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Firebrand Brick Oven Bakery

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TopoTail Mar 2, 2012 07:55 PM

I was at Bi-Rite in the city yesterday and noticed bread from a bakery I'd never heard of: Firebrand.

I bought their Classic Sourdough, which included unbleached wheat flour, whole wheat flour, and rye flour, all organic. OMG, it was one of the best loaves of bread I have ever tasted. Really crispy crust, moist and chewy inside, packed with flavor. My wife and I couldn't stop slathering butter on it and devouring it.

The bakery is on Beach Street in Oakland and appears to be quite new. (No real website yet; just a placeholder page saying it's available at Bi-Rite and Rainbow.) Don't know if they sell retail from the bakery.

firebrandartisanbreads.com

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  1. Ruth Lafler RE: TopoTail Mar 2, 2012 08:13 PM

    Not so new -- I first had their bread at a restaurant more than two years ago. Very limited distribution, though as you noted. And quite delicious, as you also noted!

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      donbonus RE: TopoTail Mar 3, 2012 08:32 AM

      It's where Blue Bottle used to be.....they do not sell from this location though

      1. Robert Lauriston RE: TopoTail Jul 27, 2013 09:57 AM

        A friend brought over a loaf of their whole wheat levain he bought at the Oakland Whole Foods. Best crusty whole wheat I've had since Chad Robertson stopped making his years ago. Great dark chewy-crunchy crust.

        http://www.firebrandartisanbreads.com...

        1 Reply
        1. re: Robert Lauriston
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          Martin Strell RE: Robert Lauriston Jul 28, 2013 02:29 PM

          Saw them today at the Kensington Farmer's Market. I bought the whole wheat levin, but I haven't tried it yet. Also got a sourdough baguette and a pretzel, which were both great.

        2. moto RE: TopoTail Jul 28, 2013 03:12 PM

          their basic wheat baguette has become my favorite in that genre of this area's artisan bakeries. the texture/flavour characteristics from their oven are a bit more pronounced with the baguette's crust to crumb ratio.

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            frontzNskrontz RE: TopoTail Jul 28, 2013 03:27 PM

            I think the German rye is their best loaf. They def use a starter so it's got great chew and flavor

            1. Robert Lauriston RE: TopoTail Jul 13, 2014 04:09 PM

              Random data points: at 7:30 on Friday there were two loaves left at the Oakland Whole Foods, a whole wheat and a walnut levain. I got the levain but I prefer Acme's.

              Around 1pm today at the Kensington farmers market they had no whole wheat left.

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