If you like crusty, tangy sourdough then this is your bread. Cut into the caramelized crust and you’ll find a moist, open crumb dappled with flecks of organic rye. This bread placed 3rd overall in a tasting of mail order breads conducted by Fortune magazine in January 22, 2007. Try brushing thick slices with extra virgin olive oil, lightly grilling them and topping them off with sautéed leeks and wild mushrooms (morels if you can get them). A fantastic accompaniment to soups and stews. Greg’s favorite daily bread.