WaPo food critic Tom Sietsema may be the D.C. area's most fervent watchdog when it comes to the complimentary bread basket—a longtime staple of the dinner table now seemingly on the decline amid a sputtering economy. No big surprise, then, that the non-complimentary baked goods at the newly opened District Commons recently caught his attention. [...]

In the Post, Y&H alum Tim Carman travels with Taylor Gourmet's Casey Patten and David Mazza on a research trip to Philadelphia to taste-test rolls for the partners' forthcoming cheesesteak shop, Taylor Charles Steak & Ice, on H Street NE. You might remember the Taylor guys from last year's City Paper cover story on how [...]

Washington Post food critic Tom Sietsema takes note of a rising trend at area restaurants: the death of the bread basket. He cites D.C. eateries Sax, Lincoln, Lost Society, and Brasserie Brightwell in Easton, Md., among those abandoning the complimentary dinner roll. Some operators explain it as cost-cutting measure. Lincoln's Alan Popovsky, meanwhile, cites a [...]

Stuffed with bar food, I've been excited to tear into something new. As Y&H readers know, I've been thinking a lot about bread lately, which resulted in this week's Washington City Paper cover story. I've been eating bread all over the city and burbs, but my favorite loaf to date, it seems, is close to [...]

Followers of Taylor Gourmet's Twitter feed have something to anticipate tonight. In response this week's Washington City Paper cover story, Taylor Gourmet has issued an announcement for a press conference of sorts, tweeting: "State of the Hoagie Address" – Taylor Gourmet to address the nation tonight on @Twitter at 7PM EST Their story may be [...]

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 [...]

This stop-motion short by Keith Heyward, winner of Howcast.com's How-To Video Challenge, makes the act of baking olive bread look so easy that even, well, a loaf of olive bread could do it. Speaking of that talkative loaf, why does Y&H get the feeling that it will star in its own horror film one day?

Y&H should have posted this earlier, but Samuel Fromartz, the amateur baker who stole the show at our debut baguette competition, wrote a nice rumination the other day about his victory. How good was the essay? The New York Times' Mark Bittman blogged it, without providing a bit of context. By which I mean, he [...]

Silent Treatment: Loic Feillet knows how to take criticism Loic Feillet is, without question, one of the area's most skilled bakers. The owner of Panorama Baking Co. in Alexandria has, over the years, sold bread to some of the finest restaurants in the District, including both CityZen and Citronelle. But when Feillet took part in [...]

My bud Sam Fromartz recently got back from Paris where he spent a week in a boulangerie, learning to make bread the classic French way. He'll be writing about his experiences for the forthcoming Afar, an experiential travel magazine that launches this fall, so he couldn't say much on the record. But he did something [...]