Memorable | One of the Best
Review by: Michael Stern
San Francisco’s signature dish is sourdough bread. The best I’ve tasted is made at La Farine, an Oakland bakery that opened in 1974 and has become a bread beacon in the Bay Area. Available as a baguette, petit pain, or batard, with our without Kalamata olives laced into the dough, it is fantastically chewy with a crisp crust. Sour but not overwhelmingly so, this is bread that asks no condiment or complement whatsoever.
La Farine’s loaves include soda breads, muscular levains, and rye. Beyond bread, the pastry repertoire is mouth-watering: fragile croissants, buttery scones, chocolatines (pain au chocolate), and the city’s best morning bun.
Note: La Farine has two other locations in Oakland.
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