The best in bread
Back away from that airport souvenir sourdough. Here are 6 local loaves that deserve your love.
Josey Baker, Mill bread. A hearty loaf with a swirl of wheaty flavors and a dark, crunchy crust. And you won’t be reaching for the dental floss, as it has just a scattering of pumpkin, flax, and sunflower seeds. joseybakerbread.com
Boudin, 1-pound round. All the tang you’d expect—great with seafood. Another option: The “flat” sourdough has lots of caramelly flavor and flakiness. San Francisco’s Tadich Grill serves this bread exclusively. boudinbakery.com
Acme Bread, Edible Schoolyard. Shaped like a school bell in tribute to Alice Waters’s national school-garden project. The loaf is made with California-grown wheat and a smidge of earthy pumpernickel meal. acmebread.com
Cheese Board Collective, Seeded sourdough baguette. The same recipe for 30 years; all that varies are the seeds. Sesame, poppy, fennel, and maybe a little cracked black pepper. cheeseboardcollective.coop
The Bejkr, Kracked Kamut. A subtle bread by local legend baker Mike Zakowski. He makes every creamy, crunchy loaf himself—no employees—and sells it only at Sonoma farmers’ markets. thebejkr.com
Tartine Bakery, Country loaf. A monster bâtard with gorgeous lacy crumb and nuanced flavors that roll on and on. Also remarkable is its keeping power: Throw it in a breadbox and it’ll keep fresh for a week. tartinebakery.com