Bread & Rolls

While many kinds of bread are universal, Roadfood adventurers seek out loaves that are unique to a state or region. Among the country’s highlights are tangy sourdough in San Francisco, featherweight Cuban bread in Florida’s Latin neighborhoods, crackle-skinned po-boy torpedoes in southern Louisiana, caraway rye and pumpernickel in Jewish delis and German restaurants, corn bread in the South, and Navajo fry bread and green chile bread in the Southwest. Bread also serves as the basis for such dishes as bread pudding, Italian bruschetta, and French toast. By the way, despite its name, spoonbread is only barely bread. Too tender to be sliced with a knife, it is eaten with fork or spoon, and resembles lightweight polenta or custard.

Restaurants With This Dish

Madonia Brothers Bakery

NY

Swedish Crown Bakery

ANOKA, MN

Boone Tavern

BEREA, KY

Meche’s Donut King

BREAUX BRIDGE, LA

A small, round loaf of bread laced with cheese and jalapeno sausage
Bourque’s Supermarket

PORT BARRE, LA

Overhead view of a brick-oven pizza
Jackson’s Corner

BEND, OR

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