A ‘star’ is born? Soon, at Etoile Artisan Bakery

9 Apr

Don’t know about you, but I love — I mean, L-U-V — a good bakery, and good baked goodies, so I share your excitement over the approaching birth of Etoile Artisan Bakery. I finally got a chance to talk with one of the trio involved in birthing this bakery, and my mouth is watering.

Paula and Olivier Bock, plus business partner Feliza Greenwald, are hoping to have Etoile open by early to mid-May. Etoile, in case you were wondering, is French for “star.” Nice.

With the sound of mechanical work in the background, he told me of their dream to downshift a bit from recent life in the Bay Area.

“Hood River seemed to reflect what we wanted to do with our lives, a bit slower pace,” Olivier says. “Paula was always wanting to do her own thing with food.”

A chef for 16 years, Paula has worked in such legendary kitchens as Alice Waters’ Chez Panisse and Ken Frank’s La Toque in Napa. Olivier says it was full-on kitchen cooking, plus some pastry, to which she now has added bread.

An industrial designer by training, Olivier has added baking skills to his kit through training at the San Francisco Baking Institute and says he will be the specialist in Viennoiseri — layered breads like croissants and Danish pastries.

And Greenwald, who was involved with founding All Womens Health on 13th in Hood River, has gotten recent baking training at the Oregon Culinary Institute in Portland.

Holy moly, these people must’ve heard my carbo addiction growling.

Olivier says that in addition to breads and pastries, Etoile will prepare salads, soups and sandwiches for the lunch trade. “We revamped the space to have some seating” Olivier says. “We’re really excited about it.”

No more than we, no more than we.

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