My friends who know me, and my friends who know me well, know that bread is far from my favorite…read morething. In fact, I can, and actually have, done without it for quite some time. It's actually quite common in Los Angeles to say no to dough, and take a pass on the gluten.
I have friends who claim that they've never met a loaf of bread they didn't like. I, on the other hand, have grown up claiming quite the contrary. I've never met a loaf that I've absolutely adored. I know what some of you are thinking--the horror. Those stupid Americans, but let me explain. Let me justify my stupidity--I didn't grow up in Berlin.
German bread is a totally different kind of beast, and German bakeries? A totally different kind of ballgame. Of these, it really doesn't get any better than Soluna. The star of the show and my personal game-changer? Drumroll, please! The Rundling. Essentially a rye sourdough, this bread is everything bread should be, but isn't back home. It's crusty, yet fluffy, tangy, yet hearty--it's a bread-hater-turned-bread-lover's dream. You can choose to buy the most modest wedge or the most gluttonous round wheel. But, trust me, you'll want to go for the latter. I find that with each and every visit, the wedge I leave with seems to get larger and larger.
If you like bread, if you love bread--hell, even if you hate bread, put this little gem on your list to visit. You can thank me later.