Last Friday I got out of traffic and detoured through Penngrove for a second visit to the new bakery. There were knotted loaves of challah on the counter, and a notice that breakfast (e.g., waffles, granola) is served on Saturdays. I picked up a day-old walnut raisin bread sliced loaf and a slab of feta torta.
Knoshing on the bread in the car, I was impressed by how well it showed with moist chewy crumb and crusty exterior, even as day old. It has more voids and heavier texture than the first time I sampled this style, an improvement over the earlier efforts. I liked it even more toasted for breakfast the next day.
The feta torta had two lines of green pesto and one thicker stripe of roasted yellow pepper. I liked the tanginess of the fluffy cheese body better than versions made with more marscapone.
For more about baker/owner, Keith Giusto, heres a piece in the local paper.
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