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Posted: 09 May 2014 by David Lebovitz
It gives me a little frowny face
when people tell me that they can’t find good bread in America. But I’m
turnin’ that frown upside down because the more I travel, the more good bread
I see. And I love passing on the word because, really, everyone should have
access to good bread – no matter where they are.
The San Francisco Bay Area has had
a tradition of good bread for a while, from the golden loaves of airy Boudin San Francisco
sourdough, to the earthy levain
breads from Acme, Tartine, b. pâtisserie, Della Fattoria, and all the other
bakeries that are pulling terrific loaves out of the oven daily, in the area.
People in San Francisco are
obsessed with good bread, and good food – a tradition which I am happy to
report is still in evidence from all the great meals I’ve been having on this
trip. And like France, and many other countries, bakeries are important to
the community. One bakery that is extra-special to me is The Mill, which I discovered on my last trip.
And one that I was anxious to revisit on this one.
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Saturday, May 10, 2014
Josey Baker’s Adventure Bread
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