The Joys of Gluten

Throughout history, bread has played a vital role in the rise and fall (pun intended) of civilizations across the globe. Battles have been waged, empires have crumbled (yes, another pun), and the lives of many have relied upon the ability to break bread. Without rival, bread is the simplest yet most sacred of all foods — a staff of life that has and continues to nourish all of humanity.

Made with only four basic ingredients — water, yeast, flour, and salt — there is something undeniably magical about the simplicity that is bread. Ingredients that create a dough with many guises, one that has the potential to transform itself into all shapes and sizes — breadsticks or biscuits, pizza crusts, or sourdough loaves. There’s seemingly nothing bread can’t do or be! But the magic of it all truly falls on the baker behind the loaf. 

This week we were honored to interview one of Santa Barbara’s finest bakers, Vanessa Bolden from Riviera Bread. As a self-taught baker, Vanessa cites Chad Robertson’s infamous bread book 'Tartine’ as having been a big inspiration, as well as time spent checking out books at her local public library on all things Sourdough-related, stating “all these were integral in my self-education.” For Vanessa, fresh ingredients are the hallmark of any good loaf. She explains, “There are practical considerations with bread, like enzymatic activity and yeast health that depend on grain freshness. More broadly, anything you bring alongside bread has to be fresh and seasonal because of the simplicity of each component you're serving. For instance, with toast, you can't mask poor quality toppings with elaborate technique, or cover up fruit that was picked to ripen on store shelves. Bread is wonderful in and of itself but shines as a pedestal for vibrant produce.” 

To Vanessa, breadmaking requires “practice more than anything” likening the baking process to yoga or meditation with an emphasis on “repetition and mindfulness [as] the keys to success.” Well, that of course, but also a healthy, active starter! As I’m sure many of you tried your hand at a Sourdough starter during the peak of quarantine, Vanessa advises her fellow self-taught bakers at home, “Whenever possible, make a double batch of bread. Two loaves give you twice the opportunity to shape and score and bake, and everyone LOVES fresh bread — it's one of the best ways I know to make a new friend. Oh, and use a digital scale!” 

As a small, female-founded business, Farm Cart Organics values fellow female artisans like Vanessa Bolden. Riviera Bread is the culmination of Vanessa’s core values and passions. She expresses, “The business is a medium that allows me to participate in my local food economy, to put my money where I think it can make an impact, to support local and organic agriculture, and to stay connected with my community.” We couldn’t think of a more fitting partnership here at Farm Cart Organics, as we strive to work alongside local farmers and organic vendors that deeply value the content of their work and it’s resulting product. Vanessa explains, “I've always viewed my own small business values as parallel to those represented by Farm Cart, and have hoped to find like-minded customers among their subscribers. I'm validated and delighted each week when the orders come through and that enthusiasm keeps me motivated to keep going.”

Thanks so much, Vanessa! As a Farm Box packer, one of the greatest joys of packing days includes the early-morning Riviera Bread delivery. Vanessa always arrives promptly with her hot-out-of-the-oven Sourdough loaves and a smile that never ceases to brighten up our packing crew’s morning. As we reach for a loaf to add to an order, we can feel the warmth of the bread radiate through the thick paper bag. We feel grateful to have the opportunity to serve our members the best, local products made with the finest ingredients, and we can always rely on Riviera Bread to have exactly that!