San Luis Sourdough

I have been a fan of the flavor and texture of San Luis Sourdough for years, and until recently would rate them FIVE stars, but they must be importing their quality control or production process from China because one or the other or both ABSOLUTELY SUCK…
For about the last year, the slice thickness has been inconsistent, and when toasted, it results in one barely toasted slice and one carbon slab.
BUT WAIT! THERE’S MORE!
More and more loaves have had more and more holes in each slice, until the most recent loaf I bought had as much SPACE as BREAD. But at least the slices crumbled to the point where they were unusable /​SARC… Silly me… I thought I was paying four bucks a loaf for BREAD, not AIR.
Am sad to say I am looking for another, UNHOLY french bread…

Typically I’m not a bread person, but I sure enjoy the Cracked Wheat Sourdough toasted in the convection oven. So far, I haven’t had any gaping holes. (I like photo of the one shaped like a heart, though). :)

Technically, I want to rate this 3.5 stars because it’s in between «A-​OK» and «Yay! I’m a fan!»
I don’t know who brought this bread home, but I was in the middle of enjoying one slice (toasted with cream cheese on top because no bagels were available) when my sister saw some mold on the top center of the loaf. Since I was already mostly done eating by then, I decided to continue. It’s not like I’ll die. Anyway, I immediately began lamenting over the loss of the loaf, but I understand the chemistry — I know the bread is gone by the time you see mold, even though in my heart of hearts, I totally would have eaten two more slices off the end. I liked it enough to have my sister look up the bread because we didn’t know where to get more. I’m writing the review and not her because she doesn’t even like sourdough («It’s too sour» — dubbleyew tee eff).
Seeing the other reviews, I wanted to share that our loaf did not have giant air holes, but now we know what to watch out for. Be sure that I will stand in that aisle and try to peer between the slices through the plastic bag because, yes, that upsets me too.
Why I cared enough to look up this bread and why I want to try it again:
— It’s sourdough that is actually sour enough (it may be nicer than Trader Joe’s, which is my go to because it is already sliced)
— Sliced a good thickness, on the thin side, so when toasted it actually toasts
— Good size slices, not too large or small (a good size for a sip of tea)

I used to love this bread and I still love the sourdough taste but the bread had huge holes the size of your fist in the last two loaves I have purchased. I tried to write to the company but the website directs you to Bimbos bakery and the San Luis Sourdough is not even listed as one of their products. I am very disappointed in the bread I used to love. I can’t make a sandwich out of it because the filling falls through. It’s still good toasted but that’s about it. If this poor quality continues, I will not purchase again.

I love the Rosemary Olive Oil Sourdough bread!
Makes delicious
Pizza
Grilled cheese
Croutons
Garlic Bread
Tuna Melt
Bread crumbs (meat loaf, pork chop coating)
Toasted with eggs Benedict on top
Etc etc…

I’m so sad to be parting ways with SLS… I’ve loved the «Sourdough Sliced Bread», but the last 3 loaves have left something to be desired… soo many holes in half the bread. Each slice has a significant hole in it, makes it difficult to use for sandwiches… not to mention the fact ½ my money is wasted. Recently their loaves have gotten smaller-​which I’ve accepted since a lot of companies have reduced their product while raising their prices. But the holes gave me no choice. Really unfortunate as it’s one of the few brands that are soy free, difficult to come by these days. So long SLS…

I love the taste, but ½ the loaf is missing from the 2 holes throughout.
Very disappointed, because I paid more for the loaf that fits in the toaster and never had this issue with the large slices.
Bought at Food Maxx, Oakland, CA.

Just recently found their Sheepherders bread. It is wonderful. Toasts well and is soft enough to make a great sandwich.

I love the Garlic Sourdough, and the Cracked Wheat round loaf too !!!
I don’t notice any holes in either of these. I buy at multiple locations near Citrus Heights, Ca
(Sacramento area).

THIS BREAD IS OUT OF THIS WORLD!!! Been loving it for a couple decades now. Nothing comes close!

I would rate them a 5 because their bread tastes amazing, however the holes have to stop. Every loaf I buy, hoping that maybe the last was just a bad batch, has more and more holes. They claim their bread is made by hands, not robots, but maybe that is a mistake because the yeast is quite obviously not being evenly distributed. For now… a new sourdough I will have to find… so disappointed :(

I like this bread. However I am no longer going to buy it. Too many large air holes for too many years. I don’t like paying for something that is NOT THERE!

Flavor is great but what the heck is with the holes and the bread crumbling. Done with San Luis Sourdough, you’ve lost it.

Best bread in the world. I made my own for years, but nothing nothing compares. Yikes it’s like a drug or something. Love the cracked wheat toasted with butter. How can it get this good.

I wish there were a way to give them an A for flavor and texture, and a C– for quality control. I’ve been buying their loaves at Raley’s but I’m about to quit because of the big holes that have been appearing in them lately. I’ll try to post some photos. And I’m sending them a copy of the photos so maybe they can fix what’s going wrong.

Love this… both the regular and wheat. I purchase mine at my local Ralphs (I live in Irvine) … Ive noticed the holes too but I toast mine and put some Earth Balance on it… YUM! :d

Love the flavor, BUT the last three loaves have had HUGE air bubbles, so that you cannot make a sandwich with half the slices in the loaf.
Come on QC, get with it!!!

Me, too! Huge holes in the bread! I’ve been buying one or two loaves a week for a couple of years, but the last few months have been awful. Is it a new baker? Is it a new machine? You end up with half a loaf.

The last three loaves we have purchased had huge holes in the bread.
Has anyone else had this experience?
Wondering what has changed in their proofing or baking process.

Some of the prices are really good, but be very sure to double check before you buy. Have had 2 separate instances of finding mold on items.
That said, $ 1.25 for a loaf of rosemary and olive oil sourdough. NOM!