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Quality SF breads

Daniel Duane | | Sep 5, 2006 08:37 PM

[The Chowhound Team split this bread discussion from its original location in a post titled "2nd Best Restaurant in Berkeley" located here:
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DH laments the quality of West Coast bread? This is deeply, bewilderingly mysterious to me. I grew up in Berkeley--born in the same year the Cheeseboard collective opened, raised on its baguettes and on Acme Levain--and I went to college in New York state in the 1980s. I've been back to NY (city) many times since. The notion that NY city had better bread than Berkeley, in decades past ... I don't know. Really? I guess I'm begging an explanation. Perhaps this is like the bagel question? More about a native NYer's love of a certain regional character in their bread, less about actual quality? Because to genuinely make an argument in favor of New York loaves over Berkeley ... especially in the 1980s and early 90s ... ((I mean, this is the same NY city that actually benefited from the arrival of Starbucks, right?)

Help me out. Educate me. Does somebody really feel that there were NYC bakeries beating the Cheeseboard and Acme in decades past?

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