We did and were rewarded with truly excellent croissant and brioche and an interesting conversation with the friendly proprietor, who after thirty years in the television industry followed his passion and what is clearly an innate gift and began to bake bread, first for himself, then for friends, finally and inevitably for the community.
He uses artisanal flours and Normandy butter (though the butter he serves, with his sliced bread, he churns in his shop), and he’s researched available technology to good results, proofing his doughs carefully for maximum flavor and texture. We were so happy with him, and his products, that we left with a couple of ham-and-gruyère-on-flûte sandwiches for lunch later in the day, and a loaf of bread and a couple of canalés for later.
Oh, his coffee: Stumptown, and delivered from a well maintained espresso machine. This will be a routine stop from now on on our drives south.