The 17 Best Restaurants in Oakland, CA | Eater
"Mac McConnell bakes in the South Bay, but the company he owns with Jaime Shapiro (the midwife of the name) feels naturalized in Oakland, especially on Sunday mornings, at the Temescal farmer’s market. The 100-percent whole wheat loaf (there’s a touch of rye in the levain) is mind-bending. The wheat is Glenn, a California-grown hard red spring heritage strain, milled at the bakery. It’s a lovely shade of toasted walnut that survives the long (16- to 18-hour) fermentation and baking. The finished loaf smells bright and winey, slightly smoky, and, due to some combination of lactic acid bacteria and freshly ground wheat, a little like fruitcake spices. [$]" - John Birdsall
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