Growing up in Santa Rosa, Kathleen Weber had no inkling that her
life's calling would be to bake delicacies such as aromatic rosemary
and Meyer lemon bread for customers such as The French Laundry.
Weber's Della Fattoria bakery makes a dozen types of bread each day,
averaging 400 loaves except on Saturdays, when 850 loaves are baked
for the San Francisco Ferry Plaza Farmers' Market.
"It's our most popular artisan bread," said
Caryl Chakerian, store manager for Oakville Grocery's flagship store
in Oakville. "It is one of the last family-run, quality artisan
In Kentfield, Woodlands Market's deli
manager, Steven Schaefer, finds there is "a very loyal following for
this bread." And chef Ken Frank, owner of La Toque restaurant in
Rutherford, gets right to the point: "The Bay Area is full of great
bakeries, but Della Fattoria is just the best -- it's the best of
Della Fattoria, which means "From the Farm,"
is a reference to Weber's 14- acre homestead in Petaluma, originally
a commercial chicken ranch owned by husband Ed's family.
Weber's mother was a proficient cook, but
not averse to using Hamburger Helper.
"My mother did baked beans in a can," she
said. In contrast, ever since she married into an agricultural
family, "I've never had packaged food in the house." The Webers
raised lambs and chickens and "my kids worked in the garden as soon
as they could walk."
In fact, her son Aaron became a chef and
cooked at Babette's in Sonoma and the Sonoma Mission Inn and Spa
before becoming the head baker for Della Fattoria. Weber herself was
initiated into bread baking by her father-in-law, who made heavy
German black bread once a week.
Originally a premed English major at Santa
Rosa Junior College, Weber was bitten by the acting bug and met her
husband doing the campus production of "The Music Man."
"We had a bohemian lifestyle early on," she
said, with parts in community theaters and a small company in
Colorado. Upon their return to the Bay Area, Weber worked as a
patient coordinator at a cancer clinic in Santa Rosa from 1973 to
1988. She then managed a couple of dress shops in Marin for about
four years, which taught her how to run a business and honed her eye
for presentation and style.
She doesn't know why she worked at these
places, but recalls a deep-seated longing to be more domestic -- "I
was homesick the entire time." When she worked at the dress shop in
Corte Madera, "I spent all my breaks at Williams- Sonoma." And upon
her first visit to Il Fornaio bakery in Corte Madera, "When I saw
all those free-formed breads, I thought I was going to die. My heart
stopped." That inspired her to read Carol Field's "The Italian
Baker," which became her culinary bible.
After reading Field's book, Weber began
baking in the Italian style and started bringing her pugliese bread
to parties. For her 50th birthday, family and friends worked with
renowned masonry oven builder Alan Scott to build a wood-fired oven
in her backyard.
Weber slowly accumulated a roster of 15
customers who would buy her bread out of the back of her Volvo. She
landed her first commercial account in 1995, with the Sonoma Mission
Inn and Spa.
Schaefer finds her bread to be "nice and
complex in flavors -- a true country bread." Fine ingredients,
including Brittany sea salt, organic Canadian flour and Californian
extra virgin olive oils, such as McEvoy and Sciabica, are the
foundation for these incredible loaves. Yet Weber's special touch
and mastery of her craft is what sets her product apart.
The original backyard oven has been replaced
with two bigger ones, but the baking process remains unchanged.
Before the bread is laid on the hearth, the brick ovens are heated
with wood fires that burn for about 12 hours, then left to rest for
six hours for the heat to disperse evenly.
"I love her breads," said Field, Weber's
mentor and idol. "I think she does a very good job with them. I
particularly like the campagne bread. I always buy it when I see her
at the market. I think she's a very careful, thoughtful baker."
As with operating any startup business,
Weber accumulated a tremendous sleep deficit. For fear of
compromising on quality, she did practically everything herself the
first few years, from mixing dough at 11 p.m. and shaping bread at 3
a.m. to making deliveries during the day.
To add to the load, she was also the
caretaker for her and Ed's ailing parents. Aaron started helping her
on weekends and became full-time in 1997, but it was not until a
couple of years ago that Weber could lead an almost normal life.
Della Fattoria is a family-run operation.
Aaron is assisted by wife Linda and two other bakers, as well as
externs from the Culinary Institute of America's Hyde Park campus,
who rotate through 18 weeks at a time.
Weber remains at the helm and manages the
spreadsheet that determines how much of each dough to mix for the
day. She and Ed also make the deliveries. In addition, Ed fires the
ovens, daughter Elisa handles the Web site and son-in- law Yunker
does repairs and steps in to help when needed.
Weber's parents have passed away, but she
herself is now a grandparent, and three generations of Webers
continue to live together on the farm. Aaron and Linda's 2-year-old,
Jakob, can be said to be a product of Della Fattoria -- Aaron
originally hired Linda as a baker. Her first day on the job was
Valentine's Day in 1998; they married a couple of years later.
"My grandson can already shape a loaf of
bread," Weber boasted.
Ever cautious about expansion, Weber's goal
for the near future is to uphold the quality of her product and
expand the delivery radius to include more of San Francisco. What
she enjoys about making bread is the challenge of the process being
"never the same." Yet what her customers like is that the quality
remains consistently magnificent.
Finding the bread
-- Della Fattoria breads are generally
available at the Oakville Grocery, La Toque in Rutherford, Woodlands
Market in Kentfield, Whole Foods in San Rafael, the Cheese Shop in
Healdsburg, the Mill Valley Market, the Sonoma Market, Dean &
Delucca in St. Helena, and Caf La Haye in Sonoma. You can also find
them at the Sonoma Farmers' Market in the spring, and the San
Francisco Farmers' Market on Saturdays.
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call (707) 763-5538.