Ask anyone in the Bay Area where to find the best loaf of bread, and chances are you'll hear one word: "Tartine." Founded in 2002 by Chad Robertson and Elisabeth Prueitt, the bakery has (deservedly) garnered what seems like infinite praise, and Robertson is often the primary person associated with San Francisco's artisanal bread renaissance. Now, there are plenty of other great bakers in the Bay: Despite the toast controversy, Josey Baker's dark, flavor-packed loaves are more than just a passing fad. In Oakland, Matt Kreutz slings wood-fired loaves for such fine institutions as A16, Fatted Calf, and Michael Mina. Further north in Berkeley, Eduardo Morell is quietly baking myriad whole grain breads and scones for Berkeley farmers market shoppers; his may be one of the best kept secrets in the East Bay.
Kate Williams Tartine's country loaf
While we should all be happy to eat a slice of bread from any of these bakers, let's take a closer look at two of the longer-running artisanal bakeries in the Bay. Which bakes a better classic country loaf?
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