Michael Archon Sequoia Nielsen wrote:
> Right now I am eating high quality "cold-raised" bread with olives and
> another with gryere cheese. I remember those were my favorites when i
> lived in Davis, CA. These bread bakeries from Berkeley made then and I
> bought them at the Co-Op and at a small "Viking Bakery". Finally they
> are here. Since I was the California I've asked and recommended it at
> a few gourmet bakeries, but the first to actually sell them turns out
> to be the supermarket (which has a superior bakery inside - better
> than most dedicated bakeries).
(snippage)
Some of those bakeries in supermarkets are (as you've discovered) really
nice. I don't know of a dedicated bakery here in the Memphis area but they
make some really nice breads at the supermarket bakery. I bought a nice
garlic loaf a couple of weeks ago, still warm in the bag. It went very well
with some nice pasta and a simple tomato sauce seasoned with lots of garlic,
onion and oregano.

Jill