I used to live in France and am now in the Bay Area. Here are a few products I like:
- Milk: Straus non-homogenized organic whole milk
- Butter: Kerrygold salted
- Bread: Costco walnut raisin
Have you tried these already? They're fairly easy to find and won't cost an arm and a leg. If they're not good enough, there's fancier stuff available, such as Rodolphe Le Meunier butter, or Backhaus bakery in San Mateo which makes great pains au chocolat.
Cheese is still way behind for sure. There's too much variety and catching up will take decades. Local creameries seem mostly interested in making triple crème variations and establishing their brand. I'm sure some of them will be very successful this way, but from a consumer's perspective I don't think it will work out as well quality- and cost-wise as the French model of buying unbranded cheese from a specialized shop that hand-picks their regional suppliers.
Another vote for Straus milk and Kerrygold butter. Regarding Straus, the difference between it and the second best is vast, for me. Nothing comes close.
- Milk: Straus non-homogenized organic whole milk
- Butter: Kerrygold salted
- Bread: Costco walnut raisin
Have you tried these already? They're fairly easy to find and won't cost an arm and a leg. If they're not good enough, there's fancier stuff available, such as Rodolphe Le Meunier butter, or Backhaus bakery in San Mateo which makes great pains au chocolat.
Cheese is still way behind for sure. There's too much variety and catching up will take decades. Local creameries seem mostly interested in making triple crème variations and establishing their brand. I'm sure some of them will be very successful this way, but from a consumer's perspective I don't think it will work out as well quality- and cost-wise as the French model of buying unbranded cheese from a specialized shop that hand-picks their regional suppliers.