I was riding my bike down Robertson when I passed Fred’s Bakery and Deli. Fred’s is supposedly the source of Langer’s Rye. I picked up a loaf of the corn rye, which while tasted was good the texture was way off. I think Langer’s does the second bake which give it the signature crust and the tender inside. I’ll have to see if there are ways I could recreate the texture. Plus I need to make a pilgrimage to Langers, since it has been a while.