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.

No comments:

Post a Comment