A Tale of Two Bakers

By Todd Giesler, Boise Co-op Deli

For topics to lend to the Deli contribution to the website- sometimes I have to be looking for a story, and then other times they just suddenly appear, happenstance.

Moshit of Janjou Pâtisserie

I just happened to walk past Moshit, baker and owner of Janjou Pâtisserie putting up a sign on her display about her two new gluten-free items for sale. As you know, myself and other Co-op contributors have been on a mission, of sorts, to keep our customers aware of the increasing selection of gluten-free products available at the store.

The fact that these come from Moshit makes them all the more interesting: She is fairly new to Boise, having arrived from Israel a couple years ago, and (like we all would fantasize about, but can't always get there) followed her dream, and left a career in the electronics industry, and became a baker of special, handmade goodies.

Janjou comes from a nickname given her mother, and Moshit has found a welcome audience for her products at the Co-op Deli, where her daily deliveries are eagerly anticipated.

Here are the two new goodies that are on her display case now. Both contain almond flour instead of wheat:

• Chocolate Decadence ($8.35 for a 10-oz. loaf). Say no more. It is ultra-rich, and probably enough for three or four to have a "chocolate fix" for the day.
• Coconut, Almond, Chocolate Chip ($8.35 per 10-oz. loaf).  A simple list of ingredients for the name is all you need to know about what to expect. Sounds good to me. No concession in taste or richness is given just because they are gluten free. Just as good as everything else Moshit has for sale.

Look for all of the Janjou Pâtisserie specialities on the white wooden display accross from the bread racks, near the Co-op Deli. All are beautifully packaged and ready to pack in a picnic basket for Shakespeare, concerts, or kids T-ball games.

Alpicella Bakery owner Dan Perata is certainly not a newcomer to Boise (though we welcome all newcomers... "give me your tired...). He is a third generation baker, you make be familiar with his Father, Bob Perata, Proprietor of Orowheat Baking for many years. Before that, his Grandfather worked at Frisco and Columbo bakeries in California. Sounds like Old World traditions to me ( personally, I passed on being a CPA like my own father).

Dan started Alpicella in 1996, named for the Italian villiage of his ancestry, and has also produced breads for retail packaging under the name Idaho Harvest. He hooks up with Orowheat delivery trucks to bring us our daily bread (sorry). We are currently using the whole wheat and sourdough offerings from him for our Deli sandwiches, which we are custom making for customers from 9 am to 9 pm. Alpicella whole wheat is by far the most requested bread selection made by customers, and the sourdough is also a hit. We don't use any white bread (balloons on the package, or otherwise,) and the sourdough is a refreshing alternative to perhaps "wean" your young ones off of white bread... or maybe you just like sourdough, anyway! This one is not too "tangy", just light and versatile for any meat or veggie sandwich.

Another Gluten Free Alert: Speaking of sandwich breads, Brandi, the Co-op Deli Manager, is intent and committed to finding a suitable gluten-free bread as one of the choices customers can have when ordering a
sandwich. She has given herself a deadline of early May for this, so stay tuned. If any readers of this space have a suggestion as to what you might use at home for your own gluten free sandwiches, please let us know- we are after all, a member owned store, and want to be receptive to all thoughts and needs.

Thanks,
Todd