I found their olive bread very heavy, with a damp, dense crumb. It was about 1.5" high. It did have a lot of very olivey olives, but was otherwise a bit unpleasant. Made OK toast, though. How was yours?
I’ve also had their cinnamon raisin bread. That presented problems of its own. It’s one of these breads constructed like a jelly roll – the dough is rolled out, spread with raisins, sugar, cinnamon, etc., rolled then baked in a pan. But it was rolled so loosely that there were such big pockets of air in it that slicing-without-disintegration was very hard. The shards were tasty, though.
