Eh, Maybe Taylor's New Bread Is Better Anyway?

If you haven’t read Scott Reitz‘s “Movable Yeast” cover story yet, click here—or better yet, pick it up in print.

Reitz uncovered some big news which should be shocking to fans of local sandwich emporium Taylor Gourmet. The bread currently served isn’t from Philly’s famed Sarcone’s deli and bakery, as has been advertised. The Philly bread connection has been critical to the marketing and identity of Casey Patten‘s beloved D.C. deli.

But Reitz asks a very good question: Why do we care if somebody imports their bread from out of town? (Locolat Café even has its bread shipped in from France.)

To those who’ve had a Taylor Gourmet sandwich recently, what do you think of the new bread, wherever it’s from?

Go read it, now.