Breads By The State –What and Where to Sample Photo by: Boudin Bakery

Breads By The State –What and Where to Sample

In a time where so many are going gluten-free, there is still a large portion of the U.S. that just can’t get enough bread. And that might even be an understatement. Rolls in the morning, sandwiches with lunch, and pastries after dinner. Maybe a snack of toast or croutons throughout the day, too. It’s a meal staple that so many have grown to love, even crave throughout their lifetime. What makes us even bigger bread eaters is the sheer variety it can be baked into. There are breads with vegetables, dessert styles, thin slices, and loaves that are baked plump and puffy. If you can imagine it, chances are there’s a bread style already in place. When traveling, however, you have the opportunity to try new recipes in new regions. Enhancing your bread tasting repertoire and expanding just how many blends you’re able to enjoy. When on the road, be sure and order up a fresh slice of some of these specialties:

1. Cronut -New York City

Like its blended name might suggest, the Cronut is a mix between a croissant and a donut. An item that still hosts the latter’s shape, but comes with plenty of flaky and tasty layers. Versions have been done up in all types of styles, offering fillings, toppings, and various levels of infused flavors. And though it can likely be found anywhere, its roots remain firmly planted in New York City, where it was invented at the Dominique Ansel Bakery (named for the creation’s founder). Many customers have tried Ansel’s versions, as well as copycats, and report that the comparison simply doesn’t exist. This is one case where the original is the absolute best, they say.

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