| With Saltwater Bakeshop, Lifelong Baker Gives Back to Her Community |
Brittany Dunn has been baking for as long as she can remember. From working in kitchens in her youth to heading straight into culinary school after high school, she has been motivated to become a professional baker and pastry chef throughout her whole life. In 2018, after years of working as an executive pastry chef at Mr. Holmes Bakehouse as well as a consultant and recipe developer, Brittany started her own business, Saltwater Bakeshop (the name paying homage to her San Diego County hometown beach culture).
What started as a one-woman operation has continued to grow, and earlier this year, Saltwater Bakeshop became a regular stand at the Ferry Plaza Farmers Market. On Saturdays, you can find everything from tried-and-true artisan loaves and baguettes to breakfast staples such as classic croissants and fruit-filled muffins and danishes, inspired by the seasons. We talked with Brittany about how community, seasonality, and a love for baking have shaped the bakery into what it is today. |
|
| | | Tomorrow! Book Talk with Alice Waters, July 16 |
| Stop by the Foodwise Classroom at the Ferry Plaza Farmers Market for a conversation with Alice Waters about her new book, We Are What We Eat: A Slow Food Manifesto, followed by a book signing hosted at Book Passage. |
|
| | | Foodwise Summer Bash Success |
| Thank you to everyone who joined us at a sold-out Foodwise Summer Bash last Sunday, in support of farmers markets, food access, and youth education! Thanks especially to our chefs, bartenders, wineries, sponsors, and volunteers who helped make this delicious fundraiser possible. Want to relive the magic or see what you missed? Check out the photos! |
|
| | | We're Hiring! Education Manager: Foodwise Teens |
| Are you passionate about food, education, and working with young people? We're hiring a full-time Education Manager for Foodwise Teens, a paid job training program where teens build skills to sustain healthy lives and a healthy planet. The deadline to apply is July 22. |
|
| | | "Goodbye for Now" from Capay Mills |
| Following an extended market hiatus, Capay Mills is taking an official break from the Ferry Plaza Farmers Market. Read a recent message from farmer and miller David Kaisel. |
|
| | | Oven Baked Falafel with Zhoug |
| This recipe was developed by Foodwise intern Aubrey Reuben for the Foodwise Teens program. It's family friendly and adaptable to what herbs are in season or to your taste. |
|
| Ferry Plaza Farmers Market: Featured Vendors |
|
Summertime Ambrosia Melons at Zuckerman's Farm
From Stockton, California, farmer Roscoe Zuckerman will bring Ambrosia melons to the farmers market tomorrow. This melon's sweet flesh is smooth and juicy and pairs well with salty prosciutto and cheeses. Stop by for the fruit of the summer. |
| Ujamaa Kitchen Pop-Up: Gumbo Social
Foodwise is partnering with En2action’s Ujamaa Kitchen to highlight a rotating roster of BIPOC food makers. Chef Dontaye Ball of Gumbo Social will be at the farmers market the next two Thursdays with delicious offerings like chicken and sausage gumbo, California greens, and grilled shrimp po’boys. |
|
| Mission Community Market: Featured Vendors |
|
Mandela Partners Pop-Up: Melan-AID
Foodwise is excited to work with Mandela Partners to support local food entrepreneurs in popping up at our farmers markets to connect with the larger Bay Area community. Jameelah Lane of Melan-Aid specializes in making organic alkaline lemonades, with the intention of educating underserved communities in healthier living practices. |
| Get Your Greens and Beans From Iacopi Farms
At the Mission Community Market on Thursdays and at the Ferry Plaza Farmers Market on Tuesdays and Saturdays, the Iacopis are known for their beans, peas, artichokes, and leafy greens, all grown in Half Moon Bay. |
|
|
|
|
|
|
