i looked up the Sf spot. All their bread is whole wheat based. Alas they only sell at a farmers market that’s 30 minutes away and I’m just not into farmers markets. With or without apostrophes, it’s unimportant for me. There are so many places in Sf I’ll avoid due to the drive time.

Costco ftw on Hawaiian rolls :-)

Thanks for posting this. I just placed and order at Breadshop. Can't wait for tomorrow!

We're having friends over for brunch this weekend, one of whom is a super taster who has requested white bread (Wonder type, not artesianal) with peanut butter. As a food lover I can't even imagine. (We'll send the rest of loaf home as a gift, since we won't eat it )

I love me some wonder bread for a PB & J sandwich but I can not for the life of me imagine requesting it especially when going to your house for brunch. You & the Mr are great cooks...why, just why? Actually I wouldn't request anything unless I knew it was something the host makes that is special.

also what is a super taster?
and a peanut butter on bread without grape jelly?

Google it! Very picky eaters...

Corky, thanks for posting this link. Before I started reading the article, I was thinking about which New Orleans bakeries I would choose. I was very pleasantly surprised to see that the two I would have chosen were the same two in the article. Normally, when it comes to articles about food, restaurants in New Orleans in national magazines, I pretty much discount what’s written. However, this article was pretty much spot on. I would have added Dong Phuong Bakery for their pistolettes used by many Vietnamese restaurants for making banh mi. Also, the article mentions the New Orleans classic French Bread (Leidenheimer’s) for making po-boys and Italian Breads (think muffulettas). I really, also, like a the bakery in a local grocery, Dorignac’s, for their production of these classic breads.

It was an interesting read.

Thanks for the link! Lost Larson in Chicago is in our hood, and we go there regularly. I love their breads and their pastries, though I've been disappointed in their croissants - not flaky enough.

It's criminal that the Maine entry didn't mention Standard Baking in Portland (or Tandem for not-bread but the best baked goods you'll ever have - IMO Tandem is the best bakery in the country).

Super tasters are people who are exceptionally sensitive to flavors, generally thought to be because they have a higher than normal number of taste buds. So even small flavors seem outsized. Super tasters tend not to be able to tolerate strong flavors (e.g. garlic), for example. A disproportionate number of sommeliers and master sommeliers are super tasters.

Wonder bread has its place. It would be my first choice for a tomato sandwich. My granddaughter also requests it for pb&j (yes, grape jelly) but I still have to remove the crusts. It is an acceptable bread for a grilled cheese (although I don’t eat them). I would consider it for liverwurst and onions. It will just never be the star of the meal, and that’s it’s appeal.

Breadshop is so good!

I want to volunteer for the job of Bread Taster. Unless it is some gluten free, spelt, health bread---I can't think of any bread category that wouldn't be fun to taste.

This thread reminds me that it's time to get back to Tadich Grill for the sourdough, to see if it is still the best I've ever had.

let us know. I love sourdough “country” bread from tartine (via epicurean trader) and Rosalind (Pacifica). I don’t even bother to seek that kind of bread from other places.

We use the Trader Joe’s white bread which is the same level as wonder bread.
Wow on super tasters. The idea seems fine for sommeliers. I would hate to not be able to enjoy most intense foods. Sounds like a horrible burden.

apparently 25% of the population are 'supertasters'. I think its all bollocks, people using an excuse to avoid eating food they don't like.

Ah, the next generation of "I'm extra special"?

David