The Dutch Crunch Obsession in San Francisco | Eater SF

"A nearly hundred-year-old bakery in Healdsburg, Costeaux French Bakery—first run by an Italian family, then a French family—now supplies sandwich bread to roughly a hundred surrounding restaurants and markets, and I was told their Dutch crunch "gets rave reviews." CEO Will Seppi says they use butter in the bread for added flavor and don’t skimp on the rice-flour-and-sugar topping (sometimes it overflows onto the pans), producing a dark-golden, truly crunchy crust; they bake it fresh in the morning, wrap it in paper, and drop it at Guerra’s the same day to preserve that hallmark texture." - Becky Duffett