Whole Baguettes

Of the two loaves sold to go, this is the saltier and the leaner: 660 mg of sodium against 560 in the Whole Wheat, and 1 gram of fat against 5.

Real sourdough rises on a starter of wild yeast and lactic acid bacteria, which is where the sour tang comes from. The listing doesn't say whether this loaf is made that way. San Francisco has been baking it since the Gold Rush, and Boudin Bakery dates to 1849.

1 gram of sugar, where the brown loaf has 10. $4.

I'm reading this as the brown bread from the table basket, since the to-go list has exactly two loaves, this one and a sourdough, and the basket holds the same two.

Against the sourdough, the published figures show 370 calories to 260, 10 grams of sugar to 1, and 6 grams of fiber to 2. That sugar gap is why the brown bread tastes faintly sweet. The sourdough carries more salt, 660 mg against 560.

The grocery-store version, sold as The Cheesecake Factory at Home brown bread, is a separate product, and its label lists dried molasses, brown sugar, oats and rye. Gluten and wheat are the only allergens here.