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Blake Street Baking

The best bread you've ever had

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To order, head over to the calendar to find out when items are available for regular pickups.

Breads


signature sourdough

...is made with all-organic flour, including a healthy dose of whole einkorn flour. Einkorn is an ancient, unhybridized variety of wheat. The ancient Egyptians used einkorn extensively in their bread. It doesn't hold on to a rise as nicely as modern wheat flours, but its complex flavor and creamy texture is an integral part of the specialness of this loaf.

In the 24 hour fermentation, the warm dough is home to complex chemical reactions that create flavors, yeast growth that leavens the dough, and enzyme activity that breaks down the gluten, making it easier to digest.

Ingredients: organic bread flour, organic whole wheat flour, organic whole einkorn flour, organic einkorn flour, organic gluten flour, salt.

CONTAINS: wheat

$12.00/loaf


Challah

... is the traditional celebration bread of Eastern European Jews. You can tell it's special because of the fancy braid - which has no purpose other than to make it look beautiful - and the inclusion of special, expensive ingredients such as sugar, eggs and oil. 

This challah's uniqueness comes from two original ingredients. Using oat milk instead of water provides more protein for a more delicate crumb. Orange blossom water is just a flavor glow-up that takes it from special to unspeakably delightful.

Ingredients: organic bread flour, organic safflower oil, organic sugar, organic oat milk (oats, sunflower oil, minerals (dipotassium phosphate, calcium carbonate, tricalcium phosphate), sea salt), organic eggs, orange blossom water, yeast, salt

CONTAINS: wheat, eggs

$9.00/loaf (Sourdough challah is available by special order $15/loaf. Use the "contact us" link at the bottom of the page to start your order.)


Homegrown rosemary focaccia

... is so ridiculously buttery, in spite of the 0% butter content. It's all in the estate-grown organic olive oil harvested in Yolo County by members of the Yocha Dehe Wintun Nation. It just soaks into the wheat flour, creating a silky dough that bakes up into one of the best things you can put in your mouth.

The focaccia has two kinds of salt: fine sea salt in the dough and flaky Maldon sea salt on top. The rosemary grows on a bush less than 6 feet from the oven where it's baked. There is nothing more local than that.

Ingredients: organic bread flour, organic olive oil, organic rosemary, organic sugar, yeast, salt

CONTAINS: wheat

$9.00/loaf (Sourdough focaccia is available by special order for $12/loaf. Use the "contact us" link at the bottom of the page to start your order.)

Cookies


Gorditas

When I was in Mexico, I ran into a woman sitting outside a church. She was making gorditas, little cakes made of a mixture of wheat flour and masa (corn). They were sweet, just barely, and she was cooking them on a plancha, kinda like pancakes. These cookies are the story of that trip to Mexico, with both masa and flour, a little piloncillo for sweetness, and pumpkin seeds.

Ingredients: organic all-purpose flour, piloncillo (raw cane sugar), organic masa harina, organic unsalted butter, organic pumpkin seeds, organic shortening, organic milk, organic eggs, cinnamon, salt

CONTAINS: wheat, eggs, milk

$12.00/one dozen small cookies


Sesame Chocolate Chip cookies

In the last few years, there's been an uptick in recipes for chocolate chip cookies that call for the dough to be rested overnight in the fridge before baking. Resting the dough is a technique I use in all of my bread recipes. It's called autolyse, and was developed in France in the 1970s. Resting allows the flour to hydrate. The liquids get a chance to penetrate past the surface of the individual flour granules, and saturate the middles.

In my imagination only, it also helps the sesame and chocolate in these cookies meld, two complex flavors fully combining into something even more delicious.

Ingredients: organic chocolate, organic wheat flour, organic tahini, organic butter, organic sugar, organic egg, organic vanilla, baking soda, salt

CONTAINS: wheat, milk, sesame

$12.00/one dozen small cookies


Indescribable mahlab cookies

The most delicate and subtle of baking spices, mahlab is the ground up stone of the St. Lucie's cherry, botanically related to almonds. It's used mostly in the Mediterranean, from Greece to Egypt, mostly in baked goods (though we have been known to sneak it into ice cream and savory sweet potatoes). It gives these cookies a unique warm note. It is truly not possible to describe the flavor of mahlab. Do not miss out on the unique experience of tasting mahlab for yourself.

These delicate cookies melt in your mouth.

Ingredients: organic wheat flour, organic unsalted butter, organic safflower oil, organic sugar, organic confectioner's sugar (sugar, tapioca starch), organic egg, organic vanilla, mahlab, organic almond extract, baking powder, baking soda, salt

CONTAINS: wheat, dairy, eggs, almond

$12.00/one dozen small cookies

Classes


Basic sourdough baking class

Gather three of your friends in my kitchen, and let's bake!

After this 2-3 hour class, you will have the knowledge to begin your own relationship with sourdough baking. We will cover every step, from building a starter to shaping the loaves to baking. You will learn to bake by touch and smell.

Sourdough baking is complicated! You won't have mastery of the process at the end of the class, but you will get a jump start on the experience you need to produce your own bread. If you are already baking sourdough, I can give you expert tips to improve your own baking.

You will also take home your own fresh loaf of bread, plus some of my starter.

If you have any questions, use the "contact" button to get in touch.

$85/person with a group of four people


Basic gluten free sourdough baking class

Baking gluten free sourdough is a big undertaking! Find up to three of your friends, and let's gather in my kitchen, where I will walk you through all of the challenges.

We will cover which flours to choose (I like sorghum in the mix) to timings and avoiding cross-contamination.

Baking gluten free sourdough is especially tricky, so you won't have mastery by the end of the class. You will know enough to understand the process, and to be able to improve your baking over time.

You will have a fresh loaf of bread plus your own gluten free starter to take home.

If you have any questions, use the "contact" button to get in touch.

$95/person with a group of four people

We love special requests! 

If you have an event coming up and you need ...

  • a special cake,
  • or a lot of cookies,
  • or extra bread for a dinner party,
  • or rolls for a special meal

...we would love to work with you.

Custom flavor stories are a specialty!

 

Get in touch!


Blake Street Baking

1404 Blake Street

Berkeley, CA 94702

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