I consider Fort Point Channel a mini bakery/cafe mecca. And by mini mecca, I mean to say that there are three establishments that I am very fond of all within a three to four block radius. Fort Point is the beginning of South Boston just over the water from South Station. A lot of the area’s character comes from its architecture. Spacious brick buildings and lofts that once housed factories are now home to offices, several galleries, and a few restaurants. A large waterfront plaza in front of the Children’s Museum provides an ideal spot to take lunch outside or simply walk around.
I met my friend David for lunch (for him, snack for me; his lunch hour is late in the day). After having an in depth conversation with my coworker Kim about chocolate chip cookies in Boston and Cambridge, I was pretty intent on getting one. I could procure one from any of my three favored cafe/bakeries, which by the way, are Sportello and Flour, located on Congress Street, and Channel Cafe on Summer Street. (Yes, Sportello is a fine dining establishment but they do have a cafe/bakery as well and do an excellent takeout lunch). I decided to go with Channel Cafe. I learned about Channel Cafe via Twitter back in February. I had never heard of them but their menu intrigued me with several delicious-sounding dishes, many of them vegetarian. I then came across this picture of their chocolate chip cookie and decided I had to try it. I did. And it was excellent. I decided to have it once again today. Channel is located down a flight of stairs from street level, alongside an art gallery. A few baked goods are displayed on the counter. Today there was an apple pie, blueberry scones, and a three tiered tray holding chocolate chip cookies, oatmeal raisin, and snickerdoodles. The other two looked good, but as I said, I was on a mission.
All day I’ve been struggling to find the words to accurately describe the cookie. As you can see from the picture, it is lumpy, it doesn’t have a smooth convex top like other cookies. I believe this results from a high butter ratio, and possibly fewer eggs. This cookie is not cakey and not chewy. It is rich, buttery, and fairly sweet. The edges are crispy, which I love. The middle is a lot softer, almost along the lines of cookie dough. I would prefer that the middle be cooked more, but with cookies this large, I do realize it is hard to get the center well-done without the edges being overdone. And speaking of size, yes, this is a large cookie. Not only that, it is one of the cheapest good-quality cookies around at $1.62. Lastly, this cookie uses mini-chocolate chips, which I find go very well with the dense consistency. I think that chocolate chunks or standard-sized chocolate chips would be too much of a mouthful in a cookie this thick.
David opted for lunch at Flour, a favorite of his. I will compensate for my lengthy cookie description with a very short description of this, mostly because I myself didn’t eat it. He ordered the roast chicken sandwich with avocado and jicama. This sandwich was one option at the Flour 3 preview party at Central Bottle Wine. I would happily get this sandwich sans chicken any day. The jicama was marinated in lime and went deliciously with the avocado. When I do get lunch at Flour, I usually opt for the hummus and vegetable sandwich, which layers thick homemade hummus with crunchy sliced vegetables.
And for later in the afternoon, a Good Morning muffin made with raisins and carrot.
I didn’t stop at my third Fort Point spot today, Sportello, but I will leave you with some pictures of my previous trip there.
300 Summer St
12 Farnsworth St
348 Congress Street