New York style breads in San Diego???
I have been to New York a few times and absolutely love the different breads and rolls I can get there. I have eaten at a lot of delis here but the breads and stuff never seem to be close to what I get in NY. What gives? I always hear "it's the water" but that seems ridiculous considering the different types of water you could use in San Diego.
Anyone know of a New York bakery, or a deli that has hard rolls? What about the wonderful New York style italian loafs?
Different types of water in SD? It's all pretty hard and using bottled, or otherwise treated water, gets to be a pretty expensive proposition in volume production. Almost any place in the U.S. has better water than San Diego; the water really could be part of it. But really, I think it's just that the market for artesinal breads hasn't been as big or as demanding as in other cities.
Now...if only I could get Judy's Breadsticks from the Bay Area, I'd be a right happy camper <sigh>
If you're looking for crusty, artisan bread, head straight over to Con Pane Rustic Breads in Point Loma. They make the best bread in San Diego. Also, for more traditional Italian loaves, try Soluntos in Little Italy. As far as the water theory goes, are the Hudson and East Rivers two of the most poluted water ways on the Eastern Sea Boad? Besides, I would imagine that most professional kitchens and bakeries would use large filtration systems instead of bottled - much more cost effective.
I go to Bread & Cie a lot, but none of their breads are comparable to stuff I have had in NY. Not a negative, just not similar.
There are a lot of New Yorkers that live out here and I always here the same things about the breads and "the water", same reasons given for the pizza crusts. Hard rolls are VERY popular in NY, and I didn't really get it until I was there and ate a few.
I'll have to try out some of the suggestions in this thread. I'm still looking for a good bakery.