This Way In >>

village baking co for hatch-5

Village Baking Company Opens Retail Storefront Bakery on Saturday


Village Baking Co. owner Clint Cooper bakes the best breads and croissants in Dallas

Village Baking Co. is in the old Whole Foods bakery, next to the DART line

It’s been difficult to buy a loaf (or twelve) of the best fresh bread in the city. Until now, Village Baking Co. has only sold their handmade breads, flakey croissants and buttery canelles at local farmers’ markets or to restaurants. That changes Saturday, September 29, when Village Baking Company will open a retail storefront in a corner of their from-scratch bakery on University Boulevard, on the northeast side of Central Expressway.

“We’ll open Saturday at 9 a.m. and keep baking and selling until 5 p.m.” says owner and lead baker Clint Cooper.  Look for a full selection of breads (whole wheat, Meyer lemon, authentic pain au levain, cranberry raisin walnut, sourdough, Kalamata olive), all made with fresh yeast and without dough conditioners or preservatives. “We’ll also have fresh croissants and bake fresh loaves of pain au levain in the afternoon, which will be ready for sale around 3 p.m.”

Then, beginning next week, the storefront bakery will be open Thursdays, Fridays and Saturdays from 8 a.m. till 5 p.m. Cooper says he’ll eventually expand the offerings and number of days they’re open.

To celebrate the opening, Village Baking Co. will debut “pretzel croissants” — croissant dough that has a pretzel look and texture on the outside, but remains soft, butter and flaky on the inside.

Gonna be hard to beat Cooper’s bagettes, caneles (custardy confections baked in copper molds lined with butter and bee’s wax, just like they’re made in Bordeaux) and his Kouign-amann, a folded pastry from Brittany that’s a caramel lovers fantasy.

Most loaves of bread run $3-5. Croissants and pain au chocolate cost $2, hamburger and hotdog buns cost $3, and the Kouign-amann is $3.

Village Baking Co., 5531 East University Boulevard, Dallas

Recently Published

kelly hightower
»

Kelly Hightower to lead kitchen at Michael Cox’s new eatery, OSO Food & Wine

  Michael Cox’s new restaurant, OSO Food & Wine, has ...

abacus
»

Hot Date: Chefs Tre Wilcox, Omar Flores and Kent Rathbun to cook for Abacus 15th Anniversary Dinner, September 27

  Abacus will celebrate its 15th birthday this month by getting ...

BLYTHE head shot web  copy
»

TV’s “Naughty Chef” Blythe Beck is back, taking over Kitchen LTO

Blythe Beck, the former Central 214 chef in the ...

austin cocktails
»

How’s Your Drink: New “Austin Cocktails” are bottled craft cocktails worth seeking out

Mixing craft cocktails, like playing chess or winning at office ...

pizzariachi
»

Ever had a pizza topped with mole or elotes or spicy Cheetos? Pizzariachi, a new Dallas pizza joint with a Latin twist, makes it work

This sounds crazy, but I’m eating a really good pizza topped ...

hibiscus-fall-menu-6
»

Graham Dodds is returning a F2T seasonal sensibility to Hibiscus, and you’re gonna like it

Since Graham Dodds took over the kitchen at Hibiscus a few ...

banh-shop-dallas-copyright-michael-hiller-11
»

Banh Shop, the new casual Vietnamese concept from Yum! Brands, debuts Friday in Dallas

classic banh miBanh Shop co-creater Yasmin WAgesDrunken noodles were ...

article image
»

Looks like The Establishment has closed

Nobody is answering the phone or opening the doors at The ...

Twenty-Seven restaurant, Dallas
»

Chef “DAT” David Anthony Temple opening Twenty-Seven restaurant

Well-known itinerant chef David Anthony Temple (you probably know ...