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Wild Flour Bakery, Freestone

Melanie Wong | Aug 13, 2001 02:46 AM

After Saturday's apple fair festivities, I snuck out the "back way" from Ragle Park to the Bohemian Hwy. toward the coast to visit this brick oven, organic bread bakery. No need for an address, there are but a handful of businesses in the tiny hamlet of Freestone.

Only open Thurs-Sun, this was my first time here, although I've had the breads many times courtesy of friends who make the trek out here. Only a small selection of morning pastries and loaves are offered, but they bake the breads throughout the day so that you might be lucky and get a warm loaf. Samples of the are available so that you can taste before you buy.

This time I went for the rosemary-olive bread ($4) which is a small round loaf of crusty brown bread with a pungent rosemary aroma studded with kalamata olives. Even though I'd had more than enough to eat at the fair, I couldn't help pulling off a hunk to savor in the car. This rosemary had a special perfume, not the solventy aroma of most but higher toned and finer. The olives were still juicy and added a sharp note. The bread has as an uneven crumb and a nice resiliance. This is special stuff.

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