Wooden Spoon Cafe & Bakery, which I reviewed last week, is now my weekend haunt, and I regularly hang out at one of the tables in this small spot, digging into pastries baked in the open kitchen just behind the counter.
I also love the breakfast and lunch sandwiches here, with smart fillings piled onto brioche and crusty baguettes -- but even though these sandwiches are served in a bakery, the breads are not baked at Wooden Spoon.
Good as those purveyors are, the outsourcing struck me as odd: a bakery that doesn't make its own bread?
"It's a space issue," one employee told me -- which made some sense, since proofing dough and allowing it to rise does take some real estate.
But Jason Burgett, the chef and co-owner of Wooden Spoon, has a much more detailed explanation. "We never intended to make bread," he says, noting that before he trained in pastry-making at Adagio Bakery (which he eventually took over), he'd worked on savory lines. Bread-making is an entirely different kind of baking -- and that's just not what he and his wife, Jeanette, wanted to be doing at Wooden Spoon.
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Instead, they concentrate on creating the treats, and they simply bring in bread from bakeries that specialize in bread-making.
And so far, it seems like a sweet deal.