A new S.F. backyard bakery stuffs hot links and garlic confit into sourdough

Thick clouds of steam roll out of open double gas ovens, filling a small backyard in San Francisco’s Inner Richmond neighborhood with the bewitching scent of caramelized dough, fatty bacon and sweet roasted garlic. As cast iron pans with loaves of sourdough come out, their individual scents crystallize: The bacon loaves mingle with crispy pepper jack and jalapeño’s subtle vegetal heat, the garlic confit loaves have a hint of herbaceous acidity from lemon thyme.
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A new S.F. backyard bakery stuffs hot links and garlic confit into sourdough

Thick clouds of steam roll out of open double gas ovens, filling a small backyard in San Francisco’s Inner Richmond neighborhood with the bewitching scent of caramelized dough, fatty bacon and sweet roasted garlic. As cast iron pans with loaves of sourdough come out, their individual scents crystallize: The bacon loaves mingle with crispy pepper jack and jalapeño’s subtle vegetal heat, the garlic confit loaves have a hint of herbaceous acidity from lemon thyme.
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