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Breaking Bread with Della Fattoria

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” James Beard.

Just the thought of bread baking in the oven evokes a sense of awe for me … most specifically because I cannot, for the life of me, bake bread successfully! I have tried … trust me. I don’t understand yeast; my hands mute to the texture of perfectly kneaded bread.

This past Friday, however, I was given the gift of bread in the form of a private tour of the Della Fattoria farm where all that amazingly delicious bread is made. photo 1Owners Ed and Kathleen Weber were gracious enough to invite me into their operations for an up-close experience with one of my all-time favorites: Rosemary Meyer Lemon. It was quite the process … one woman quickly and accurately measured the beautifully risen dough and tossed it onto the stainless steel kneading table, while the other skillfully and expertly (and quickly) shaped. Like watching a tennis match, it was literally a race to keep up with the each other!

After all the dough was measured, shaped and rested, they made a dimple in the top of each loaf and filled it with the rosemary lemon “pesto”. What began next was pure poetry in motion: the incorporation of the mixture into the top layer of the dough – a secret technique – that ultimately results in a beautiful, crusty, tasty top … each and every time!

Each perfectly created loaf was tossed into their personal baking basket and sat, waiting for their final creation in the oven.

Della Fattoria sells their award winning bread in stores throughout Sonoma County and beyond, has their own bakery/café in downtown Petaluma and, during the summer, offers farm-to-table dinners … at the farm. I am a Della Fattoria fan for sure … and I am convinced you will be too!


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