Le French Dad Boulangerie, a quaint French bakery in Montclair, New Jersey, has quite a reputation locally. The owner, as we’ve heard, is French and trained in France, which only piqued our interest further. So, we decided to visit and picked up two loaves to try: a croissant and a sourdough. （If you’re interested in our thoughts on their croissant, check out our first review!） Today, though, I’ll be sharing my impressions of their sourdough.

Once home, we dove right in, cutting the loaf and tasting it both warmed up and at room temperature to appreciate its full range of flavors. When it comes to bread, flavor and taste are always priorities—and personal preference matters immensely. If you love a bread, that’s the only “right” bread for you. Here’s my takeaway: Le French Dad Boulangerie’s sourdough is a crowd-pleaser, but for me, it doesn’t fully capture the essence of sourdough. Let’s break it down by the six key qualities I usually assess for sourdough.

Appearance
This sourdough scores well for its looks. It meets the typical standards, with a rich golden-brown crust that’s smooth and even. Its shape is plump, and the surface is nicely rounded, demonstrating solid baking skills.

Aroma
A good sourdough should have a deep, enticing scent of toasted grains that draws you in. While this loaf has a pleasant bread aroma, I found the wheat fragrance to be somewhat mild, without the inviting, nutty scent that grabs your attention.

Crumb Structure
Inside, the crumb has a relatively uniform structure with moderate air pockets—though there were a few areas with slightly larger holes. The crumb gives insight into the fermentation and kneading process; here, it suggests either that the dough could benefit from a touch more fermentation or that the gluten is stronger than average.

Texture
Ideally, a sourdough should be soft yet resilient, with a light feel and no stickiness or toughness. This bread does wonderfully here—light, airy, and perfectly bouncy when pressed.

Most Important: Mouthfeel
Good sourdough has just the right amount of chew—not too soft and not too tough. For me, this loaf leans a bit on the soft side, almost like a typical white bread. Although the label mentions 10% whole wheat, I didn’t detect the strong, grainy flavors or fragrance I’d expect. The crumb is soft but lacks the elasticity and chew I crave, making the balance of textures feel a bit off. In my mind, each bite of sourdough should provide that delightful balance of chewiness and resilience.

Most Important: Flavor
A proper sourdough has rich, layered flavors: a natural sweetness, a touch of salt, and a mild tang from fermentation. Here, I was slightly disappointed as there was no tang at all, and the flavor was rather simple. As I mentioned, this bread is one that would appeal to most, given that many people prefer a milder, white bread flavor (which might explain why traditional sourdough isn’t always a hit). For me, though, a good sourdough has a certain complexity that keeps me coming back for more.

In summary, having a well-loved French bakery in a New Jersey town like Montclair is fantastic. Locals don’t need to go into the city to find high-quality bread, and it’s great to have accessible options that avoid the highly processed, additive-filled options at grocery stores. If you’re nearby, Le French Dad Boulangerie is well worth a try, and the surrounding neighborhood is a lovely place for a walk. However, if you’re coming from Manhattan or further away, it may not be worth the trip—there are simply so many outstanding bakeries waiting to be explored on Manhattan and NYC!