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The Magazine

Northshore October 2025
I had only ever visited Honeycomb in South Hamilton once before on a soft spring afternoon. That day, I went during a busy lunch shift. The line snaked out the door and the croissants I had been craving—Wenham native Lauren Moran and her husband, Billy Moran, are responsible for the laminated dough—were already sold out. I ended up leaving with a baguette after my sandwich and coffee lunch was complete. Last fall, Honeycomb relaunched a pizza operation, originally spearheaded in the early months of Covid. Available on Thursday nights, the pizzas, made from a fermented sourdough starter named Ophelia, are New York style. On an unseasona
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