It really doesn’t get more Bay Area than this Acme offering.
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I’m with you there; I don’t like sourdough at all either. My favorite bread is a white baguette.
There is a local French restaurant that I like that makes a seafood dish with a sauce that begs for bread to sop it up. When I asked for bread, they told me they’d warm up some sourdough; I told them not to bother. I called ahead of time the next time to ask for baguette, and was served a crappy excuse for a baguette. I haven’t been back!
Discarded
I’m going to argue that the modern version we’re familiar with is not bread – it’s just a big water cracker. The original version, I’ve read, was soft, and probably more like a tortilla. The use of the term “unleavened bread” is a key indicator here: the Torah apparently also referenced other, more crackerlike things, using some ancient Hebrew version of the term “wafer.” So I would argue that the original matzoh, we can safely say is “bread,” if we’re also including other soft flatbreads in the category. But to me a cracker is somehow taking it too far. And now you can counter my argument by bringing up bagel chips (which I think we all will readily agree are crackers) and asking at what point, exactly, the bagel (which I think we all agree is bread) transforms from being bread and into a cracker. And now we’re back at the heap paradox that you and I discussed in some other thread a while back. 
I love the Cheese Sticks baked at Metro and Foodland grocery stores in Ontario. My guilty pleasure while shopping. I often eat one in the car on the drive home. I don’t like the version sold at Farm Boy as much as the version sold at Metro and Foodland. I haven’t tried them at Sobey’s.
These grocery store cheese sticks are a soft doughy type made with white bread dough, not the puff pastry type or the twisted crispy type often served with cocktails. I like those types, too.
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I like these, too!
We do not. Bagel chips are, essentially, very thin croutons. Croutons are dried bread. Are crostini crackers? No. They are breadsticks.
I rest my case.
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The croutons and pita chips I like are freshly fried bread (stale or not, somewhat dry or not) !
Way better than the type of croutons or pita chips from a box or bag that are completely dry. I admit, I have become a snob about croutons and only eat them if they’re good (8/10 or better) or I’m famished.
Some better bagel chips seem to be the cousins of some better pita chips.
There are different kinds of crostini up here in Canada.
Crostini are usually dry toasts with toppings and sometimes look the same as bruschetta.
Grissini are usually the breadsticks.
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What does this mean @BarneyGrubble?
We can append this to the pierogies are samosas are knishes are dumplings analysis.
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If you want to take a serious shot in this important debate, at least get the names right. So-called “breadsticks” in Italian are grissini, not crostini. Crostini, however, is definitely bread; it’s essentially toast.
Yeah. I mixed up the two. But my point is still valid. Grissini are also DEFINITELY bread.
Would a single one be a grissino?
Okay, so why is it “definitely” bread? And what’s a cracker? Is a cracker bread, too?
(And yeah, one of them would be “un grissino.” But who wants only one?!?)
@Saregama I changed my mind and decided to not post anything.
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