I’ve always been a morning person, especially when pastries are involved. There’s a little magic in stepping into a bakery while the cases are still brimming and the air smells like warm butter and ...

Fall into culinary newness this month in Los Angeles, with new offerings from dumpling making classes and oyster-martini pairings to festive themed cocktail menus. Below, discover new menus, charity ...

The legendary bread was built on fog, fermentation, and Gold Rush grit. Natalie Zimmerman is a travel and lifestyle journalist, and screenwriter based in Los Angeles. Over the past 15 years Natalie ...

California’s sourdough story begins in the Gold Rush era, when miners prized the tangy bread for its distinctive flavor and long shelf life. Today, artisan bakers across the Golden State keep the ...

San Francisco’s Tartine is expanding its bakeries to the North Bay, reconnecting with its roots in Marin County. The bakery will open a location in Mill Valley’s Strawberry Village this year, ...

Kendra Hofseth, owner of Bakehouse Sourdough, creates a new batch of slow-fermented sourdough bread inside her Washougal home-based microbakery in an undated photo. (Contributed photo courtesy of ...

When did you know you wanted to be a baker? When I was still in culinary school, we went on a field trip to visit Richard Bourdon. On the drive there, Liz remembers me saying, "Hmm, I wonder if I'm ...

Whether you’ve lived in San Francisco your whole life or only visited as a tourist, you’ve probably been to or at least heard of Tartine Bakery. From its famed sourdough bread to its ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

A look back at the bread-baking portion of the pandemic with Wildflour Bakery's Karen Quinones — who made her pandemic-era sourdough hobby into her job. KAREN QUINONES: You know, we were on our phones ...