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  • Holy moly. We've lived here 7 years and I am utterly without excuse that it wasn't until today that I had their bread. This, even after my best friend raves about the goods he and his daughter get on a semi-regular basis. Well, one excuse, I guess, is that I bake for my family's needs, for the most part - wheat and rye-based sourdoughs, pastries, and baguettes as well. My neighbors and friends have asked me to go pro with an artisanal bakery (...and I explain that as a former French chef and restaurateur, I'm done). Forget all that. That's merely context to say, I love good bread. No, GREAT bread. I can't believe how wonderful today's baguette was. Depth of flavor went on forever, a perfect mix of salt and sugar fermentation in the crumb, and slash work leaving imposing grins on the loaf that rose like waves and seized at the height of perfection. It takes serious skill to achieve the balance they have, between a crusty but not too-crusty (as in, break a tooth, which yes, I recently did, and it was on my own 15% rye levain, a bâtard. I'd like to blame an old tooth, but I fear it was a less than skillful bake ) crust, a crumb that tears so satisfyingly before yielding, holes that are evenly and beautifully distributed.... I could go on forever. Probably the best baguette I've ever had, and that's not easy for me to admit. I can't wait to try all they have.
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