As a critic, I always admired the bread. Never munched on it absent-mindedly while waiting for the main course. Even before seeing all the effort that goes into making the beautiful loaves for Tom Douglas restaurants and the Dahlia Bakery (that's Molly McCarter pictured at the retail store), I knew there was something special about the intensely flavorful, crusty-chewy, but tender-on-the-inside bread baked daily in the small in-house bakery.
I'm not saying this because I'm trying to butter up the boss, but I think that bread is the best in Seattle. And Seattle's got a lot of damn fine bread bakeries. (Also a huge fan of Macrina, Columbia City, La Panzanella. Who I am forgetting?)
My latest post on Serious Eats offers the skinny on my too-short stint in the flour-y world. And, click here, for a rundown on the various varieties sold at Dahlia Bakery. (Which also sells the amazing pastries baked in-house.)
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2 comments:
Hmm. Forgetting Tall Grass and Essential, at least.
I'm fascinated by bread. I hope that I get a chance to learn more about artisan bread baking while I'm living in France.
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