Tag Archives: Etoile Artisan Bakery

Partners in Etoile pull out, but Greenwald is a survivor. Want a job?

26 Apr

Man, talk about snake-bit. The space formerly occupied by Panzanella and formerly coveted by Michael Eggebrecht and most recently reported (here) to be moving steadily toward opening as Etoile Artisan Bakery under the partnership of Feliza Greenwald and Paula and Olivier Bock … has hit a hitch.

The Bocks, bringing the most extensive culinary history to the table, pulled out last week. Less than a month away from opening, Greenwald was stunned.

But she was smiling through the shock on Sunday (4/25), when she told me she has hired an experienced bread baker (Jesse) from Grand Central Baking in Portland, and is close to hiring a pastry person to deliver the sweets. Friends have rallied to her support, and she still  hopes to open by May 15.

She is hiring: She needs a full-time counter person, to set up and help customers for breakfast and lunch. Food service experience would be helpful. A smile and a work ethic would go a long way, too. Interested? Call Feliza at 541-490-9216.

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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.

Finally, we have a new bakery to replace Panzanella

13 Feb

Etoile Artisan Bakery, as the sign says, will be the new tenant in the space once occupied by Panzanella, purveyors of great breads and other Italian deli items. I’ve been trying to hook up with the people behind the new venture, but no luck yet. Once I get details, you’ll see them here first. Secondhand word is that they’re shooting for a March opening. Sounds, also, as if they plan to offer a good selection of sweet pastries, along with … well, that’s the rest of the story.