Do any of the Bay Area artisanal bakeries make a pane pugliese, and if so, how is it for texture and taste?
I know I like Acme's and Artisan's, but can't remember them very clearly.
I think Acme's tastes like the same dough as the ciabatta, which I prefer since it has more crust.
Grace Baking Co. makes a decent Pugliese.
I second Grace Baking.
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