That's good dough

I was going to check out the Metropolitan Bakery bread selection at Francine's over the weekend.

But I couldn't resist the siren call from Wilmington's own Black Lab Breads.

Sunday morning, I stopped in for a black olive baguette for dinner and - at the last minute - also picked up a loaf of apricot-pistachio bread to eat for breakfast with a cup of coffee. (The crust is excellent on this bread that's not too sweet; get it sliced.)

I made a roasted chicken-apple-walnut salad sandwich today with two slices of the leftover apricot bread. Delicious.