Friday, May 21, 2010

Saturday Markets

We will be at the following markets on saturday. White Rock, McKinney, Frisco, Coppell, Keller & Austin's Barton Creek. Weather is looking good...hope to see you there!

Friday, May 14, 2010

Pain Au Levain

Below is a post about our Pain Au Levain
by Kim Pierce, Dallas Morning News on May 8th

Farmers Market Finds No. 2: priceless by Kim Pierce- posted May 8, 2010
"I am excited to report that I got to the White Rock Local Market this morning in time to snatch up one of Village Baking Co.'s pain au levain, another revelation. Clint Cooper is quite possibly the most talented bread baker in Dallas.
Pain au levain is an amazing bread, with a crust so crunchy it sprays crumbs in every direction when you cut into it. And the interior is so complex - at once dense, springy and nutty, with layers of flavor. Toasted with a little butter, it's heavenly.
Village Baking Co. is at several area farmers markets, including
Coppell, Frisco and McKinney (Chestnut Square on Saturday only).
Oh the irony: I pride myself on being such a health foodie, and what did I have for breakfast today? Processed meat (Homestead Land and Cattle Co.'s hot dogs, see
previous post) and bread made with refined white flour and butter. Not sorry."

Come see us in the morning! We will be at the following markets:
Coppell, Keller, Frisco, McKinney & Barton Creek (Austin)

Friday, May 7, 2010

Saturday Markets

Farmers Markets- May 8th
White Rock, Coppell, Keller, McKinney-Chesnut Square, Frisco, Austin-Barton Creek

No Farmers. No Bread.
By Kim Cooper
Thank heavens for our wheat farmers in America. If it weren't for them, none of us would have bread on the table. Clint and I both come from a long line of farmers. My great grandfather settled the farm and ranch, in Hansford County, where I was raised and where golden wheat still grows strong. I spent summers riding in the combine with my dad and then driving the old ford truck full of wheat to Bernstein Elevators. My favorite part of the day was getting an ice cold bottle of coca cola from the elevator and savoring every sip on the way back to the field. Little did I know one day I would marry a baker and see things come full circle....from planting, to harvest, to flour and then into the amazing bread formed by husbands hands. We are currently testing the wheat from our farm to hopefully use for our breads! The day we bake our bread from the wheatfields that my family has farmed for over 100 years will indeed be a happy day. This is one of the many reasons we just love the local farmers markets! Hope to see you all out this saturday!

Thursday, May 6, 2010

Dallas Morning News...thanks for the great press!

Excerpt from yesterday's DMN....

Village Baking Co. pain au levain
Clint Cooper bakes his pain au levain (sourdough) only for farmers markets. The dough requires 30 hours of fermentation, he says, and produces his most unique bread: "amazing, intense, wheaty and natural." It ought to be a fine loaf. Cooper owns Village Baking Co., which had a retail bakery in Colleyville before closing to concentrate on wholesale. Now he's back in retail, only at farmers markets, with breads, pastries and croissants. Confession: I'll be in line like everyone else to get his pain au levain; he was out when I stopped by. Cranberry-raisin-walnut made an awesome stand-in.

Kim Pierce/Reporter E-mail News tips

Several years ago, the Food section did a taste test of local croissants, and we wound up leaving out Colleyville's Village Baking Co. because the local favorite had recently given up its retail operation to concentrate on wholesale.
This morning, I was at the bakery's Dallas kitchen for a farmers market story when noticed some newspaper clips mounted on the wall and it hit me: The Village Baking Co. that several farmers market operators had been raving about was the same bakery that had once had the shop in Colleyville. No wonder they were saying it was so good.
Owner-baker Clint Cooper told me that he had looked into starting a market of his own, and when that proved to be unworkable, he started selling at the Coppell winter market in February.
Every Saturday, he or a friend or family member brings breads, croissants and pastries fresh from the Dallas oven to the Keller Farmers Market, Coppell Farmers Market, Frisco Farmers Market, McKinney Farmers Market and, this coming Saturday, to the White Rock Local Market.
I just sliced into a still-warm cranberry-raisin-walnut loaf he gave me - and what wonderful flavor and texture, with a crust that almost pings. How excellent to have this bakery back on the radar.