When are the better restaurants here going to get with it and start serving an interesting selection of bread? Actually, I think Cardwells and Amer.Place offers up several varieties. Any others? The itailan places have to be the worst-Marconi is ok for what it is, but it's not great italian bread. They would go out of business in 6 months serving that stuff in NY or NJ.
And what's with Companion? Has anyone else noticed the bauguettes, etc. no longer have a chewy, irregular crumb created by a long rise and natural leavening? Now it's just generic bread. I think Bread Co. does a better job, and that's not saying much. Did companion change the bread to increase profit or to better suit the preferences of the market? I suspect it's a combination of both.
Years ago I worked at MM in st. albans. They served partially cooked heat and serve rolls from sysco. Nasty, doughy stuff, but people loved it because it was served hot. So, if customers are happy with lousy bread as long as it's hot, why go to the trouble and expense of upgrading?