Village Baking Co. Dabbles In Flatbreads: Initial Results Are Very Good

Categories: Eat This

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Village Baking Co. is on a roll lately. In addition to turning out some of the best baked goods in Dallas, they've recently secured a portable, wood-fired oven. They've teamed up with Antoine Cantarel, who owns Bread Stone Ovens, LLC, and plan to wheel the bread-baking trailer to various events. Today they were parked at the Village Baking Co. parking lot turning out freshly baked flatbreads for $5 each.

If you're interested, you can find them at the Coppell Farmers Market tomorrow. They'll also be in Oak Cliff on Sunday helping the Bastille Day celebrations be as French as they can be. If you're not tempted yet, just wait till you get a look at these things.

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Potato and herb flatbread
Clint Cooper, the head baker at Village Baking Co., is pressing out the same dough he uses for his baguettes, and then topping the rounds will all manner of delicious things. There's a simple potato and herb version, one with figs and goat cheese and another with peppers, onions and olive oil.

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The Tarte Flambé, however, is the flatbread you'll be ordering again and again. Topped with onions cooked down until they're sweet as jam and just as spreadable, crème fraiche and chubby lardons of bacon, it's the most delicious baked good I've enjoyed on my feet in some time.

This weekend is more of a test run, and Cooper and his team are still feeling out when and where they're going to utilize the oven, but based on what I just tasted people are going to freak out about these little flatbreads this weekend. If that happens, I think you're going to see this oven in more places soon. Julie Brown, who also works for Village Baking Co., says the oven will likely be featured at local farmers markets in the future.

The oven will be easy enough to find at the Coppell Farmers, but Oak Cliff's Bastille Day celebration can get pretty crowded. I asked Cooper where they planned to set up shop, but he told me he hadn't gotten a map and wasn't sure yet. As he spoke another flatbread emerged from the oven, gently piping steam and fragrance, and I realized it's not going to be hard to find these guys at all. "Just look for the smoke," Cantarel said.

You should.

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Village Baking Co.

5531 E. University Blvd., Dallas, TX

Category: Restaurant

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4 comments
cynicaloldbastard
cynicaloldbastard

Where can a person find out the ingredients that go into Village Baking Company's products?  I ask because two weeks ago I bought an eight pack of hot dog buns.  Four are still in the original bag.  After a few days I was surprised to not find mold on the buns.  Today, on the 14th day after purchase, a tiny amount of mold was growing on two of the four.  Methinks there are preservatives and other nasties in the products. 

In comparison, the organic bread I bake at home will start growing mold in about 48 hours and be totally covered within 96 hours.

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