For a long time, I’d been complaining “you just can’t get good bread around here.” The industrial bread from the supermarket was too depressing to mention and the few local bakeries seemed to focus only on pastries. My quest for a European-style bakery with true artisan bread seemed hopeless.
Then I found Pomona’s, tucked away in Biglerville. Owner Marc Jalbert has been baking for 16 years and has been operating in Biglerville for the last 5 years. The centerpiece of Pomona’s is the custom wood-fired oven. It was built by local craftsman Randy Bollinger using recycled bricks from a 19th century schoolhouse.
The baguette is my favorite of Pomona’s bread offerings. The crunchy and chewy crust opens up to light air pockets inside, making it one of the best baguette this side of the Atlantic. Also outstanding is the seeded twist. It’s similar in texture to the baguette, but with poppy seeds, sesame seeds, and kosher salt. (I usually buy an extra seeded twist to eat on the drive home. Be forewarned…it’s messy in the car.) Pomona’s also offers brioche and sourdough among other styles.
Besides breads, Pomona’s bakes a nice selection of pastries. My favorite one? The apple turnover “made with local fresh apples/fruit nestled inside a cornmeal butter crust.” That crust is delicate and flaky. Fresh fruit cheese danish are available at “baker’s whim.”
The bakery is only half the story at Pomona’s as they also have a café. I’ll leave that for another blog, so check back soon.
Pomona’s is open 8am-5pm Tuesday-Friday and 8am-2pm on Saturday. It’s located about a 10-minute drive north of Gettysburg at 213 E. York St. in Biglerville PA.
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