We're traveling to San Francisco/the Bay Area this summer and I'm hoping to eat as much good bread and pastries there as possible. Suggestions welcome from any Bay Area locals or others who know who's got great bread or bread-stuff (like great flour I can't get in North Carolina!)
Tartine in San Francisco is legendary. Liguria Bakery in North Beach for foccaccia. Tony Gemignani has several restaurants for pizza. Manresa Bread in Los Gatos, Palo Alto and Campbell. There are really so many to choose from. ACME Bread in Berkeley. Chinatown San Francisco for char siu bao. Almost every city has something to offer. Persian bakeries for barbari. You will never be hungry!
No classes, but traveling to Italy for two weeks with my spouse and four good friends. Willing to bet folding money that some good bread will be consumed there, along with wine, amaro, etc ... I will add that that first picture (I guess it's the Armenian fingerprint flatbread?) looks divine!
No Baking specific travel planned, but I can’t wait to get back to baking classes hopefully in the near future. My 2-year-old and 10-month-old just got their first Covid vaccine (!) so I’m looking forward to venturing out more. Before having kids I baked professionally and between being out of the work force, two rounds of postpartum depression and the pandemic I’m just feeling lost as to what to do for a career moving forward. I think some in-person classes would go a long way towards helping me to start feeling a little more like myself again.
I believe in you! I’ve never baked professionally, but as a consumer and home baker, I feel like there is a huge vacuum for good quality baked goods in many cities, and the whole cottage bakery movement has really exponentially grown, so perhaps could be a potential way to still stay in practice but not do large volume beyond what you’re willing to do? And also have the flexibility of working from home. Obviously running a small business is never an easy undertaking. My dream retirement second-wind vocation (I work in medicine currently), if I continue to gain steam as an obsessive hobbyist, is to do a stall at a weekend local farmers market - bake a largish batch of a limited range of offerings and try to sell out. And then have the rest of the week to chill. A very unrealistic dream (some of these farmer market stalls are huge operations too!) but the idea of a limited time commitment and asynchronous to normal work week (mostly weekend focused time) maybe helpful. Best wishes! And there are few greater joys I’ve found than watching my child enjoying my home baked bread with a lot of butter, I hope you can look forward to sharing your craft with your kids!!
I am in Paris eating all the bread, but a highlight so far was a perfect simit from a vendor at the Marché Bastille. They also had a large, round, but shallow, bread labeled matlo that I was intrigued by. Sadly, you could only buy half or whole, and the diameter was easily 15 inches plus.
Cape Cod travelers. The best bakery and cafe on Cape, in my opinion, is Pain D'Avignon. I can recommend highly anything they produce. Near the Cape Cod Gateway Airport.
We're traveling to San Francisco/the Bay Area this summer and I'm hoping to eat as much good bread and pastries there as possible. Suggestions welcome from any Bay Area locals or others who know who's got great bread or bread-stuff (like great flour I can't get in North Carolina!)
Tartine in San Francisco is legendary. Liguria Bakery in North Beach for foccaccia. Tony Gemignani has several restaurants for pizza. Manresa Bread in Los Gatos, Palo Alto and Campbell. There are really so many to choose from. ACME Bread in Berkeley. Chinatown San Francisco for char siu bao. Almost every city has something to offer. Persian bakeries for barbari. You will never be hungry!
I will be at your September class at King David in Vermont.
Just grabbed the last spot in your KAF class in September. Looking forward to it!
Enriched class closed out . . . might you consider giving a virtual class?
No classes, but traveling to Italy for two weeks with my spouse and four good friends. Willing to bet folding money that some good bread will be consumed there, along with wine, amaro, etc ... I will add that that first picture (I guess it's the Armenian fingerprint flatbread?) looks divine!
No Baking specific travel planned, but I can’t wait to get back to baking classes hopefully in the near future. My 2-year-old and 10-month-old just got their first Covid vaccine (!) so I’m looking forward to venturing out more. Before having kids I baked professionally and between being out of the work force, two rounds of postpartum depression and the pandemic I’m just feeling lost as to what to do for a career moving forward. I think some in-person classes would go a long way towards helping me to start feeling a little more like myself again.
I believe in you! I’ve never baked professionally, but as a consumer and home baker, I feel like there is a huge vacuum for good quality baked goods in many cities, and the whole cottage bakery movement has really exponentially grown, so perhaps could be a potential way to still stay in practice but not do large volume beyond what you’re willing to do? And also have the flexibility of working from home. Obviously running a small business is never an easy undertaking. My dream retirement second-wind vocation (I work in medicine currently), if I continue to gain steam as an obsessive hobbyist, is to do a stall at a weekend local farmers market - bake a largish batch of a limited range of offerings and try to sell out. And then have the rest of the week to chill. A very unrealistic dream (some of these farmer market stalls are huge operations too!) but the idea of a limited time commitment and asynchronous to normal work week (mostly weekend focused time) maybe helpful. Best wishes! And there are few greater joys I’ve found than watching my child enjoying my home baked bread with a lot of butter, I hope you can look forward to sharing your craft with your kids!!
Going to the Kneading Conference and my daughter and I will be in your September class. Looking forward to it!
I am in Paris eating all the bread, but a highlight so far was a perfect simit from a vendor at the Marché Bastille. They also had a large, round, but shallow, bread labeled matlo that I was intrigued by. Sadly, you could only buy half or whole, and the diameter was easily 15 inches plus.
I hope you took pictures!
What is the difference between barbari and matnakash? They look somewhat similar.
Cape Cod travelers. The best bakery and cafe on Cape, in my opinion, is Pain D'Avignon. I can recommend highly anything they produce. Near the Cape Cod Gateway Airport.
Pain D'Avignon
www.paindavignon.com
15 Hinckley Rd, Hyannis, MA 02601
(508) 778-8588