overnight rye bread

tangerine drawings

When I visited San Francisco, I was on a bread kick, sourdough in particular. It began with the Tartine book, and was fuelled by the The Toast Story which I have linked to before:

When I called Josey Baker, the — yes — baker behind The Mill’s toast, he was a little mystified by the dustup over his product while also a bit taken aback at how popular it had become. “On a busy Saturday or Sunday we’ll make 350 to 400 pieces of toast,” he told me. “It’s ridiculous, isn’t it?”

But Baker assured me that he was not the Chuck Berry of fancy toast. He was its Elvis: he had merely caught the trend on its upswing. The place I was looking for, he and others told me, was a coffee shop in the city’s Outer Sunset neighborhood — a little spot called Trouble.

On my second day, still hazy with jet lag…

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