... is, in my opinion, Canter's (L.A.) pumpernickel-raisin. It's the chocolate blackout cake of breads. A thick, hard crust unlike any other, enclosing midnight-on-black raisins and the barest of malted brown-bread tracery to hold it all together. Delicious with butter, cream cheese, or unadorned. I've yet to see its like anywhere else, though I did google and found a mention of Bay Street Bakery having some. Care to add?