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. Continue reading
Filed under Steven Doyle
by Steven Doyle
There are a few terrific bakeries around the Dallas area, and one we enjoy for its daily surprises is Village Baking Company. If you travel the various farmers markets around the city you will find their fresh baked goods being offered, or you can go to the source which is hidden at 5531 E University. Continue reading
Filed under Bread, Steven Doyle
by Steven Doyle
I had a chance to stop in to see Clint Cooper at the new Village Baking Company storefront and was fascinated by his excellent selection of breads and offerings. The very tiny shop is packed ear-to-ear with unusual breads that you might not normally find in the Dallas area. They are only open a few days a week, so if you decide to go, do so early as the shelves are wiped clean rather quickly.
The afternoon I dropped by, which was a Saturday, a woman popped in and demanded a bag of croissant. They had just sold the last croissant and she was none too happy, in fact I believe she said just that. The production of croissant, and other breads are increased each week to meet the demand, but the little shop that has been selling mostly retail and farmers markets is being hit with an ever increasing demand. And for good reason. Continue reading
Filed under Bake Sale, First Look, Q-n-A, Steven Doyle
by Steven Doyle
You may not have heard of the Village Baking Company, but they have been quietly been baking their artisan-style breads for the past eight years in the Dallas area. Clint Cooper has been baking his breads using only natural and organic ingredients such as unbleached flour, ground wheat, whole grains, filtered water, and sea salt – and absolutely no chemicals or preservatives. All of Village Baking’s Artisan breads are baked in small batches on hearth deck ovens giving our bread the distinctive goodness and golden crust that is its signature. Continue reading
Filed under Bake Sale, Bread, Steven Doyle
