As a professor of breads Raymond Cavel once commented, bakers must handle sourdough with an iron hand but a velvet glove. Westlynn Bakery’s previous owner, Peter Vanderhoek, was not only fortunate to complete Artisan Breads studies in San Francisco but he was able to bring home to Lynn Valley, an authentic sourdough starter.
Peter continued to cultivate his starter and developed our authentic San Francisco Sourdough Bread. Growing up in Australia with French/Italian parents, bread was thoroughly enjoyed at every meal. Now, I am very excited and passionate to have an opportunity to prepare it for others to enjoy. It takes our bakery 48 hours to have your authentic sourdough bread ready to enjoy. Basic flour, water, salt and sour starter with gentle handling, retarding, proofing and baking on stones, brings this artisan to your table.