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?)