Exactly how far has the American food revolution come? You can measure it in baguettes. A nation reared on the presliced white stuff has succumbed to the addictive pleasures of traditional, artisanal bread. Here's where to find the best Pullman loaves, ciabatta, and sourdough boules in the country.
•Della Fattoria
Petaluma, California
All the breads—country-French style, semolina, pane integrale—are made with organic flours and sea salt and baked in wood-burning ovens. It doesn't get any more artisanal than that. 141 Petaluma Boulevard North; 707-763-0161; dellafattoria.com
•Tartine Bakery & Cafe
San Francisco
Get in line early: Baker Chad Robertson (and co-owner Elisabeth Prueitt) take the bread out of the oven around 5:00 p.m., Wednesday through Sunday. Can't get to the bakery? Pick up their amazing new book, Tartine Bread. 600 Guerrero Street; 415-487-2600; tartinebakery.com
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