A quick look at Minneapolis's riverfront ruins and you'd think we'd let our city's proud heritage slip away: A relic that was once the world's largest flour mill is now a museum devoted to its history. But a few patient, nocturnal souls like Solveig Tofte are building on our city's grain-processing legacy and turning Minneapolis into a veritable baking mecca. Tofte spent a decade as the head baker for Turtle Bread before opening Sun Street with her husband, Martin Ouimet. It's a cheery, gleaming space with windows on three sides, but its most salient feature is a spare, open floor plan that offers a direct sightline to the baking operations. Tofte is a master of classic breads, such as France's iconic baguette, but the also likes to experiment by incorporating everything from her house-made granola to locally brewed beer into her pre-ferments. The bakery also offers excellent pastries, biscuits and gravy that are better than MawMaw's, and a meatloaf sandwich worth trading in a summer's worth of hamburgers.