The ice cream is exquisitely fluffy light and creamy. ?
Fabulous baked goods. Their savory monkey bread and biscuits were amazing, and all their bread is fantastic.
Best Ice Cream. Incredible owners and staff
Malted vanilla and mango sorbet were both delicious.
Really nice ice cream! It has a thick, sticky texture. Only issue was that my malted vanilla came out a little soupy, as though it’d been melting for a while when they brought it out to me. I also wish they didn’t close at 5, which is unusual hours for an ice cream shop and means you can’t go in the evening.
Good but not a big variety of ice cream
Strawberry lime and green tea
Best Chocolate Ice Cream I've had in years!!! And the chocolate sprinkles ... real, high quality, dark chocolate ... amazing! A must trying ... and the employees are super friendly.
Delicious ice cream, perfect takeout on a warm day's walk. Super friendly staff. Come out and support a local business!
I don’t really get why people give so many high marks to the ice cream parlor. This is a bakery—so how is the bread? In a word, outstanding. I want to give special kudos to the baguette. As a French person, I miss bread from home. The baguette is about as close to a French baguette as you can get in Boston, or even the US. It’s really hard to make a good baguette in the US because the flours are different. Back home the good ones have a sightly thicker crust and fluffier interior than Forge, but there are also many that don’t even come close. Here is how you know it’s a good baguette: chew a piece of original Babybel (the cheese in the red wax) with it. If the crappy cheese makes the bread taste good, it’s a terrible baguette. If the baguette makes the crappy cheese taste amazing, that’s how you know. I can also recommend the Almond Bun and the sandwiches. The croissants are good as well. The baguettes will get stale in 12h (that’s expected even in France), wrap them in a clean dish towel to preserve them (slightly) longer. If you want a bread that lasts longer, their bread balls will last up to a week. Tip: buy a couple baguettes, cut them in half and freeze them right away. Then put them in the cold oven, turn it on to 350F, wait 15-20mn and serve right away. Other tip: to make French toast, wrap the rest of a fresh baguette in a plastic bag so it gets stale-chewy instead of stale-dry. Then do your French toast recipe as usual—French toast is a recipe for bread leftovers, it was never meant to be made with fresh bread, and you’ll see why. Add a little bit of rum to the milk for flavor and authenticity, unless it’s for kids.