Further evidence that the Bay Area is deep into a renaissance of pastry brilliance: four-month-old Starter Bakery, which is producing amazing scones,
Provencal Breton kouign amann, and the finest croissants SFoodie has had the pleasure to tear into. Seriously.
Jamie Hansen and Brian Wood launched their wholesale patisserie late last year, debuted at the semimonthly Pop-Up General Store in North Oakland, and moved into the former Blue Bottle roasting facility in Emeryville, in the shadow ― literally ― of the 24/580/980 interchange.
Hansen and Wood have been selling breakfast pastries to Pizzaiolo and Modern Coffee in Oakland, and to Barefoot Coffee in the South Bay. Tomorrow, they begin selling direct at the startup Albany farmers' market; in a few weeks, they'll set up a table at the Sunday Temescal market. In other words, Starter's thoroughly immersed in the East Bay, though baker Brian Wood was for years an instructor at the San Francisco Baking Institute, writing the enriched dough chapter and all of the pastry section for the 2008 textbook Advanced Bread and Pastry.