Joy comes in many forms. To one Brookliner, Arden Reamer, it comes in the form of a cherry cream cheese hamantaschen from Brookline’s one and only Clear Flour Bakery.

The triangular shaped hamantaschen pastry symbolizes the story described in the Book of Esther, when the Jewish people are saved from the villainous Haman. One backstory links the triangular shape to a three-cornered hat Haman wore. Another explanation says the three points represent Queen Esther’s strength and the “fathers” of Judaism: Abraham, Isaac and Jacob.

Clear Flour co-owner Nicole Walsh says that last year the bakery sold 3,200 hamantaschen during the Jewish holiday of Purim in March. Reamer, Clear Flour’s biggest fan and regular customer of 14 years, lights up when she says, “the cherry cream cheese hamantaschen was so hot and good, it brought me so much joy eating it.”

The hamantaschen come in four flavors: cherry, prune, chocolate, and fig. Around 4 p.m., these sweet and savory pastries tend to sell out. Clear Flour also makes its famous hot cross buns, traditionally eaten on Good Friday and on Easter Sunday in the Christian faith, and Irish soda bread for St. Patrick’s Day. (Any Irishwoman will tell you the proper way to eat soda bread is sliced thick, slathered with butter, and served alongside corned beef and cabbage.)

Co-owners Walsh and her husband Jon Goodman say the bakery is more than just a bakery. “It’s a family,” they both say. Clear Flour’s 38 staff members love what they do, perfecting the craft of baking bread and learning how to do it better each time. They use organic grains and, like the best fresh coffee, they grind their organic grains in house.

When asked his favorite type of bread, Goodman mentions the bakery’s rustic Italian, which is topped with roasted pumpkin seeds and kosher salt.

What makes Clear Flour a special bakery? Walsh and the joy they take in playing around with new ideas for the menu. The couple takes pride in creating unique and new pastries.

“The people who work here are a hard working, dedicated group of people,” says Nick Chieff, a Clear Flour employee of almost a year. “Their level of expertise and dedication is one I really respect. This bakery serves as a community hub for folks.”

Chieff raves about the dinkelbrot, one of the many unique breads at Clear Flour. He recommends the German-inspired loaf because it’s soft, hearty and easy to digest.

Clear Flour’s busiest day is Thanksgiving. The staff works hard and sells out the bakery’s inventory, with steady lines all day. The biggest challenge in running a bakery, according to the owners, is managing the inventory and making sure there’s enough bread each day — but not too much. Bakers keep the baking going throughout the night and the morning shift relieves the evening shift, so there’s bread ready to go in the early morning.

The hard work keeps the community coming back for more, and word of mouth spreads the name of this beloved bakery. “Everyone here cares so deeply,” Walsh says.

And the bakery is full of other sweet surprises: Clear Flour started making its own ice cream, with flavors like butterscotch, vanilla and sweet cream. More flavors are to be expected. Clear Flour has also begun selling its pastries outside of its Thorndike Street location, and customers can now pick up a loaf (or two) at Maruichi, the new Japanese grocery store and cafe on Harvard Street.

As seasons change, Clear Flour keeps baking for the community. Reamer knows her favorite treat is coming up on the horizon. “My favorite dessert is the blueberry lattice tart, when blueberries are in season, and the challah on Fridays for Shabbat,” she said. “It is one of the greatest pleasures and indulgences in my life."

Clear Flour Bakery is located at 178 Thorndike St. in Brookline. It is open from 8 a.m. to 8 p.m. most days, but closes at 7 p.m. on Saturday and Sunday.