Our Father's Deli [Allston, MA]

[fooddabbler]

As you all know this discussion of rye continues elsewhere, but if you do not, here’s where:

Rye bread in the Greater Boston area

I thought this worthy of its own thread. To get the grain rolling, I stopped by Iggy’s. They had a “dark rye” pain de mie, and several sizes of pullman. I got a mini pullman and half a pain de mie: [Iggys_rye] As you see, they are clearly made from the same dough. They’re both moderately strong in flavor, and dense with caraway seeds, and might make a good counterpoint to thick slabs of fatty pastrami.