The 2012-2013 edition of Ottawa Magazine’s Eating & Drinking Guide is a food lover’s bible for everything local, with 80+ pages of restaurant, wine, food shop, and kitchen store recommendations. Look for it on newsstands or order it here. 

By Shawna Wagman

OVERSIZED MICHE
There’s more to love about a real European-style sourdough miche that’s nearly half a metre wide. Practical, too: it toasts beautifully for days. True Loaf Bread Company, 573 Gladstone Ave., 613-680-4178. 

CRAZY GRAIN
This beautiful, earthy dark brown loaf, made with wheat, rye, and spelt, is crazy good and bursting with whole grains. It’s sweetened with local honey and a hint of molasses. Brilliant slathered with nut butters. Art is in, 250 City Centre Ave., Bay 114, 613-695-1226.

COUNTRY LOAF
This artisanal part whole wheat sourdough bread is simple, rustic, and flavourful — a favourite for grilled sandwiches. Sold at Bridgehead’s 15 locations around town.

SOURDOUGH BAGUETTE
Gnarly-crunchy on the outside, tender and light within; grab a slab of salted butter and consider yourself half Parisian. Bread & Sons Bakery, 195 Bank St., 613-230-5302.

SOURDOUGH
Almost shockingly sour, moist, spongy, and dense, Natali Harea’s crusty dark bread has personality in spades. Sold through a number of local retailers, including Jacobsons, The Piggy Market, and Metro Glebe.