Author: Gretchen Kurz

Gratis fresh bread, baked daily on-site, is a rich tradition at Antonello, where owner Antonio Cagnolo serves the michetta of his hometown, Bistango, Italy. The fist-sized rolls come with herb-flecked olive oil for dipping. Glistening, melting ranch butter drips down the domed center of just-baked country bread at the new Read More

Photographs by Emily J. Davis Baguette Pillowy white inside and craggy outside, the golden baguettes stacked like firewood behind the counter at Porto’s in Buena Park are essential to the scores of terrific Cuban media noche sandwiches churned out daily. But plenty of fresh baguettes are sold for takeout at Read More