Saturday, April 5, 2008

Bread and Breakfast

D. and I are picky about bread. Sometimes, it can make or break a meal. In the last few days, we've brought back some delicious bread from two San Diego bakeries. Bread & Cie has a retail location in Hillcrest, but they also supply bread to local branches of Ralph's and have a stand at the Hillcrest farmer's market on Sundays from 9am-1pm. Bread on Market is located in Downtown San Diego with a similar menu of sandwiches, soups, and several savory dishes.

Bread on Market's rustic country bread is a smooth and soft white bread that looks and tastes like it contains a small portion of wheat flour. The crust is surprisingly pliable and this bread is good as a side or for sandwiches. As mentioned in my previous post, it's great dipped in citrus olive oil mixed with a little honey.

I love rye bread and word on Chowhound (thanks, Josh!) was that Bread & Cie made some of the best rye in town. One of my favorite breakfast dishes is sunny-side-up eggs with rye toast. I made a run to the Hillcrest location to pick up a loaf.

It's corn-based with caraway seeds. Yum. I love caraway's pungent licorice flavor and it's especially good with strawberry jam. I know, sounds weird, but it's a very good combination. My breakfast this morning, along with espresso.

While I was there and dealing with the hellish parking in Hillcrest, I decided to pick up a loaf of their country levain. It's a wheat sourdough loaf that's a little lighter and less sour than classic sourdough.

It's good as a side or for paninis. Since it's quite crusty, the crust has to be trimmed for panini grilling.

2 bites:

Anonymous said...

Very interesting, thank you! I'm always looking for interesting ways to use different breads...

Alice Q. Foodie said...

I loove Bread and Cie's levain - just bought a loaf today myself. Never thought about using it for panini, but I guess we could if we trimmed the crust!

2 bites