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Magazine Archives: June 15, 2002

Best Bakeries

Where to go for distinctive sourdough and more
MaryAnn Worobiec
Issue: June 15, 2002

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.

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