Growing up in the Bay Area, there was a single bread of choice for sandwiches. No, not San Francisco sourdough—lunches came on
Dutch Crunch, a dense, doughy bread with a moist crumb. But what sets it apart from other breads? The crackly top, with crunchy little bits growing from the paler crust underneath.
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At left, a small; at right, a "child's size." Before Pinkberry and Red Mango appeared on every corner, there was Yumi Yogurt—an adorably dated relic of fro-yo v 1.0 in Redwood City, California. This little yogurt hut has sat beside El Camino Real for the last 25 years, and in those decades, it’s earned something of a cult following. Portions are enormous; a “small” may be a squat, shallow dish, but it's only the foundation for a precarious tower of yogurt. (“The Stanford sports teams come in—and the boys can’t even finish a medium!” says the owner proudly.) Flavors rotate daily, and it’s the sweeter, creamier ones, like gingerbread and pumpkin pie, that get the most attention. While Yumi...
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