Dear God. Thank you for Wildflour Bakery.

While working the Fairmount Farmer’s Market today I brought the girls at the booth next to ours, Wildflour Bakery, a liter of water and some ice to stave off the humidity. Okay so it might have had something to do with a cute worker named Jess, but that’s beside the point. As a show of gratitude I got something I’ve been missing since I moved to Philly, a wonderfully crusty free form, sliced loaf of really yummy sourdough bread.

Sourdough from Wildflour Bakery

Being from the Midwest I grew up munching on big loaves of crusty sourdough, and other dense European and Mexican breads. After my move to Philly I never been happy with the softer, chewier rolls and such common to the area.

Cold, the loaf from Wildflour was soft and crumbly inside with a understand start and a sharp finish and would be great with a soft cheese, butter or olive oil.

Once I got home, I decided to toast a couple of slices while pan frying albacore tuna in a little butter, oregano, basil, pepper, paprika, and salt. I then assembled a tuna melt with Monterry Jack and Colby cheese and grilled the sandwich on both sides.

Oh. My. Gawd.

Sourdough Albacore Tuna Melt