Sourdough is still everwhere in cafes and restauants. Why? It's either tough or crunchy in a bad way. It's often riddled with holes. Butter doesn't work well on it, what with all the craters. It's not a nice base for things on toast, it's even worse untoasted. Nasty scratchy bread. Why can't we have normal, fresh bread/toast back on the menu? Cafes advertise it on the menu like it's a good thing. Smashed avo on sourdough. GET IT OFF THE SOURDOUGH and put it on decent toast. Even a slice of Warburtons would better. I found a dank, soggy, tasteless piece sinking into my soup in a restaurant last night. Weird. Rant over.