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The Magazine

Northshore October 2025
In October, Newburyport lost a bakery—and gained one, too. The Fresh Flour, which has a dual identity as a Sicilian pizzeria and Italian bakery, is owned by Rachel Null and Tanya Gioldasis, the duo behind The Fresh Fix. The space was home to Buttermilk Baking Company and has settled in quickly to its new role as a grab-and-go slice joint, sweets spot, and even as a place for locals to order entire pies. The yeasted dough is not fermented, but it is cooked in a very hot oven—about 500 degrees—in a square pan with fresh ingredients (sauce is homemade, Null notes) before being cut into squares. Every day, the quick-service restaurant of
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