Strong community ties are a key feature of this landmark establishment in Berkeley, California (http://cheeseboardcollective.coop/). Not only are all their sourdough breads, pizzas and cheeses in huge demand, but they take special care to foster community spirit. They were wonderfully welcoming to this blind cook and you can see how they shared some of their favourite bakes (https://www.youtube.com/watch?v=M_29MPwF6vE) .
Their Collective ethos has been established for decades and creates real workplace equality and shared responsibility. Talking to Cathy, Erin and other members of the crew, it was obvious how much they enjoyed their baking, were proud of their products and felt strongly that they were a great team. It’s difficult to imagine a better basis for a successful business – and it clearly is with their delicious food just flying off the shelves.
I had to be quick to keep up with their production rate and managed just some of their breads: focaccia, zampanos and bialys – all made to their exacting standards. I’ve captured key elements of the recipes but recommend the Cheeseboard Collective cookbook for the real bread enthusiasts.
And this was my last cooking day in California before flying off to Costa Rica to cook in the jungle – all thanks to the Holman prize from San Francisco’s LightHouse for blind and visually impaired people.
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