Baking is repetitious. On a scale such as ours, it is likened to an assembly line. We have a mixer, four people around the bench scaling and shaping dough, and someone at the oven. We make a few thousand baguettes over a week’s time, one such bread among a variety.
A loaf rarely looks the same as its neighbor. That’s the magic of using your hands and sharing your work among like-minded individuals. Although we are always striving for consistency throughout the day and each week, the end result always varies. A loaf may be slightly bulbous, fatter on one
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.