Guerra Quality Meat is an old-school butcher shop in the Parkside, now run by the second generation of the family. “And if the options were white, wheat, sourdough, or Dutch crunch, it was like, what’s Dutch crunch? Texturally, it’s really satisfying … and once you have it for the first time, you’re going to keep ordering it.” And of course, once locals have grown up eating something, there’s always a sugar sparkle of sandwich nostalgia. “The thing about Dutch crunch is that you didn’t really see it in grocery stores,” he says. Michelin-starred chef Brandon Jew grew up eating it as a hungry teenager, buying big sandwiches after school from Mister Pickle’s on the Peninsula. (Although at least one small child in England has petitioned to call it giraffe bread, to better describe its markings.) It’s not Californian at all - most sources agree that it comes from tijgerbolletjes in the Netherlands, known as tiger bread elsewhere in Europe. Let’s go crunching for answers.Īs local sandwich fans already know, Dutch crunch is an otherwise unremarkable white roll, but it has a mixture of rice flour and sugar brushed over, creating that magical crackle or crinkle topping. The one exception? This reader says that the best and last true Dutch crunch in the Bay Area is at Guerra’s, that old-school Italian-American butcher shop. The Dutch was denser, crunchier, and had a buttery flavor in the densest parts of the crust.” growing up being pretty different from what you get at most delis these days.
“I don’t know if you’re from around here,” my fellow millennial said.
So much so that a reader reached out, in search of the crunchiest crunch. San Francisco may not have an iconic sandwich, but we do have a favorite sandwich bread - there’s kind of an obsession with Dutch crunch in the Bay.
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