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One of Philly’s best roast pork sandwiches just got even better

The roast pork sandwich at Porco’s Porchetteria just got better — thanks to a toasted seeded semolina long roll from Baker Street Bread Co. Early this year, chef Chad Durkin noticed the revolution in artisan bread-baking, as folks like Nish Patel at Del Rossi’s and Danny DiGiampietro at Angelo’s have been elevating their cheesesteaks by focusing on the bread. Durkin, himself a baker and pastry chef from way back, thought that a new roll was in order. He reached out to Tim Ivory at the nearby Baker Street Bread Co. with a prototype. In July, Durkin unveiled the Porco’s x Baker Street roll as an option.
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    Jenn Ladd
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    I cover the food community. I want to know how the sausage gets made, and, when possible, I want to learn to make the sausage.