Whenever I visit Eataly, I make sure to stop by the bread counter. They always have a few specialty/seasonal breads in rotation, often combining fruits and nuts. I'm fond of their fresh fig and walnut loaves, and more recently a hearty round with dried blueberries and toasted hazelnuts. For that afternoon sweet craving? This Cinnamon-Raisin Bread ($6.50), a plush and supremely soft loaf that begs to please.
It comes with buttery cinnamon swirls (often congregating in the top half) and fat raisins, the crust a deep brown and finished with liberal dustings of cinnamon-sugar. Eat it plain—I've literally torn this loaf apart with my hands, devoured it, and called it lunch—or in thick toasted slices with butter. Leftovers make excellent french toast, no surprise there.