SAN FRANCISCO

Description

An American original with balanced sweetness and tang.

pre-order/local pickup options

Delivery

Ingredients

High-extraction hard winter and spring wheat, water, malted barley, salt. Pre-ferment: levain.

freshness instructions

Best the day it’s baked. Once cut, keeps 2–3 days cut-side down or bagged. Freezes well, sliced or whole.

Bread tips

Its tang and shattery crust stand up to melted cheese, runny yolks, and a bowl of soup.

Grilled cheese. Not the soft, golden, kids-lunch version; that's what our Pain de Mie is for. This is the one where the crust gets shattery in the pan and the tang cuts through the melted cheese. (For a serious upgrade, try adding kimchi.)
With butter. Really good butter. That's the whole suggestion. A bread this flavorful doesn't need much on top of it — the tang and the crust do most of the talking.
Toast and eggs. The open crumb soaks up a runny yolk without falling apart. A weekday morning loaf. Add avocado under the egg and top with flaky salt, cilantro and lime.
With soup. Hot soup. Cold soup. Chowder. Salmorejo. Doesn’t matter. Whatever is in your bowl, a hunk of the San Francisco is the ideal companion.