Tag Archives: Morell’s Bread

Bakers, cooks, cakemakers thrive at Berkeley Kitchens

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This month, the final nails will be hammered into the walls of The Berkeley Kitchens, a revolutionary new hub for artisanal food manufacturing in West Berkeley. Conceptualized by local sculptor and real-estate developer Jonah Hendrickson, the building is home to some 15 local food businesses, from bakers to caterers, and everything in between.

[Take a tour of The Berkeley Kitchens in the slideshow above. Photos by Tracey Taylor]

Hendrickson didn’t intend to make his name building kitchens. His first development project was a collection of artist studios in West Oakland that has been home to the Shotgun Players, Oaklandish, and “all kinds of really neat people,” he said. … Continue reading »

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Morell’s Bread plans to open a bakery in Berkeley

Eduardo Morell mans the oven at the Headlands Center for the Arts in Marin. Photos: Eric Smith
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Eduardo Morell says he’s “bringing everything home.” The baker, who lives in Berkeley but currently makes his bread working two days a week with a wood-fired oven at the Headlands Center for the Arts in Marin, is planning to open his own bakery just six blocks from his home in West Berkeley.

The move will give fans of Morell’s artisan loaves — currently available at Berkeley’s two farmers markets — the satisfaction of buying a truly ‘locavore’ product, while allowing Morrell a healthier lifestyle. He says he currently sleeps only two hours a night after his long baking days in Marin.

The bakery will be housed in Berkeley Kitchens, an emerging commercial kitchen space in an historic brick building on the corner of Carleton and Eighth streets and — all things going to plan — should be open at the beginning of October. … Continue reading »

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Baker’s dozen: To Berkeley from a brick oven in Marin

Eduardo Morell mans the oven at the Headlands Center for the Arts in Marin. Photos: Eric Smith
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As commutes go, Eduardo Morell knows he’s onto a good thing. The south-west Berkeley dweller spends 35 minutes behind the wheel before he reaches the bucolic setting that is home to the Headlands Center for the Arts near Sausalito, in the Golden Gate National Recreation Area. He’s greeted by fresh air, windswept hills, blue (or fog-filled) skies, the sound and smell of the ocean, and the seasons on display.

It is, without doubt, a special spot. That Morell gets to call it his workplace only makes it more magical.

The baker behind Morell’s Bread spends two 14- to 16-hour days at this artists’ enclave in a collection of former army barracks in the Marin Headlands, where he bakes naturally leavened bread in a wood-burning brick oven designed by master-builder Alan Scott. His loaves are served up to the artists-in-residence and sold at the Thursday and Saturday farmers’ markets in Berkeley. … Continue reading »

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Berkeley Bites: Jessica Prentice

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Jessica Prentice’s claim to fame comes from coining the term locavore, chosen as the 2007 Word of the Year by the New Oxford American Dictionary.

The New York City-trained natural chef lives and breathes the locavore lifestyle. She is a co-founder of Three Stone Hearth, a community supported kitchen cooperative on University Avenue, which sells nutrient-dense, prepared foods (think soups and stews in bone broth made from scratch), and co-creator of the Local Foods Wheel, a whimsically illustrated guide to local, seasonal and ecologically-sound eating.

Prentice, 41, is the author of Full Moon Feast: Food and the Hunger for Connection, and one of the women profiled in Temra Costa’s recent book Farmer Jane: Women Changing the Way We Eat.

She lives in Richmond Annex with her partner, fellow food advocate Jacob Wright who works at the Center for Ecoliteracy, and their 16-month-old son.

We sat down to talk at Three Stone’s communal table. Prentice nursed a large mason jar of reverse-osmosis filtered water spiked with trace mineral drops.

What do you like about running a food business in Berkeley?

We attract open-minded, forward-thinking people who want to eat well.  I love the diversity of our kitchen volunteers and apprentices.

One of our volunteers is a follower of The Hate Man, who espouses oppositional thinking. At first I just thought he was kind of intense and eccentric; he only ever wears a skirt.  He’s worked with us for three years — he sears the meats for us on Tuesday nights. Now I know that I have to just make commands: “go to the walk-in and get whatever”, without saying please or thank you. If I ask him how his day is he’ll say “bad”, and when I introduce him to new volunteers I let them know that they need to say “I hate you” to him as a greeting.

We also have a lot of transgender volunteers. People you call “he” but they’re on their period. We have plenty of only-in-Berkeley moments.

What’s challenging about owning a food co-op in town?

This is an expensive area and our community cooking business wouldn’t work if we had to pay all our kitchen workers. Labor is expensive. But we give people commercial culinary experience cooking high quality food in exchange for labor.

What kind of customers do you attract?

We have a cutting-edge group of customers that fall into several sub-sets. We have a lot of followers of the Weston A. Price diet, a nutrient-dense way of eating. We have people with kids who want their children to eat healthy. And we have people who have been through a major life-changing illness like cancer, come out the other side, and want to take care of their bodies. We get a lot of people who are interested in healing practices, and we get our share of wealthy customers who can afford to eat this way and just think it’s a good idea.

People who come to us know that good food is an investment — our meats are pasture raised, our produce is organic, we even use biodynamic raisins. It’s quality, nutrient-rich food so you need less of it but you pay a bit more for it.

Are there any misperceptions about the food scene here?

Eating locally is elitist — a notion that needs to be questioned.

It comes down to priorities and choices. Think about the amount of money that people — of all races — spend on their hair. You could buy a lot of good food with the money some people spend on hair treatments and products.

Almost every adult now has a cell phone. I ride the bus a lot, presumably a lot of people on the bus are of lesser means, but they’re all talking on their cell phones. What people pay for a cell phone plan could also pay for a lot of good food. … Continue reading »

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