tag:blogger.com,1999:blog-19964292.post6344160695642967862..comments2008-02-11T16:55:59.587-08:00Peihttp://www.blogger.com/profile/11745938191763448623noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-19964292.post-28204614471742196672008-02-11T16:55:00.000-08:002008-02-11T16:55:00.000-08:00I think when La Brea is at its best, it's excellent. However, it's not as readily available as ACME is in SF, and a lot of restaurants either serve it a day old, stone cold, over baked, or otherwise ruined. <BR/><BR/>Actually, that's indicative of how I feel about LA vs. SF in general. The best of the best in LA probably beats out the best of the best in SF, but for every day availability of good eats that don't break the bank, SF wins.peinoreply@blogger.comtag:blogger.com,1999:blog-19964292.post-67355395227148738012008-02-11T10:34:00.000-08:002008-02-11T10:34:00.000-08:00Bad bread? Every time the SF Chronicle does a blind taste test, the La Brea Bakery loaves triumph. Acme bakes fine, fine bread, but beyond that, L.A.'s best - La Brea, Europane, Breadbar, whatever Drago's bakery is called - is pretty irreproachable.<BR/><BR/>Comme Ca's bread comes from Boule. Not my favorite, but not bad,.condimentnoreply@blogger.comtag:blogger.com,1999:blog-19964292.post-78996520991284148832008-02-10T10:06:00.000-08:002008-02-10T10:06:00.000-08:00regarding the bread situation, i've been hoping for some time that someone with some time on their hands might do an insightful little research study on the topic. whose is best and why?Edwardhttp://www.blogger.com/profile/04684281332258107784noreply@blogger.com