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Kitsap Artisan Bakers

Last modified on 2008-10-29 15:38:30 GMT. 1 comment. Top.

Now that farmers markets are through for the season, you might still have a hankering for some of those tasty baked goods you found at these markets.  Whether they are delicious cookies, intriguing crumpets, or delectable artisan breads, nothing tastes better with a good cup of coffee or tea during these chillier days and evenings.

One of this season’s favorite bakers is Luigi, who also has a small, old-fashioned neighborhood, line-up-for-your bread, bakery in west Bremerton. Owner-baker  Luigi Ferrari grew up in a big  extended Italian family who grew their own crops and made most of their food in a rural area of Michigan about 40 miles from Detroit.  His dad and his three brothers included a farmer, butcher, winemaker and carpenter.

“We kids were the labor force for our dads and uncles,”   laughs Luigi. He says his grandfather immigrated from the Abruzzi area of Italy to New York City where he pushed a vegetable cart. When he entered World War II in the U.S. troops he was shot down over France.  The funds he received from the service and his injuries were what enabled Luigi’s dad and his three brothers to come to the U.S. and eventually start their businesses.

As a result of growing up in a family where most things were home-grown and homemade, Luigi developed an appreciation for using only the freshest, finest ingredients in his artisan breads.  He orders his flour from Canada because they have European blends that provide the flavor and characteristics he wants.  When the truck arrives, he unloads 3000 pounds of flours and grains at a time and during the peak of the farmers’ market season, he was making more than 200 loaves a night along with assorted pastries such as brioches, scones, and cinnamon rolls. He starts at 10 p.m. and works through the night until about 8 a.m. when his bakery opens with fresh, warm, baked goods.  Anything he doesn’t sell during the day is given to a local food bank.

“Bakers have strong arms and I load a bowl weighing around 200 pounds from my mixer to the loaf- shaping board,” says Ferrari, who has a fondness for and collection of the well-made commercial baking equipment of by-gone baking eras.  On certain days he has specialty breads available such as rye on Thursday, challah on Friday and a to-die-for brioche on Saturday. Luigi’s Baking, Inc. is located at:  2712 15th St, Bremerton, Telephone: (360) 479-9452.  Hours are:  8 a.m. – 6 p.m. Tues. – Fri.; 9 a.m. – 2 p.m. Sat. Closed Sun. and Mon.

Another popular baking pair was the mother-daughter team of Tricia and Jan Evans who sold a variety of baked goods at the Kingston Farmers markets under the name of “Gianetto’s Bakery”.  There is an Italian influence here too as mom Jan Evans says her family lived in Naples off and on for 12 years.

“I learned to cook like an authentic Italian there,” says Jan Evans.

But she says she has had a life-long love of cooking and especially baking.  The baked goods she sells are made entirely in a commercial kitchen but she says she makes things as though it were in her own kitchen.

“I won’t ever compromise the highest quality of the ingredients I use no matter how much I make,” Jan says.

The Evans’ make four kinds of scrumptious cookies – oatmeal chocolate-chip; oatmeal scotchies, oatmeal raisin and peanut butter chocolate-chip.  They make a variety of cupcakes, and a butter-pecan, fresh apple, and lemon tea are among the many cakes they make.  Right now, they feature a Halloween cake and will make holiday and gift baskets to order (under their alternate business name of Basket Case).  To these they also add homemade English toffee, caramel corn, fudge and other goodies.

Daughter Tricia and mom Jan both laugh when they say Tricia had no interest in cooking until they decided to start their baking business two years ago.  Now she’s as enthusiastic as mom and bakes just as often. They are looking into participation in some holiday festivals but for now, they can be reached at (360) 405-0434 to place orders.

A third small baker that drew a lot of enthusiasts this year was Kristin Day and her London Maid Crumpets. Featuring an original crumpet recipe she devised about 28 years ago with a food specialist, Day has most recently been in the individual home health care field but decided this year to resume making her fabulous crumpets.  She is the only vendor in the area to offer this unique product.

“A lot of people don’t know what a crumpet is and I want to educate people about crumpets as well as introducing them to their uniquely delicious flavor and texture,” says Day.  According to Wikipedia, the crumpet was an Anglo-Saxon invention and in early times, was a hard pancake cooked on a griddle. Today’s English crumpet is circular with a flat top covered in small pores and a slightly spongy texture.

A lot of people think a crumpet is like an English muffin with holes but the  texture and flavor are quite different  – it can be put in a toaster or heated on both sides in a skillet, then topped  with any number of things  And it’s low in calories and cholesterol. 

Most commonly it’s enjoyed with just some butter soaking down into the tiny holes on top. But on her London Maid Crumpet card, Day lists 20 different ways to serve it, including some that resemble pizza-type toppings.  Honey and any nut butter; ricotta cheese and raspberry jam; and smoked salmon and cream cheese are among the many delectable ways it can be served.

Day and her London Maid Crumpets can be found among the holiday market vendors at the South Kitsap Mall starting the first weekend in November through December. It’s located at 4108 Bethel Road SE in Port Orchard and will be open 10 a.m. – 7 p.m.  Sun. – Thurs.; Fri. and Sat. 10 a.m. – 8 p.m.   Day can also be reached at: (360) 479-5024, (206) 941-3083 or e-mailed at kidinsea@comcast.net