In 2012, the grocery chain Sainsbury’s renamed their version 'giraffe bread' at the suggestion of a 3-year-old girl who astutely pointed out the much closer resemblance in pattern to the long-necked ungulate. It can still be found there under that name and in some other countries, including the United Kingdom, where it is widely available in sliced loaf, roll and large loaf forms. Over there they call it Tiger Bread (in Dutch: Tijgerbrood), which is a nod to the sort of stripy topping pattern. The earliest mention of a bread with a crispy, rice flour topping comes from the Netherlands in the early part of the 20th century. Once they’re fully risen, they’ll go into the oven and emerge like beautiful crackly phoenixes from the fire. They get a final hand-shaping before pastry bags are used to apply the topping mixture to each roll. Meanwhile, the dough is poured into a large machine that portions out roll-sized pieces and rolls them along a conveyor line to the waiting hands of a bakery employee. All of those things get mixed together and then sit for a few minutes to let the yeast develop. The topping ingredients are rice flour, water, sugar, yeast, oil and salt. The signature crunchy, crackly topping of a Dutch Crunch roll is the result of a special paste that’s applied to rolled dough while it rises. (Amanda Font/KQED) Step 4: Finished Dutch crunch rolls. (Amanda Font/KQED) Step 3: The topping is applied to the raw dough. (Amanda Font/KQED) Step 2: Rice flour topping is scooped into a pastry bag for application. Step 1: Rice flour, sugar, water, yeast, oil and salt are mixed together to make the Dutch crunch paste. They let us into their huge, airy bakery to see what makes this particular bread unique. At their world headquarters in Alameda they’re turning out loads of loaves daily, including about 6,000 Dutch Crunch rolls. Local bread comes from local bakers, and Semifreddi’s is a Bay Area institution. “How does everyone know about San Francisco sourdough, but not about the Bay Area’s best bread?” What makes it so dang good? Where did it come from and why had they never heard of it before? So they turned to Bay Curious: “Where does Dutch Crunch bread come from?” ask Jonathan and Lauren. “It holds up to cheese, avocado, any of the kind of soft things that you put on a sandwich,” says Lauren, “And it has a nice bite, but it’s not too crunchy.”īut with the revelation of discovery comes more questions. The couple were delighted with the texture and flavor. He and his fiancee, Lauren Alexander, originally from Austin, Texas and Boston respectively, stepped into the golden light of knowledge when they became Bay Area transplants and discovered Dutch Crunch at sandwich shops like Ike’s and Mr. “It’s a very pleasant combination of a crunchy exterior and a soft, slightly sweet white bread on the inside,” says Jonathan Hillis of Oakland. NPR One or your favorite podcast platform. but get about 10 miles outside the Bay and that option disappears.īay Curious is a podcast that answers your questions about the Bay Area. It’s a pretty common find at sandwich shops and deli counters in San Francisco or Oakland.

What kind of bread do you choose? Maybe sourdough, or wheat if you’re trying to be 'good,' or - if you’re in the Bay Area - you might go with Dutch Crunch.

Dutch Crunch is still delighting sandwich lovers around the Bay Area.Īy you’re standing at a sandwich counter and ordering lunch.

This story originally published on July 18, 2019.

Dutch crunch bread modestoo