Photo: Courtesy Diablo Magazine
One of the joys of my job is profiling talented food producers who work with pristine ingredients and craft gourmet grub made with integrity, hard work, and heart.
That holds true for my story The Artisans in this month’s food issue for Diablo.
Read about a growing group of small-batch canners, jammers, picklers, preservers, brewers, bread-makers, and sausage shapers.
Meet people like Brian Wood of Starter Bakery who has a cult following on his hands with a breakfast pastry called a kouign amann, a golden round of dense, tight layers of flaky dough made with salted butter that delivers a satisfying, crackly, caramel crunch in each bite. It’s a favorite sweet treat at East Bay cafes and one taste is likely all a new eater needs to know why some dub the kouign amann pastry crack.
Keen to learn a thing or two about the Domestic Arts? Find links to classes in this piece so that you, too, can join the delicious D.I.Y. movement.
You might also like:
June Taylor’s Artisan Way with Fruit
Fermented Food Fans: Meet the Folks from Cultured
Minh Tsai, Hodo Soy Beanery
Culture Clash: D.I.Y. Yogurt vs Mass Market
Food in Jars: A Canning Queen and her Cookbook
Farmers’ Market Favorite Phoenix Pastificio
Vanessa Barrington: The D.I.Y. Delicious Diva
Thank you for stopping by Lettuce Eat Kale, the blog of food writer Sarah Henry. Here you'll find posts on school food, urban eats, people with edible interests, and more. Please take a look around and feel free to comment, or click to 
