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Behind the scenes at the boulangerie

For a few days each week, a limited number of people can now share dinner and a behind-the-scenes look at one of the most beloved spots in the neighborhood.

For the fixed price of $20, Boulangerie Bay Bread at 2325 Pine Street has begun offering a traditional French table d’hote. The evening’s entree is served with roasted potatoes or vegetables, a salad, bread still warm from the oven and a slice of fruit tart. Diners are encouraged to bring their own wine; there’s no corkage fee.

Ever-genial counterman Rudy Guglielmo welcomes guests into the space between the display cases and the ovens, which is transformed into a cozy dining area with wood plank tables preset with French dining essentials: ample pots of butter, cornichons, mustard and sea salt. French President Nicolas Sarkozy looks on approvingly from a framed portrait on the wall. Diners are treated to the sights, sounds and smells of the bakery’s inner workings, with heaps of fresh-baked macarons bustled in to restock for the morning rush.

On a rainy Saturday night, the warmth of the ovens was especially inviting. The featured entree was braised beef short ribs, served in generous portions. Entrees for other nights include roast chicken, lamb confit and roast pork loin.

Seating is limited to 20, first come first served, from 5:30 to 7:30 p.m. Friday through Sunday.

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