Hello, Just came across this article...
After reading the comments, I suspect that BA is in need of more research. I'm sure they could find a number of qualified field researchers here at TFL. Every one will be ready to surrender a couple of notches on their belts to seek truth, the perfect crust, and the Great American Baguette for a reasonably modest remuneration. Let me be the first to volunteer in this academic and culinary endeavor!
Booo, Macrina? I would drive down to Borracchini's for just about everything before Macrina.
Sigh. They DO need better research.
For any of you in the tri-state area, this bread store is a MUST-See ...you will not be sorry. The provolone bread is to die for and the pumpkin boule with pumpkin seeds (seasonal) is divine.
Everybody's got an opinion. I did some hard research.
I've had Tartine's bread. While the place is very trendy, I like Acme's bread better, to my taste. I've been meaning to try Della Fattoria in Petaluma for years. A good buddy of mine who lives there swears by it. We just happened to be going past Petaluma yesterday, so we swung into town and stopped for a look, a smell and a taste...or five. For science!
It's a little place on the main street, with a few tables and a dozen or so bread choices as well as numerous pastries, muffins and cakes.
They offer small loaves (about 1/3 pound I'd say) they call "Lil Guys". Available in several types: Campagne, Ciabatta, Olive and Meyer Lemon-Rosemary. We got a Campagne and a Ciabatta. The Ciabatta was good, not great. The Campagne was superb. We also tried a couple laminated pastries, which were as good as such things get...truly amazing.
I recommend it.
Thanks for the link (and the reminder), Breadsong.
You're welcome, Glenn. If I ever get to Petaluma I would make a point of stopping in there. -- breadsong