I would. And so would Nancy. She calls Michael Sanders' loaves "perhaps the best bread in town" and says she'd happily pay twice that.
Only about 50 of these beauties come out of Sanders' oven each day and most of those are going to a Matt Dillon restaurant. But if you get to Sitka and Sprucein Melrose Market early enough, you just might be able to score one.
In her recent Seattle Times article, Nancy profiles several of Seattle's top bakers and the twists and turns the city's bread culture has taken over the years.
"Acorns were good until bread was found."
-- Francis Bacon
