Santa Rosa
Why I'm intrigued
A 100% sourdough boulangerie built on a 20-year-old levain carried over from the French Alps.
A French-country boulangerie in Santa Rosa run by Najine Shariat and Nas Salamati, using a 20-year-old levain that traveled from the French Alps and is fed exclusively on organically grown, stone-milled flour. Everything is 100% sourdough, long-fermented, and hand-shaped: baguettes, fougasse, seasonal levain loaves, and housemade French ice cream in the warmer months. Hours are limited (Wednesday–Saturday afternoons).
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