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