In New York and In select parts of New Jersey they understand what good bread tastes, feels, smells and sounds like.
Good bread looks the same, but it tastes different depending on whether it is french bread, a baguette, a boule or different types of rolls. That is in New York and New Jersey, but in most states it is all the same, just a different shape.
All the bread is soft, both inside and out from other states.
All the bread smells the same blah scent of baked bread without the aaaah in other states.
All the bread has no sound when you tap it, tear it or bite into it in other states.
But, growing up around New York City and in the wonderful part of New Jersey I grew up in, we had bread that made you stop and just be in awe of the baker. Jealous that they got to smell that smell all day long.
They make bread loafs and rolls that are soft inside and out, yes. They are dinner rolls, hamburger rolls they are rolls made to be soft inside and out, not just the only way we can make them. But, they also make french bread that if you tap it makes an almost hollow sound, when you tear it cracks and a bite gives you a crunch of a crust and a soft airy inside.
A crust, yes a crust that requires you to actually tear with your teeth and crunch with your molars. Not gummy soft bread. Rye bread in NY/NJ has been known to crack teeth with a good crust. Yum.
Then there is a hard roll. Yes, it is called a hard roll. Not a day old roll, like some misguided bakery worker in Pennsylvania ask me. It is a crusty roll, with poppy seeds and is oh so light and fluffy inside. I grew up having these rolls each Sunday with just cream cheese. Lucky me.
So, if you live somewhere else and like bread, you must travel to NY/NJ and stop in a local (not Wal-Mart or Panera Bread) bakery. My New Jersey recommendation is Vaccaro’s in Clark, NJ.
My New York City recommendation I like Rimini in Brooklyn.