When Starter introduced its signature Kougin-Amann at Oakland’s Pop-Up General Store in 2010, the unique French delicacy proved so popular that a business was born. Now, the bakery supplies fresh pastries and breads to the Bay Area’s most popular farmers’ markets, cafes, and restaurants, as well as regularly delivering goods to offices and special events.
Brian Wood has spent the last 15 years honing his baking skills across the globe. He has been a chocolatier in Seattle, developed the pastry program at the San Francisco Baking Institute (SFBI) and also taught at the school, wrote and managed the production of the indispensable text book Baking and Pastry: A Professional Approach, developed products at an R&D lab for a bakery with national distribution, and
Every ingredient we use at Starter is carefully considered and deemed more-than worthy to be an integral part of our products: our flours and grains are non-GMO and/or organic; the only fats we use are butter, non-GMO canola oil and organic olive oil; we never use shortening. Premier local food companies like Clover, Guittard, TCHO, Central Milling and select farms supply us with the