I spent yesterday afternoon in the offices of the New York Post reviewing restaurant bread, which the Post had assembled from over a dozen NYC restaurants. I know this sounds like a dream assignment for a baking enthusiast and writer, and I have to admit, I was the proverbial kid in a candy store --- until I started to taste the candy. By the tenth loaf I was about ready to pack it in. Not only did I skip dinner (does beer count?), but I don't know if I'll be able to even eat a slice of toast for a month.
But it was a great adventure. I got to walk the length of a real newsroom (rows of business-attired women and men in ties -- until you hit the sports desk, which is exactly what your think it would be. Everyone looks -- and dresses like -- Ray Romano)
As for the bread, I don't want to steal the thunder from the article (which will be appearing, I believe, the weekend of April 24-25), but the most shocking thing to me was how many of the breads were incompatible (salty, garlicky, cloyingly sweet) with a cocktail or a glass of wine. Or the food to follow, for that matter. I'll post a link to the article when it comes out, but in the meantime, home bakers rejoice: Your bread is better than what 99% of restaurants are serving.