil and flaky salt. Delicious flavor - a faint hint of sweetness from the onions and beautifully balanced. All throughout. My only regret is that I didn't order another. But, I plan to put another order in soon.



Grade: A