I think the Pepperidge Farm bread is the closest you’ll find to a commercial loaf. I guess a baker who will bake loaves in a Pullman pan. I’ve never found one - baker that is… The pans are available.
ETA- look for pain de mie
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A recent alum has opened up a Korean fried chicken place in town, and after a lengthy hair appointment sans prior breakfast it seemed like just the ticket for lunch.
A portion for ONE (! 
) with fries. Enough for the two of us for lunch AND dinner.
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That looks like the same type of fried chicken that my favouritest fried chicken resto makes! And in the same volume 
Glad you enjoyed it!
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I do not know where you are, but the SF Bay Area’s Acme Bread makes a Classic Pain de Mie (Pullman Pan) and both Sweet and Sour French Loaves with their respective lean Doughs used for Baguette and Bâtard (Loaf Pans, so rounded Tops).
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I was feeling peckish at lunch! So I had a bowl of leek and potato soup. It really hit the spot.
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We had some dill pickle pizza leftover. 3 pieces. Snarfed 'em all up. No pics lest I get banned from HO
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It’s been 8 years, and I never forgot the food at Lers Ros. We went there for lunch today and had the grilled pork shoulder salad & the duck laab. Both scrumptious.
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Usually I like tuna fried rice with kimchi (or rather sauerkraut made to taste like kimchi these days), but I wanted to clean up some odd vegetables left in the fridge like zucchini and red cabbage, and the bit of peas in the freezer. Used a little chili garlic paste for heat and this was pretty delicious even without kimchi.
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I am so interested in this, Shellybean. Would you let me know how you do this, please.
I had a slice of left over pizza for lunch and two small mandarin oranges. I was rather hungry which is a bit unusual for me. I normally have one hardboiled egg and a piece of fruit.
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I I toss the sauerkraut with lots of chili flakes, minced garlic, fish sauce, and some scallions. When doing fried rice I do it right in the wok. It’s not exactly the same, but it gets the job done and tastes delicious!
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I learned how to make fried rice the way I like it when we lived in Japan. My whole family makes it that way now; we love it. I want to try this faux kimchi as a side to go with the fried rice.
Thank you so much. I am absolutely going to try this. I have everything in the pantry.
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A lunch with enough food to feed a small army: eggs Florentine with Portuguese sausage & roasted potatoes for me, mahi sammich with potato mac salad for my PIC. I’m not sure I understand the concept of adding potatoes to mac salad or vice versa, but it’s apparently a Thing here. I ate probably 1/3 of my plate. We also got the famous butter rolls, which turn out to be butter-soaked hamburger rolls (Hawaiian rolls?) with a cup of sauce on the side that has the appearance and flavor of Robitussin. Wut.
Filling, but def a one-off
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I don’t understand mac salad that’s seemingly 50% mayo. But I ate it anyway.
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