Restaurant

At the South City Bakery, Russell Battaglia, the father of the establishment's 6-year-old namesake, starts baking very early in the morning. He makes cinnamon rolls, baguettes, the best-ever white and wheat bread for peanut butter and jelly sandwiches, and really good pizza dough to use at lunchtime. A lot of people don't even notice that his sandwiches and pizzas are vegetarian or vegan, because they've got yummy things in them, like caramelized onions, walnuts, roasted garlic and roasted red peppers.

The breads that he makes sound like normal bread, but there's something about them that makes them taste sooooo much better than normal. Maybe it's because all the ingredients he uses are organic and sustainable, so he just has really good bread karma.

Some of the breads he makes have some weird stuff in them, like spelt and big, whole grains that go crunch in your mouth. The one called Granary Bread is like that. It comes from England, like Lola's grandmother, but it's better than the English version because it's moister and sweeter. Lola's dad cuts it into giant slices and serves it to his customers with thick pieces of double Gloucester cheese.

One of his other weird breads is called Fougasse. It's long and flat like a paddle, but the top is puffy like a cloud. It has green olives and herbs in it. An Italian guy named Pino, who has a restaurant down the street called Pino's, buys it and serves it to his customers.