Earlier this week City Paper contributor Scott Reitz went into great detail investigating the bread sourcing practices of select local restaurants. The focal point of the article was that Taylor Gourmet, who had marketed their authenticity since inception by touting they shipped in Sarcone’s rolls daily, had stopped sourcing bread from the Philadelphia bakery in September. Taylor responded Thursday night on their blog that the move to a local baker was made to reduce their carbon footprint and reliability of supply.
Did any of you notice the switch? I eat at Taylor fairly regularly and noticed a dip in quality for a few weeks in December where I thought the rolls where fluffy rather a hearty and crusty. But both before and since that period I’ve found the rolls to have been as satisfying as I had come to expect.