Whenever I visit the Bay Area, I always pick up a loaf of Boudin sourdough at the airport. San Francisco sourdough has a unique taste thanks to its own bacillus--Lactobacillus sanfranciscensis (https://en.wikipedia.org/wiki/Lactobacillus_sanfranciscensis).
San Francisco sourdough is the perfect base for french toast: thick, fluffy, and with a chewy crust. Here is my rendition served with bananas and Nutella. What a great way to start the day.