Baia Pasta Prepares to Go Public With Popup Dinners and a CSA

has been producing thick-walled, golden “spinners” with thick walls and sandpaper-rough ridges and curled spelt ringlets that look as if they've been molded out of fresh clay. But sales have been limited to the Pop-Up General Store events in Bekeley, San Francisco's New Taste Marketplace, and Eat Real Festival. This month, however, owners Renato Sardo and Dario Barbone are finally going legit with a new Oakland production facility and a series of popup dinners at Coffee Bar.

Before moving to the United States six years ago, Sardo was executive director of Slow Food International in Bra, Italy, an organization committed to preserving artisanal foods. Now he's decided to make them. “Three years ago I noticed it was peculiar that among the whole local-food movement no one was making dried pasta artisanally,” he says. “If you go to Whole Foods or a specialty grocer they have shelves filled with imported Italian pastas made with wheat from the United States or Canada.”

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