We almost exclusively subsist on the incredible sourdough from this outfit during our summer in Berlin
— which is pretty ridic given the utter abundance of fantastic German bread (greatest variety in the world, after all), but it’s my Platonic ideal of what bread should be: a deep dark crust with a floffy, yet not dry crumb — perfect on its own, dipped in oil if that’s yer groove, with GOOD butter & sea salt, with any cheese or meats…
One of our favorite Turkish restaurants in Berlin continues to supply diners with freshly baked flatbread throughout their meal.
In Paris, it’s baguette all the way. I’ve never had better baguette outside of Paris & assume it’s the water — just like I’ve never had better Brötchen than in the Rhineland.
Here in Small College Town, US we are lucky to have a handful of good bakers, providing us with excellent ciabatta, miche, and boules.
Beyond that, any homemade sourdough will floot my boot, since I don’t bake myself 
I’ve sung the praises of Aldi’s bistro bread (with a pref for seeded) enough times not to repeat it here, and I am also a fan of TJ’s sliced sourdough, which is perfect for grilled cheese.
