I don't eat a lot of bread because I am easily addicted to bread. Just the same I love bread, and so... I've had bread on the mind these past few days and since Johnson's was out of their money tree seeds I headed instead to Bread Furst to get THAT bread. My first choice is the Pain Palladin, named after the late great Jean-Louis Palladin, whose restaurant at the long gone Watergate was a favorite and remains the high water mark of DC fine French restaurants (and you won't get an argument from the other French chefs). With this loaf of bread the crust alone is based on some brilliant standard of perfection. Hard on the outside, soft on the inside. Toast it and it is mesmerizing. Add good European butter and ... boom.