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Best Italian Sourdough 

Grace Baking's Pugliese

Grace Baking was opened by Glenn Mitchell in 1987, and it became so popular that he took on Cindy Bianchini as a partner. They married in 1989 and traveled to Italy to select equipment for their authentic bread. Their pugliese comes in a long white bag and its fragrance wafts above other groceries. It has a nice light-brown color with ridges of different shades running along the outside. Once on the cutting board, it can be difficult not to eat the whole thing. Its crunchy crust, chewy innards, and yeasty taste makes it the go-to bread for Italian cuisine, grilled steaks, ribs, tri-tips, or any hearty meat. Best of all, it'll stay good for breakfast the next day. Pop some into the toaster, slather them with butter and jam, and you'll be ready for anything.

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