The biggest seller at this Cultural Center mainstay is the farm bread, a traditional French white sourdough. But if you like your sandwiches made for you, show up at lunchtime as the focaccia comes out of the oven. It might be topped with organic roasted zucchini, tomatoes, basil and parmesan. Avalon has branched out from the baguettes and crusty peasant loafs like Leelanau Cherry Walnut and Dexter Davison Rye that have brought bread-starved customers flocking five years ago. Now brioche, scones and cinnamon rolls expand the meaning of "bread." But it’s still the best. Look for "Italian month" in October.