Thanksgiving is a week from today.  Will you be a basket case on the big day?  Or happily relaxing knowing you are completely ready.   The market has everything you need to make Thanksgiving a perfect day.   Well not the turkey.   A sure fire way to cut down on your work but not on quality is to get your pies, cookies, cakes breads from our wonderful bakers.

–when you put them all together we have the best specialty bakery in the whole world, pre -orders are welcome.

Raymond’s Bakery  A great around bakery with an amazing selection

Full Circle   They grow their own wheat – how’s that for ensuring quality

Costeaux Bakery   The most decorated bakery in Sonoma County

Mama Barretta’s  Mama Baretta creates delicious Italian breads, breadsticks, biscotti, amaretti and the award winning PEZZI without wheat, gluten, soy, eggs, dairy, or peanuts

Cosmic Cookie Jar   Gluten Free but the attraction is everthing tastes great.  Savory muffins that are standouts

Crumb Hither  the word luscious applies to her  cakes, tarts, cupcakes, mini-cupcakes   If Marie Antoinette had served Shannon’s cake’s — there would still be royalty in France

Dominque’s Sweets  – the best fruit pies  and the best macaroons (three sizes) and well whatever she makes it’s the best

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Apr

29

2012

Raymonds Bakery

Raymond’s isn’t the kind of place most people will just stumble across. It’s about a mile from downtown Cazadero, and to get there, you need to travel on Highway 116, approximately 8 miles through the woods west of Guerneville or 4 miles east of Hwy. 1. Then you turn north on Cazadero Highway and continue another 5-1/2 miles until you see The Elim Grove Cottages.

The lodge and bakery nestle beneath the majestic old growth redwoods that tower above Austin Creek. On any given day, the bakery is hard-at-work, sending out a jaw-dropping, mouthwatering array of fresh-baked-daily breads like rustic baguettes, traditional French, Pugliese, seeded sourdough and French sourdough.   Depending on the whims of the bakers, there may be garlic-rosemary and kalamata olive-rosemary loaves, Parmesan focaccia, New York deli rye, 9–grain whole wheat, Italian ciabatta, onion rolls, or breads like buttermilk potato, semolina raisin, pumpernickel rye and cinnamon-raisin swirl.

It’s all the work of Mark and Elizabeth Weiss.  Now you can get Raymond’s breads and more at the Saturday market.   And they hold community swing dance lessons on the side.  Their bakery has become a community center.  Welcome Raymond’s a great addition to our already great collection of bakers.

 

 

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