This Friday, August 30th!
Original Location Re-Opening Post-Remodel and Expansion
It’s the story behind the motivation to create a food experience that is uncomplicated but has an added touch and that showcases the best of seasonal ingredients that make restaurants like Rustic Bakery the real deal.
Owner Carol LeValley first started using organic flour in her breads because she thought it improved the flavor. After reading more about organic farming practices, she came to understand what an impact it has not just on taste but on the planet. This reinforced her decision to source local, organic ingredients as much as possible with recipes that are her own or are developed from sources that suit her high standards. She enjoys that her cafés have become neighborhood gathering spots where wholesome food generates enthusiasm and connection.
Sourdough Flatbread in Various Flavors
Expanded Serving Counter
Communal Table and Wrap Around Window Bar
Ms. LeValley kindly has shared her recipe for Meyer Lemon and Chickpea Spread, a bakery favorite. See you Friday!
Meyer Lemon Chickpea Spread
- 2 Garlic Cloves
- 1/2 Bunch Cilantro, Stemmed
- 2 Cups/16 Ounces Cooked Chickpeas
- 2 Lemons, Zest and Juice
- 3/4 Cup Tahini
- 1/4 Cup Water
- 1/4 Cup Olive Oil
- 2 Teaspoons Salt
- 1/2 Teaspoon Pepper
- Mince garlic in a small food processor.
- Add cilantro and process.
- Drop in remaining ingredients.
- Process until very smooth. Add water if needed.
- Serve with Rustic Bakery Flatbreads.