Archive for February, 2009

Week Schedule

This is our schedule, we bake these goodies during the morning and they are ready to be picked up after noon.

East Bay customers: Call Daniela: 415 410 5129. 160 17th. St. #105, Oakland  94612.

SF customers: Call Bruno: 415 574 7081. 720 York St. San Francisco  94110.

And feel free to order any bread of your preference Contact Us


And these are our prices:

Whole wheat bread  (1  1/2lb):   $4

Baguettes:   Large – $2     Small – $1

Cachitos:    $2.50

English Muffins:   $1.25

Golfeados:     Big roll – $2.50   Small – $1.50

Fruit Muffins:     $2

Arepas:     $1     Filled – $4

Ham Bread:     $25


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Interns @ Hestia Bakery

Just as my friends at The Fresh Loaf said…humor break!

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ok ok, for Venezuelans these are the “oh my gosh, i miss my country” ones. And the picture surely talks by itself.



Arepas are Venezuelan everyday bread. They are not really bread since their principal ingredient is corn flour, no wheat at all, but the usage is exactly the same. They resemble Mexican tostadas, but these are unique!

Their round shape makes them perfect to filled them up with whatever you might find in your fridge or simple as butter and cheese.

These from the picture have black beans (home made), white “cotija” cheese and avocado. Simply delicious.

harina-panArepas are made from a dough with Harina Pan (pre-cooked white corn meal), water and salt, but i always add other cereals as oats, wheat germ, quinoa, etc., to make them more nutritious and a little more different. Do you want to try?

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Just Baguettes

large baguettes

large baguettes

small baguettes

small baguettes

There is no bread like Baguettes. Thin crunchy crust, slightly sweat and sinfully delicious.

Basic ingredients: 15 hours for a good pie (baguette based pre-ferment), wheat flour, water, yeast and salt…4 1/2 hours….and you’ll have this amazing bread that crumbles in your mouth.

First, pre-ferment: pie. Use same recipe as for Baguettes an let it sit, covered, for 15 hours.

pie after 15 hours

pie after 15 hours

then you put togheter all the ingredients in a bowl, knead it for about 10 mins. and let it rest and ferment for 2 hours.

after kneading

after kneading

fermented dough

fermented dough

When dough had its first raise (what we bakers call “fermentation”) it is time to divided it, punch it with your fist to take all gases out, roll up each piece and let it rest for about 35 – 45 mins.

little doughs resting

little loaves resting

after resting peace and quite

after resting

Now you take each piece, punch it off again, give the final form and let it proof (this means the second raise) for a whole hour. Big bakeries let the bread to proof in couches (linen) over wood and then they peel them one by one directly to the floor of a stone oven. Here we just use a big sheet. Just for now!!

formed baguettes

formed baguettes

proofed baguettes!

proofed baguettes!

Cut along the baguette with a razor from left to right, 3/4″  deep, and sprinkle flour freely over it.

Oven at 450 degrees, sprinkle it with water to have some steam and slide your baguette sheet into the oven for 35min.

ready to be bake!

ready to be bake!


ready to cool down and eat!

Let them cool down over a rack and enjoy!!

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englsih muffins

Have you ever eaten home made english muffins?

Most of us have not!

and why is that? because you find them packed in the supermarket, knowing they are good enough.

But if an industrial english muffin taste great, imagine these ones hand kneaded  and baked at home. It’s so rewarding to see a recipe come out to look and taste like the real thing.

They have the perfect size just to eat enough or to become a glutton and eat them all!!

butter, honey,  jam, some cheese, eggs, vegetables…anything goes with these fluffy friends that Hestia just love to bake!

Originally eaten by the “downstairs” servants in England’s Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Once members of the “upstairs” family tasted these rich muffins, they began to request them for themselves – especially during teatime.

As a result of the English muffin becoming the “most fancied” bread on the isle, English muffin factories sprang up all over England. Muffin men could be heard in the streets selling their muffins from wooden trays slung around their necks. For teatime in private homes and clubs, the English muffins would be split and toasted over an open fire and served in a covered sterling dish alongside tea. The popularity of the English muffin reached its zenith in Great Britain during the years preceding World War I.

english muffin


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