An article in the food section of the New York Times contains the assertion, "At influential bakeries like Clear Flour Bread in Brookline, Mass., or Tartine in San Francisco, it is often easier to find a flaxseed levain or a chestnut fougasse than a Pullman loaf of white bread."
In fact Clear Flour points out on its Facebook page that though it appreciated the mention in the Times, the Times claim needs to be corrected: "Actually we bake a lovely Pain de Mie twice daily." That's more often than they do anything with chestnuts.
If you are in Brookline or anywhere close to it, the bakery is well worth a visit if you don't mind a line and if you like bread or pastry.