New Berkeley bakery La Fournée to source locally

Croissants that will be on offer at La Fournée, expected to be open in January on Domingo Avenue in Berkeley. Photo: La Fournée

Remember Frank Sally? He’s the award-winning pastry chef we told you about in August who is opening a traditional French-style bakery called La Fournée in Berkeley’s Claremont neighborhood. His latest ETA is January, he says, and work is progressing well.

Sally, who taught at the San Francisco Baking Institute, has taken over the old Bread Garden space next door to Peet’s on Domingo Avenue, across the street from the Claremont Hotel. In terms of the build-out, Sally reports he is collaborating with Dan Austin from Berkeley’s Rocket Restaurant Resource, who has been “invaluable in the process.” He is working on the service area of the store himself and hopes to use the original floor there and bring the room back to its original form as much as possible.

“My hearth oven arrived from Italy and a lot of my equipment is on the way,” he tells us.

Chocolate cakes: Frank Sally, who is opening La Fournée, has worked at Meadowood, and Montclair Baking. Photo: La Fournée

As far as what breads and pastries we can expect, La Fournée’s website includes a photo gallery which offers a mouth-watering display of traditional French croissants and pains, as well as sophisticated cakes and tarts.

Sally says he is sourcing from local purveyors as much as possible. “I am planning on using organic butter, milk and cream and all of my flour will be organic,” Sally says. “I am getting the organic dairy from Humbolt Creamery and the flours will be from Central Milling.”

Sally says he still looking into fruit and produce suppliers and will be checking out vendors at the farmers’ markets and meeting with local organic meat purveyors. The pour-over gravity drip and French Press coffee served at La Fournée will also be locally sourced, from the Bay Area’s Bicycle Coffee.

“I am really excited about opening,” says Sally. From the response on Berkeleyside over the summer to the news that the bakery was on its way, it would seem he’s not the only one.

Sally won first place in the organic bread category at the 2011 Mondial du Pain in Lyons, representing the U.S. Photo: La Fournée

Related:
Pastry chef to open new bakery in Bread Garden space [08.14.12]

This story is published on Berkeleyside and on Berkeleyside NOSH, our new food section covering Oakland and Berkeley. Bookmark Berkeleyside NOSH and follow Berkeleyside NOSH on Twitter, and on Facebook.

Print Friendly
Tagged , , , ,
  • irisandjules

    Looks fantastic! I would really love it if he would make at least one gluten free bread. Or allow for special orders.

  • Completely_Serious

    ““My hearth oven arrived from Italy and a lot of my equipment is on the way,” he tells us.”

    Uh, that’s not very local. The Sears Scratch and Dent outlet in San Lorenzo sells ovens. That’s pretty local.

  • Carlo

    Since the flours come from Central Milling in Logan, Utah and the dairy products from Humboldt Creamery in Fortuna more than 250 miles from here and sugar is not grown locally, I’m not sure what it is about these pastries and breads that is “locally sourced.” Not that there’s anything wrong with that.

  • Guest

    We keep driving by looking to see if it’s open! We can’t wait!

  • Old hat

    What’s the difference between “pour over” and the old Chemex?

  • The Sharkey

    That’s like asking “What’s the difference between ‘bespoke’ and ‘custom?'”
    Trendy hipster vocabulary.

  • Alice Kahn

    To source or not to source that is the question

  • originalone

    Maybe the local sourced means the customers?

  • Stephanie

    Humboldt creamery is from Fortuna, way up North, and Central Milling is in Utah.
    Can someone explain how that is “local?”

  • http://www.facebook.com/people/Marco-Bianchi/766409700 Marco Bianchi

    Let’s just hope that they don’t ask 5 bucks for a piece of bread

  • http://berkeleyside.com Tracey Taylor

    To those who are questioning just how local La Fournée will be in sourcing ingredients etc, please bear in mind Frank Sally said he would be “sourcing from local purveyors as much as possible.” I take full responsibility for the headline which, in hindsight, was perhaps misleading. Apologies for that.

  • http://www.facebook.com/cjuricich Chris Juricich

    Glory be to bakers! As their location isn’t very convenient for me, I won’t be visiting there very often as there are enough local purveyors to meet my needs here in West Berkeley, but I LOVE French pastry and breads so I wish him luck.

    As ever, my fear for any artisan location is pricing–artisans who prepare their own foods are, I realize, more labor intensive, and prices must reflect this–but as ever, my concern is my own wallet–I can get a decent loaf of freshly delivered Acme, Semifreddi’s or whomever’s at Berk Bowl, or get a loaf whose taste might be significantly ‘better’ and pay a premium…which on a daily basis, isn’t worth it.

    The fact that he is opening in Claremont implies to me an alarm bell that he would be able to charge a slight premium due to the neighborhood. Not too many folks in the 47% there if you know what I mean.

  • Bill N

    It looks like you’ve changed the lead picture every day this week – YUMMM!

  • guest

    I’m guessing you won’t be patronizing this place much if you consider an “Italian hearth oven” to be something that can be purchased from “The Sears Scratch and Dent outlet in San Lorenzo.”

  • Stan

    Rough Crowd. Poor place isn’t even open and already has a bunch of critics.

  • Guest

    I’m hoping that the prices won’t be too different than the previous tenant, who was actually slightly cheaper than Nabalom and La Farine for many things. It will make a big difference in which direction I walk for my baked goods!

  • Mbfarrel

    Jeez – “Welcome to Berkeley. Are you sure you deserve to be here/’