ANDRAE’S BAKERY © 2015
Locally Grown Heirloom Beans
Local Olive Oil & Vinegar
Jams & Preserves
Charcuterie includes sausages and other cured, smoked, and preserved meats.
We feature these artisan producers:
Fra’Mani~ Based in Berkeley, these handcrafted meats are made by Chef Paul Bertolli
Molinari Salame~ Dry cured Italian salumi made in San Francisco since 1896
Olli Salumeria~ Slow cured salame from Virginia
Fabrique Delice~ Traditional French Charcuterie made in Hayward
Olympic Provisions~ Flavorful pork salame made in Portland, Oregon
Grown by 5th generation ranchers in Lodi. These are full flavored heirloom beans that cook faster than beans found in stores (because they are less than a year old verses 2-3 years old for store bought).
We feature these extra virgin olive oil producers:
Amador Olive Oil~ Made from various Amador County olive groves
Bariani Olive Oil & Vinegar~ Made by an Italian family in Sacramento
Absolutely the best pasta! I could eat it plain.
Made using organic, high density durum wheat in Val d’Orcia in Tuscany. The quality of its texture and flavor is due to the superior grain used, bronze extrusion of the pasta, and slow drying for 26 hours at low temperatures (to preserve the original proteins and gluten of the wheat).
Salt Dishes & Spoons
Tea Pots & Cups
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