The Bay area bread scene has been rising since it began more than 150 years ago, when Gold Rush—era pioneers first made the city's now-celebrated sourdough bread. Bay area sourdough gets its signature tang from a combination of a naturally occuring yeast and bacterium.
For the full article, check out the new issue of Wine Spectator, on newsstands June 15, 2002.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions