Food & Wine: The Best Bread in Every State

From Food & Wine:

At the time, the idea might have seemed a little far-fetched, but if we have learned anything from the last couple of years, it is this—we really want to be, need to be eating better bread. Also, most commercial flour, supposing there was any left on the supermarket shelves? Not very good at all.

Sourcing is perhaps more transparent than it has ever been. Most bakers on this list will readily reveal the makeup of their breads, and some of them are already able to keep things 100% within their state, or at least the region.

The present might feel unsettled, the future distressingly unclear, but there's one thing we do know—that better bread is here to stay.

Wisconsin: …One of the first to throw on the proverbial baker's apron was Kirk Smock at Madison's Origin Breads, where every single loaf—every one naturally leavened—is made with exclusively locally grown and milled organic grains.s.