Artisan breads including French baguettes, ciabatta, sandwich bread, onion rolls, sourdough sticks and soup bowls, focaccia, potato bread.
Joe Platin’s passion for good bread made the old fashioned way and neighborhood bakeries was the motivation for starting Golden Sheaf Bakery in 1986. The breads are made daily, using fresh, local ingredients, and without trans-fats, preservatives, artificial colors or flavors. The flavorful breads are golden-colored and have a wonderful aroma, creating a sensory feast.
The dough, made purely from flour, water, salt, and yeast, is first mixed by machine, then given the time it needs to ferment and rise, and then turned by hand. “Our process is what enables the bread to acquire its wonderful flavor, color and texture, the hallmark of Golden Sheaf breads,” says Joe.
Many years of hands-on experience provided Joe the skills and knowledge to run a successful bakery operation. His first job making bread was in 1977 at Yosef’s Bakery in Aptos that made bread, cookies and cakes. His next job was at Gayle’s Bakery and Rosticceria in Capitola, where he worked with Joe Ortiz in developing their line of bread and managing its production. An internship at a bakery in Paris further enriched his experience. After returning to California, Joe helped open the Buttery and was the head bread maker. After a year, Joe decided to start a wholesale bread business and he founded Golden Sheaf. He supplies the Buttery and many other restaurants and grocery stores on the Central Coast.
The beautiful display of breads will entice you the Golden Sheaf Bakery booth at the Aptos Farmers Market where you are likely to meet Ed Pescia and/or one or more of his charming sons, Lucas and Jean Franco.
Golden Sheaf started participating in the Monterey Bay Certified Farmers Market in 1988. It employs 35 people.
Learn more about the old world artisan crafted breads by Golden Sheaf — see their brochure that describes all of the breads they bake.