Taylor Gourmet DOESN'T Use Sarcones Bread
"I followed up with a call to Louis Sarcone Jr., a fourth-generation baker and vice president of the bakery. He confirmed Taylor no longer uses his bread. He told me they actually stopped purchasing the rolls back in September. According to Sarcone, Patten cited transportation costs, tolls, and winter snowstorms in their decision to try another bakery. “They told me they’d try it out and if it didn’t work they’d come back.” He told me, adding, “They never did.”"
1116 H St NE, Washington, DC 20002
I didn't see how it was feasible for thier operation to continue like that as they added new locations. As long as they continue to use a Sarcone's style roll, and it seems like they have, that's what's most important to me. A crusty chewy roll with sesame seeds is what makes it, I couldn't care less about the Sarcone's name.
I don't have a problem with a local bread source, as long as the quality is high, though they ought to remove the Sarcone's name from the website if they're now getting bread from somewhere else.
FWIW, I'm from Philly, and have been to two Taylor locations a total of 3 times since the changeover, and I didn't catch the difference.
No biggie. Many places in Philly change up the rolls they use based on cost and availability. When I go to DiNic's in Philly, for a roast pork, I ask what rolls they're using.
The answer is always different! Liscio's, Dante's.... ;-)
eta: hmm....wonder if the "Washington area" bakery is Gold Crust....very worthy roll for Philly sandwiches, and I think they sell retail, too.