If the gooey, sweet peanut butter-and-jelly cookies or crusty loaf of moist sourdough are any indication of what’s to come, the Zilker neighborhood is in for a treat next week when ThoroughBread bakery opens at 1709 Bluebonnet Lane in the heart of the Zilker neighborhood next week.
The small-batch bakery is the project of musician-turned-baker Ryan Goebel, who will use all-organic flour and naturally leavened sourdough to create cookies, pastries and loaves at his small shop next to the Bluebonnet Food Mart that opens November 6, just in time to snag the attention of all of the voters headed to or leaving Zilker Elementary just down the street.
Bread options include sourdough (white, whole wheat with seeds, rye, and olive loaf) and traditional loaf (white, whole wheat with seeds, cinnamon raisin and gluten-free). Cookies will include the aforementioned PB&J, Nutella and bananas and more.
A native of the Zilker neighborhood, Goebel grows his own yeast, using a culture of fermented flour he has cultivated for three years. Goebel slows the fermentation process, which he says makes the gluten easier to digest while increasing the flavor.
“You simply cannot make great bread in a couple of hours,” Ryan said. “It takes days to produce a high-quality product.”
Inspired by reading “Tartine Bread,” from famed Tartine Bakery in San Francisco, Goebel started baking about three years ago and turned his hobby into a passion and eventually a bread delivery service in South Austin. The delivery model is still in business and Goebel eventually plans to expand his delivery offerings, with sign up available at his website, thoroughbreadatx.com.
ThoroughBread will be open at 7 a.m. Tuesday-Sunday. More information at thoroughbreadatx.com.