Without paywall:
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I just can’t with the writing style.
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I recently let my subscription expire (not enough time in the day to read them), and it isn’t letting me read the whole thing.
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Yup. Nothing “free” about it – you just don’t pay for it separately after ordering something. Now, try calling for an order of bread to-go.
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The second link has the entire article without paywall.
(I think you’ll like where she picks in the end.)
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The article without paywall doesn’t show for me and says this:
We’re working on it!
We’re having trouble displaying the page you’re looking for.
We apologize, and expect to resolve the problem soon.
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Something seems to have broken there, none of their other date snapshots are working either.
Try this instead @Madrid @LulusMom1 :
https://archive.is/2Z2uE
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!!! I LOVE that bread, and make my own no-knead version which is pretty darned good. When a very good friend was very ill i made a loaf for her family and heard later it was the best bread they’d ever had. But note this: LLD isn’t a fan at the restaurant or my version at home, so I rarely make it (but I get his slice when we are at the restaurant). I am going to have fun showing him this article.
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I can read it.
I can relate to this part!
“Even if you attempt to betray me—for instance, by merely scanning the text that follows for the phrase Here it is: the best free restaurant bread in America-I will uphold my end of the bargain.”
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Its not the paywall. The writing style makes my teeth itch. I stopped reading after 3 paragraphs of that bloviating.
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Haha – I don’t particularly remember it from either location, but I know it wouldn’t be my pick, so you can have my piece too 
. That’s a sweet story about baking it for your friend’s family 
.
My own favorite “free” bread is probably tied between the gougeres at Bar Boulud and the warm pain d’epi at Bar Boulud (the latter with a generous blob of their tasty butter).
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That prose was killing me. I started scanning downwards and then wondered why I was spending my precious little cognitive capacity on this. I mean, I know I’m on a food board, but reading long form journalism about free bread in the US seems overkill even so. Especially when the prose is overstuffed.
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Sorry, but I feel like most of you missed (or maybe just didn’t appreciate) the joke. That article is intentionally over the top and extra. I thought it was hilarious, and the friend I shared it with agreed. Almost like George Costanza wrote it. It did go on and on but there were so many prose gems, it was worth it. Self deprecating, histrionic, and absurd. Best food read this year so far, for sure.
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Please, please share! We’re fans here, too.
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I had the same thought when I skimmed it; straight outta McSweeney’s circa 2004.
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I think you had to have read Caity at Gawker to see what she was going for.
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The usual no-knead recipe, but sub one cup of AP flour for ww flour (this isn’t strictly necessary, but gives it that brown look and slightly nutty flavor), add in a cup each of dried cranberries and walnuts when you mix it. Easy peasy, and delicious!
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I got through less than 3 paragraphs before stopping. Can someone who’s read it all share the “punchline?”
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Pain d’epi was at Bouchon Bakery!
I thought you might recognize her from Gawker.
That said, I don’t think someone needs to “know” her writing from there to appreciate it, or she wouldn’t be published in The Atlantic.
Writing and humor are not unlike food, in that everyone has different tastes, and not everyone needs to “get” or enjoy a particular style — but that also doesn’t invalidate it.
Not everyone “got” (or gets) Seinfeld or Curb Your Enthusiasm, but that’s not the determinant of their value.
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