Fort Bragg Bakery Grand (Re)Opening
My friends and I grew up on the Mendocino Coast expecting to find something sweet and delicious in that little bakery on Franklin Street, across from the Rec Center and down the street from our favorite art supply store. Fort Bragg was the closest thing we knew to a city, and a trip into town was cause for excitement—and a treat, of course. I can still recall the taste of the homemade bear claws at Schatt’s, which once occupied the space. My mom would buy two, one for my twin brother, and one for me. Getting up at 6:30 to catch the bus in time for our hour-long commute to school wasn’t so bad on those mornings.
It’s been a number of years since that space was a living, breathing bakery. In fact, since I moved back home 6 years ago it’s been through a series of changes, all taking it farther and farther from its heart and soul: the town’s bakery.
Now it’s back. Thanks to Tricia and Chris Kump, and their amazing staff of talented bakers, the Fort Bragg Bakery is re-opening tomorrow morning at 7:30.
Over the past two months I’ve had the pleasure of setting up their coffee program, training their baristas, and sneak previewing all kinds of delicious breads, pastries, and pizzas. It’s rare that a community with such a deep tradition of finely crafted food and beverages gets wowed like this, but that’s exactly what’s going to happen tomorrow morning.
Stop in for the best pastry you’ve had in years, or lunch that feels like it was made by your friend who’s a chef in her home kitchen out of ingredients from her farm in the back yard. The pizza is great. Omnivore or vegetarian you’ve got a number of great options to choose from. Chris and Tricia are perfectionists…when the chevre isn’t quite as good as they want it to be, they just make their own. It’s like that with everything you’ll find as soon as you step through the door. Plan on buying a loaf of bread or two to take home with you. You may have never seen crust and crumb dance together like this before. And of course, finish your meal with a great cappuccino, carefully pulled shot of our Organic Northern Italian style espresso, or cup of delicious brewed coffee. We crafted a special dark roast blend that’s nutty, chocolatey, and richly toasty. Alongisde the dark roast will be a seasonal rotation of one of our great single origin coffees roasted light, and our signature Fair Trade Decaf as well.
I’m not sure if bearclaws are on the menu, but I’m sure that somewhere between the tart tatin and the pain au chocolate I can find a number of reasons to look forward to getting out of bed on these rainy winter mornings.