Crumb Brothers Bakery
For the two years that I lived in the Bay Area I always tried to keep a good loaf of bread on hand. Not what you find in your typical grocery store with words like Wonder or Old Home or even Grandma Sycamore's (a local Utah favorite) in the title. No. The bread I always tried to have in stock was often called artisan or european or crusty or rustic. Bread that was made simply and tasted good. A bread that took a little work to eat. There is nothing like a slighty crunchy, very chewy crust encasing a creamy crumb that is cool to the touch.