Talk:History of bread in California

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Food and drink Mid‑importance

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Article origin

This article was written as background information (by other editors than me) for the Acme Bread Company article. it was inappropriate for that article, so ive created this article. It needs expansion to include other areas of california, or it needs renaming. i modeled it simply after the article History of California wine, per a cogent suggestion on the Acme talk page. I did not discuss this prior to doing so, as it seems patently obvious that it was TMI for the business article, and the subject does deserve an article. I have not attempted to edit it beyond transferring references and making some appropriate links. It probably needs a lot of work, which i probably wont do. all credit for the content of this article (except my boilerplate lede) goes to the original editors at the Acme article, not me. any confusion related to the transfer of info is on me.Mercurywoodrose (talk) 02:17, 18 January 2011 (UTC)[reply]

Thanks. Good job. The content (so far) is artisan sourdough bread in the San Francisco Bay Area, which is a topic all to itself. There are of course bakeries all over the state (La Brea Bakery in Los Angeles is well known) but there is a nexus between sourdough and San Francisco, where this particular style of sourdough emerged. - Wikidemon (talk) 05:14, 18 January 2011 (UTC)[reply]

I don't quite understand why Boudin was left out of the external links section. It is proabably the oldest commercial bakery in the state and the last one left among the San Francisco great bakeries dating back to the Gold Rush. I grew up within blocks of both Boudin and Larrabarru in the inner Richmond district of San Francisco and I distinctly remember the smell of baking bread.Flylooper (talk) 14:19, 3 December 2019 (UTC)[reply]

Acme and its importance

I dont dispute that the section on Acme may show WP:UNDUE, but serious edits to it need to be discussed here first. as i noted above, i took this info from the Acme article originally, which of course would have a bias. Other bakeries should probably be discussed in detail as well: semifreddi's, grace, boudin, metropolis, cheese board, arizmendi, etc.Mercurywoodrose (talk) 02:42, 4 January 2013 (UTC)[reply]

There seems to be a WP:COMPETENCE issue here, and possibly an unencyclopedic attitude. They're not only deleting the entire Acme section based on some claim that it makes Acme look too good, they're also deleting the entire history of other bakeries after 1970. Because this material originally came out of the Acme article it isn't truly comprehensive about California bread, it tells the story Acme's nexus with the CA artisan bread movement and as such omits some other important bakeries, the Southern California bread scene like La Brea, and a few of the more recent events (e.g. La Boulange selling to Starbucks). It definitely omits major factory bread, imported bread, non-bread pastries, etc. To be truly comprehensive it would be best to expand it and possibly refocus some things, decide what the bounds are of the subject, and cut down the Acme section some as that's all covered in the Acme article. All that plus some copy improvements might bring it to an A-class article, which is a different approach entirely than deleting half the content because an editor thinks it's unfairly positive to one particular business. Regarding Acme's importance, though, per the sources it is probably the premier California artisan bakery of the last 50 years and a seminal influence on the other bakeries along with a few less prominent ones (Cheese Board, Narsai David's, and Tassajara). Opinions can vary and I don't think it's necessarily considered the best or best selling bread, just a prime influence. Boudin, Colombo, and Toscana are covered as 19th century bakers that lasted (though not the recently defunct Parisian). They're interesting stories in themselves, but not really part of today's artisan bread movement. They're mid-sized independent factory bread makers. - Wikidemon (talk) 15:35, 4 January 2013 (UTC)[reply]

Geographic Focus

Despite the title, the geographic focus of the article is almost exclusively on the greater San Francisco bay area. There is no mention of the Pioneer bakery formerly located in Venice, Calfornia. Despite the passing mention of La Brea Bakery, the article should more properly be titled "History of Northern California Bread." — Preceding unsigned comment added by 65.197.211.2 (talk) 05:44, 15 January 2014 (UTC)[reply]

the articles current focus may be on norcal, but thats an accident of history, as this was material pulled from the Acme Bread article originally. There is no reason to split the history of bread in the state into 2 articles, or limit this to one. the state as a whole is an appropriate boundary, neither too specific nor too general. history of bread in the western us is too broad. i changed the lede back. we just need to add material on socal to round it out. expansion tags, or tags that show undue pov, would also work.Mercurywoodrose (talk) 02:05, 14 May 2014 (UTC)[reply]

It's fine to keep the title as is. I was simply pointing out that, despite the title of the article and the passing mention of La Brea bakery, there is nothing on southern California bakeries. The notion that the article be split in two came purely from your imagination. — Preceding unsigned comment added by 69.12.176.20 (talk) 21:58, 3 August 2014 (UTC)[reply]

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Native American bread making

This article incorrectly implies that the history of bread begins in the 1850s. This article would benefit from a discussion of Native American breadmaking in California. Climbingflowers (talk) 01:15, 4 March 2023 (UTC)[reply]

Why does this exist?

I stumbled upon this article by accident (screw random page) and I am so confused. What do you mean by "California bread"? There is no article named "California bread" yet there is an entire article dedicated to its origins, and its extremely detailed. What? Why? Why does this exist? 2001:FB1:94:1398:C0E:6CA:9EEA:D0F1 (talk) 11:35, 11 December 2023 (UTC)[reply]