Good morning, Wallingford! As of this morning, central Wallingford once again has a bakery. Damsel & Hopper (4405 Wallingford Ave N, next to Julia’s, where Tigerly Ox once served) has their grand opening today, Friday Sept 8th from 7:30 am to 4:00 PM and then again tomorrow from 8:00 AM to 1:00 PM. This fills a hole left by the slow, sad decline and fall of La Boulangerie (and also fills a hole in my belly.)
I don’t know a ton about it, but the reviews from their soft opening period and their Farmers Market stand sound good: Kiley wrote on Yelp: “The bread was very fresh and moist. I believe it was made with einkorn wheat and has a very interesting earthy flavor,” and Facebook comments say things like: “Best sour rye bread ever!”
The bakery is the creation of Rob Salvino. From their About page:
At the beginning are the farmers and the millers who provide us with the all-important unique varietal flours that we use in our baked goods. Then there are the bakers who create and the delivery team that delivers. At the end of the chain are our customers. We wouldn’t exist without you.
Damsel & Hopper Bakery is a micro-bakery. We bake tens, not thousands, of loaves a day. And we bake fresh right before delivery. We think you’ll like the attention we give to your food.
In addition to their storefront bakery, Damsel & Hopper offers a Bakery Box delivery service: “once a week or once every other week customers receive a freshly-baked assortment of bread and baked goods delivered on their doorstep in time for breakfast.”
This helps explain the bakery’s previous name, Cereal Box Bakery. Again, from their About page: “our mission is to make baked goods fun again. Remember that joy that came from opening the breakfast cereal box as a kid? We want our customers to be filled with that same anticipation when they open up our weekly box—and delighted by what they find. We want to remove the guilt that accompanies baked goods, and it starts with our stone-milled flour made from northwest-grown varietal wheat that retains the nutrition that wheat naturally has.”
Please leave reviews in comments!