Bread in Chicago - III

I'm pretty strongly on record being a Freddy's advocate. And Joe is always asking me to try something new outta his kitchen. Often a satisfied lunch ends (or begins anew) with a plate of something he sends out. So, if I glorify Freddy's Bread, I express an obvious bias.

Freddy's breads are not great breads, yet they are some of the best breads in Chicago. Like ice cream, sometimes freshness and active participation overcome technical skills or great ingredients. Freddy's breads just taste better. The crust, as shown is not strong or crisp, but the crumb is moist, with a strong taste of yeast. I'm fairly certain that some of Freddy's breads have a touch of shortening, which gives them some richness. They are not cloying nor artificial tasting. If there is shortening the touch is light. Overall, the elements balance, crust, crumb, richness.

Note, on a daily basis, Freddy's offers several bread shapes, and the shapes do influence taste and flavor. This one pictured, what I will call slit bread, is especially doughy/bready and not quite typical of all Freddy's breads. Thus, the rating below is only for this bread.

Freddy's Pizza is at 1600 S. 61st Avenue (16th Street between Austin and Ridgeland)

1. Freddy's Slit Bread
2. Liborio
3. Turano