Comments on: Wild Flour Bread - Freestone http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html In LA, but Still Exploring Desserts Fri, 05 Dec 2008 10:59:28 +0000 http://wordpress.org/?v=2.6 By: Nina http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-21445 Nina Tue, 01 Apr 2008 04:19:05 +0000 http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-21445 Yes -- I've tried their scones -- I can't remember the flavors now, but they were good, too! Ah... can't wait to go back again... It's been almost a year! Yes — I’ve tried their scones — I can’t remember the flavors now, but they were good, too!

Ah… can’t wait to go back again… It’s been almost a year!

]]> By: Megan http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-21443 Megan Tue, 01 Apr 2008 01:44:31 +0000 http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-21443 After ten years of Wildfour (they opened in 1998) we've finally tried a scone today. We're not *scone people* (not really bread people either) but both are very much worth trying-- go for it on your next visit. We always like to introduce people to this great place, not too far from the city, but this place is *not* in the "Napa area" :) !! Hope you continue to enjoy this lovely Sonoma County delight! After ten years of Wildfour (they opened in 1998) we’ve finally tried a scone today. We’re not *scone people* (not really bread people either) but both are very much worth trying– go for it on your next visit.

We always like to introduce people to this great place, not too far from the city, but this place is *not* in the “Napa area” :) !!

Hope you continue to enjoy this lovely Sonoma County delight!

]]> By: Sweet Napa » Blog Archive » The Chronicles of Napa, Part 1 http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-17137 Sweet Napa » Blog Archive » The Chronicles of Napa, Part 1 Tue, 04 Sep 2007 07:56:19 +0000 http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-17137 [...] The next day, we set out on an exploratory mission to Wild Flour Bread, committed to basking in the scenery, turning onto mysterious roads, and otherwise finding pleasure in getting lost. [...] [...] The next day, we set out on an exploratory mission to Wild Flour Bread, committed to basking in the scenery, turning onto mysterious roads, and otherwise finding pleasure in getting lost. [...]

]]> By: Sweet Napa » Blog Archive » I Left My Heart at Chino Farm http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-14644 Sweet Napa » Blog Archive » I Left My Heart at Chino Farm Mon, 06 Aug 2007 07:33:25 +0000 http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-14644 [...] Driving around the area is great fun, by the way. It reminds me slightly of a hotter Sonoma, with farm stands tucked into the hills and curvy roads. Back when I lived in Napa, I would often daydream about hopping into my car to make the pilgrimage to Wild Flour Bread. Now, Chino Farm is my new dreamy destination of choice. [...] [...] Driving around the area is great fun, by the way. It reminds me slightly of a hotter Sonoma, with farm stands tucked into the hills and curvy roads. Back when I lived in Napa, I would often daydream about hopping into my car to make the pilgrimage to Wild Flour Bread. Now, Chino Farm is my new dreamy destination of choice. [...]

]]> By: Sweet Napa » Blog Archive » Wild Flour Bread Revisited - Freestone http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-59 Sweet Napa » Blog Archive » Wild Flour Bread Revisited - Freestone Tue, 14 Mar 2006 01:00:09 +0000 http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-59 [...] My visit to Wild Flour Bread last month changed not only the way that I think about bread, but also the way that I think about my schedule. If I plan on being in LA for two weekends in one month, my first thought is “That’s two weekends I can’t go to Wild Flour Bread.” (Though my next thought, which cheers me up some, is “That’s two weekends I can go to The City Bakery.“) I also think about every Friday and Monday coming up, and whether I can get there to try its pizza, which is served only on those days. I haven’t managed it so far. Anyway, with a lot of excitement and a slight fear that it might not live up to our first visit, Chad and I drove an hour and fifteen minutes on Sunday solely to eat Wild Flour Bread. [...] [...] My visit to Wild Flour Bread last month changed not only the way that I think about bread, but also the way that I think about my schedule. If I plan on being in LA for two weekends in one month, my first thought is “That’s two weekends I can’t go to Wild Flour Bread.” (Though my next thought, which cheers me up some, is “That’s two weekends I can go to The City Bakery.“) I also think about every Friday and Monday coming up, and whether I can get there to try its pizza, which is served only on those days. I haven’t managed it so far. Anyway, with a lot of excitement and a slight fear that it might not live up to our first visit, Chad and I drove an hour and fifteen minutes on Sunday solely to eat Wild Flour Bread. [...]

]]> By: Sweet Napa » Blog Archive » Waiting for Schlumberger http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-48 Sweet Napa » Blog Archive » Waiting for Schlumberger Wed, 01 Mar 2006 01:39:10 +0000 http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-48 [...] The cheddar onion rye was good, too, but our dough was very wet, which caused us no end of concern; it was almost too gooey to shape without getting swamp hands. So, they turned out very moist and collapsed when baked, and I’m not sure whether baking them longer would have helped things much because of our faulty dough; an ingredient was probably mis-scaled along the way. They had a nicely balanced flavor, though. The chef instructor warned us to dice the cheese small–about 1/4″– or else the rolls would collapse and spread when baked. True, especially for our dough,, and such a shame that I couldn’t duplicate Wild Flour Bread’s huge chunks o’ cheese brilliance. I’ll just find another time to copy it. In this case, what I liked best were the melted cheese feet that came off the bread and crisped into pure salty cheesy goodness… I count at least 4, and possibly 7, of them in the pic below.  We totally meant to do that… [...] [...] The cheddar onion rye was good, too, but our dough was very wet, which caused us no end of concern; it was almost too gooey to shape without getting swamp hands. So, they turned out very moist and collapsed when baked, and I’m not sure whether baking them longer would have helped things much because of our faulty dough; an ingredient was probably mis-scaled along the way. They had a nicely balanced flavor, though. The chef instructor warned us to dice the cheese small–about 1/4″– or else the rolls would collapse and spread when baked. True, especially for our dough,, and such a shame that I couldn’t duplicate Wild Flour Bread’s huge chunks o’ cheese brilliance. I’ll just find another time to copy it. In this case, what I liked best were the melted cheese feet that came off the bread and crisped into pure salty cheesy goodness… I count at least 4, and possibly 7, of them in the pic below.  We totally meant to do that… [...]

]]> By: Nina http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-18 Nina Thu, 09 Feb 2006 02:26:00 +0000 http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-18 Yeah! We seriously debated finishing it all at once. The leftover was pretty much one end of it.... And we finished it with dinner. :) Oh, the memories.... Yeah! We seriously debated finishing it all at once. The leftover was pretty much one end of it…. And we finished it with dinner. :) Oh, the memories….

]]> By: Chick Pea http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-17 Chick Pea Wed, 08 Feb 2006 15:11:00 +0000 http://www.sweetnapa.com/2006/02/07/wild-flour-bread-freestone.html#comment-17 Oh man that fougasse looks divine, the cheese! I'd eat the whole thing in one sitting! Oh man that fougasse looks divine, the cheese! I’d eat the whole thing in one sitting!

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