Sourdough is ubiquitous nowadays with the rise of artisan bakeries all over our island. Maybe you don't have to go to a nice restaurant for good bread anymore, but Lerouy's 𝘀𝗼𝘂𝗿𝗱𝗼𝘂𝗴𝗵 was still damn good.
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Everything good sourdough should have — crunchy crust that concealed a dense and fluffy interior. The magic was in the condiments, everything from beetroot spread to salted butter —it was such a spread (haha). Surprisingly, the unassuming butter was my pick and was absolutely sublime when paired with the bread.