I'm happy for James of Blue Bottle, he's doing good things, fun to see local people grow.
Wonder how they're going to handle keeping the quality of the baked goods as high with the expansion, it's the age old question, isn't it?
I'm also wondering how their bread will taste in other cities. I remember my sourdough starter tasted different when I sent some to my mom's place, different bugs in the air, San Francisco sourdough only takes like it does here. I rarely get to Tartine because the lines are epic, but when I was in the long "out of work" period my friend would take me super early and that morning bun was worth getting up early!!
