The new Berkeley Kitchens on Eighth Street provide space, inspiration and room for growth to a clutch of local, artisanal food entrepreneurs.
Eduardo Morell’s breads have a loyal following at Berkeley’s farmers markets. Now he plans to set up his bakery in the city.
Eduardo Morell of Morell’s Bread bakes in a wood-fire oven in Marin and brings his loaves back to Berkeley to sell.
Jessica Prentice’s claim to fame comes from coining the term locavore, chosen as the 2007 Word of the Year by the New Oxford American Dictionary. The New York City-trained natural chef lives and breathes the locavore lifestyle. She is a co-founder of Three Stone Hearth, a community supported kitchen cooperative on University Avenue, which sells […]