CHOCOLATE CHIP COOKIE DOUGH BON BONS ICING ON THE CAKE October/November 2015 61 Those in the South Bay who adore crusty, rustic, naturally leavened bread usually default to Acme or LaBrea or some other made-elsewhere source that’s widely stocked on local market shelves. A new and outstanding alternative is tiny Farmhouse Bread Co. in San Carlos, a just-getting-started operation that is in the process of enlarging its distribution to restaurants, farmers markets and stores. The levains, baguettes and batards are first class. Currently, the bread can be found in the South Bay at Trag’s Market in San Mateo and Zola restaurant in Palo Alto, with more outlets undoubtedly coming. Ironically, as the consumption of high-end carbs has been booming, so has the gluten-free movement that eschews the use of wheat. No worries. Gluten-free baked goods are increasingly available at farmers markets and elsewhere, and operations like Icing on the Cake and Studio Cake have a wide repertoire of wheat-free desserts. Making gluten-free pastries isn’t as challenging, tastewise, as producing bread with the pleasing properties consumers are used to in regular bread. A newly minted bakery in San Mateo called Ducks & Dragons has perfected a recipe and special techniques
South Bay Accent - Oct/Nov 2015
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