Laura Siciliano-Rosen

"Baker’s breads come in a variety of flavors and styles, but his sourdough base (which often uses whole-wheat flour) has the fresh, addictively savory tang we love, as well as a beautifully burnished crust."

J. Kenji López-Alt

"The Best Sourdough Bread in San Francisco: Josey Bakery Bread - Another winner with a strong, deeply charred flavor and moist, stretchy crumb."Beautifully moist and easy to chew," and "absolutely delicious" were used to describe its crumb and aroma."

Margo True

"I rip off a piece: It’s moist and stretchy inside, with layers of subtle, creamy, nutty flavors. A hearty loaf with a swirl of wheaty flavors and a dark, crunchy crust."

Margot McKelvie

"Their Country Boule bread is a combination of sourdough culture, whole wheat and bread flour and sea salt, which is baked to perfection, with a deep, rich sourdough flavor."