You might expect pastries this incredible to be served at a fancy restaurant in the city. But in Sonoma, such treasures can be found each Saturday at an indie-minded farmstand along a winding two-lane mountain road.
Baker Lee Magner of Sonoma Mountain Breads got his start selling sourdough to his neighbors and recently launched a second retail setup on Sundays at Sonoma’s Valley Swim Club. For these pretty spring galettes, Magner macerates Stony Point strawberries in brown sugar, then lays them on a bed of almond cream in a rustic whole-grain dough. A final sprinkling of turbinado sugar brings extra crunch.
“This project has been such a great way to be catapulted into the beauty of what Sonoma County has to offer,” says Magner, who this spring will also be baking pistachio-praline French pastries and savory miso-roasted spring-onion bear claws — “like elevated sour cream and onion potato chips,” Magner says.
At Valley Swim Club, 10 a.m. to 12:30 p.m. Sundays. 18709 Arnold Drive, Sonoma. For info on the Saturday farmstand, sign up at sonomamountainbreads.com.