Last week, Bakery Lorraine started baking French baguettes and sour dough boules in their new bread oven. Six days later, they seem to have passed the shake-down period. Made with a blend of white and whole wheat flour, the breads are crunchy on the outside, moist inside, and a chewy delight.
The sour dough now figures proudly in Bakery Lorraine's sandwiches, $8.50 a piece, and a double mouthful. One of our faves (and a best seller) is the ham and brie--seen above grilled with added Gouda. Here's a view of the sour dough boule, pre-sliced:
The sour dough boules are $5. The baguettes, $3, have a touch of sour dough added, says Anne Ng, co-owner and principal baker with Jeremy Mandrell. Look for specialty breads, too. A Kalamata olive boule sold out within hours of introduction. We're impatiently awaiting its return.
Bakery Lorraine, 511 E Grayson, (210) 862-5582, bakerylorraine.com
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