A big thank you to City Pages Magazine for naming us as the best bakery in the Twin Cities! Read the write-up on us here and check out the other Best Of Awards!
We use a poolish, a liquid, commercially yeasted pre-ferment, which ferments for 15 hours and then is added into the baguette dough. The benefit of the poolish is improved extensibility and adds a complex flavor to the bread. Prior to mixing the dough we do an autolyse, a process used
We partner with many restaurants, co-ops, and coffee shops around to provide the best breads and pastries in neighborhoods all over the twin-cities. Take a look at our map to see where you can get Rustica even close to home.