Faria Bakery
Growing up in a small town gave me big appreciation for greatness. When I visited Paris for the first time and had a croissant, I was astounded. How could this delicate, melt-in-my-mouth delight be so different from the less than flaky “croissants” I grew up with?! So naturally, I’ve compared every pastry since to those I had in Paris. When I heard Faria was getting a Parisian oven, I was cautiously optimistic. Being disappointed is such a bummer so I try not to let my expectations get too high. When I tried my first croissant from Faria, I couldn’t believe it! Could this be the first American croissant that was as good as a Parisian one?! Yes. And so I tried the pain au chocolat, kouign-amann, morning bun, ham & cheese croissant and basically every last item on the menu including specials. Not only are their pastries incredible, but their breads are the perfect representation of what bread should be. I’m gluten sensitive and throw caution to the wind when it comes to Faria because the pleasure is worth the pain.
If you’re in the Sacramento neighborhood and would like to learn to make bread from the masters, they’ve got a bread baking workshop (and OMG I just saw they have a croissant workshop as well!!!). We got to be up close and personal with the owner and a few professional bread bakers as well as an incredible cheese platter. They teach you the techniques and send you home with your very own bread starter. It was one of the best date nights we’ve had.
Photos courtesy of Faria Bakery
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