by Steven Doyle
We have extolled the virtues Village Baking Company and their beautiful pains au levain, kouign-amann, and delicately sinful pain au chocolat. Recently we discussed the rather elusive house-made butter and jams. We love what Clint Cooper and his crew have been producing, and finally after a restful excursion in France, the Dallas baker announces the arrival of his mobile baking truck.
The truck will take turns at events and farmers markets around the Dallas area, but you can experience the inaugural baking demonstration at their boulangerie caché located at 5531 E. University this Friday at 11am. This is the best news since sliced baguettes.
The oven was purchased from Antoine Cantarel who owns Bread Stone Ovens located here in the Dallas area. We will be talking more with Mr. Cantarel very soon about these marvelous ovens.
The regular store hours are 7:30am to 3pm each day. Wise shoppers show up early to snap up the warm stuff which tends to sell out quickly. You can also find Village baked goods at ten area farmers markets each weekend.
Here is what you might expect Friday afternoon:
TARTE FLAMBE – Creme Fresh, Caramelized Onions, Lardon.
FIG & GOAT CHEESE – Local Fig, Goat Cheese.
POTATO – Yukon Gold Potato, Thyme, Olive Oil.
VEGGIE – Peppers, Onion and Olive Oil.
