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If you do make a pilgrimage to a good bakery, you could buy and freeze extra. If you freeze fresh bread quickly, it stays good for a while. The best way to reheat it is to wrap the loaf in aluminum foil and warm it in a 350 degree oven. This drives the moisture back from the crust into the center of the loaf, producing a crisp crust and a moist crumb.
As a SF Bay Area native, I feel your pain. I too miss that Fisherman's Wharf crispy crust Sourdough with the dense and chewy center with that signature zing. I recently found a bakery in Morrisville/Cary that is pretty darn close. La Farm Bakery in Cary. I was just there this morning, talking to Lionel the master baker, picking up my fix. He even does classes on how to make Sourdough.
Mmmmm...La Farm sounds pretty good, will try it! Grocery store sourdough is generally not that good out here, although we did try Harris Teeter's and it was good...
Strangest thing since moving here from California....just like water, there is a shortage of sourdough bread. Not all grocery stores have it - its kinda an adventure to find it. I guess its not that popular out here??
Where the heck do you live?? Wife and I are avid Sourdough lovers and can easily find numerous varieties (pre-made/fresh, etc...) EVERYWHERE!
Seriously, have you looked??? Or are you just going to Food Lion () or something?
La Farm also sells at the Moore Square Farmer's Market on Wednesdays.
And I also heard from Lionel yesterday that they have a few things at Whole Foods as well. It's not the same experience, but sometimes it's convenient. Try the granola. My wife is hooked.
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What is this bakery doing in Cary? I thought only beige cookie cuuter chains were allowed there. 
) or something?
