Look closely at the menu the next time you're offered bread service at a high-end restaurant in town. You're likely to notice that the bread comes from Noble Bread — that is, unless the restaurant's making it in-house. There's a good reason Valley chefs and restaurant owners are so fond of the bakery's product. Bakers Jason Raducha and Claudio Urciuoli use old-school techniques to produce consistently excellent loaves of bread. The Country Loaf is the bakery's signature offering, and it's great. But if you're a real fan, then you also hunt down specialty creations like the sesame loaf, which Raducha bakes just once a week. With subtle nutty flavors and a slightly denser crumb, this bread tastes just as excellent alone as when smothered with Nutella or butter. This year, Noble began milling its own grain in-house (locally grown heritage varieties, of course), bringing it one step closer to the true traditions of Old World baking.