A common gripe of people posting and navigating these pages is: Where can I get this in the US, around where I live? I want to ask the community to share their favorite stateside baking options (and if the moderators allow, where to find them). How do people deal with the different ingredients, water quality, tools, and even workplace culture, among other constraints, and still produce at scale a good product?
I'll start with my favorite in the Raleigh metro area: Shoku-pan (www.yukiyabakery.com)
by rodotube