One of the best parts of working on our book Eat Good Food was going on “field trips” to meet and photograph some of the producers whose fruits, vegetables, cheeses, breads, and other products we sell at the Market. Our goal in doing so was not just to put a face to these products, but to explain what exactly makes the products so good. This video was taken on one such visit, when we went to Firebrand Artisan Breads’ facility in Emeryville, CA.
It was amazing to watch owner Matt Kreutz working with naturally leavened dough (i.e. no commercial yeast used) and a wood-fired oven. He works by hand in small batches, and really “babies” each loaf, giving it more or less time in the oven depending on what it needs. In this video, you’ll hear Dabney and I asking him questions in the background, and you’ll also see our photographer France off to the side. (She’s also the one with the accent, if you couldn’t guess.)
The real treat came at the end, when he gave us some of his incredible brioche rolls to take with us – the perfect thing to sustain us on our journey!