![]() ![]() People tell me all the time that they feel like she was the sign of something happening in this town, bringing people together to support the bakery and giving the town something to be proud of. She really built this bakery from the ground up, and the people of Forestville and West County love her for it. The fermentation process is alwayschanging with the weather, the flour, etc., which keeps you adapting and thinking about the process.Ĭan you give us some Beth accolades and talk about her contribution to Forestville and West County?īeth is a pillar of this community. As a baker, sourdough is a really good challenge. There is something so soothing about the process, making bread in a similar way that so many people have done before us. ![]() My favorite bread to make is sourdough, by far - any and all sourdough. Cookies and scones will hopefully be making an appearance, but I’d still like our main focus to be bread. I can’t promise to keep things exactly the same, so there will be a few tweaks here and there as well as some new additions to the menu. My goal for Nightingale is to keep making quality, artisan breads for Forestville and the surrounding communities. What are you goals with the business moving forward? Will we see any changes or will it be status quo? Being an integral part of the business I already felt like it would work out well for both of us, rather than seeing someone come in and change the whole thing around. This is exactly what I would have wanted to build if I started my own business. But when Beth decided she was ready to sell, I knew it was the perfect opportunity for me.īeth has made the business such an important part of the community, and it’s in such a perfect setting. So, I wasn’t ideally set up for getting a business loan with no savings and no collateral. The housing struggle is real, and you don’t make much money as a baker. Mostly because I’ve been trying to get my bearings as a 20 something year old living in Sonoma County. It was so far off though, and not really a fully formed idea even in the last year. When baking finally became my career, I knew I wanted to have my own bakery. That experience has really set me up for owning Nightingale. By the time I left, I had been involved in every aspect of production, and got to see what running a successful, community supported business looks like. She taught me so much, and took me on as a young naïve baker and engaged me in the bread making process. I was very fortunate to have an amazing mentor, Celine Underwood, who truly is an incredible baker and friend. Brickmaiden Breads was hiring in Point Reyes, and that interview resulted in about 6 years off and on with a stint at Fat Angel Bakery in Fairfax, but I always came back to Brickmaiden.īrickmaiden is similar to what we do at Nightingale - wood fired breads in a traditional Alan Scott oven. I learned a lot in a very short time and at age 19 got my baking and pastry certificate and started looking for a job. At the time, I was just scrolling through the course catalog trying to decide what I wanted to pursue and not really focusing on a lifelong dream. The go to for me was a lemon bar recipe from my mom’s classic Better Homes and Gardens cookbook.Īfter graduating from Petaluma High I enrolled in the SRJC’s baking and pastry program. I always liked cooking with my parents and my mom enjoyed baking zucchini bread and sugar cookies for holidays. I grew up in Two Rock Valley, just west of Petaluma, from the age of two until I turned 19 and moved out of the house into a tiny apartment in Petaluma. Tell us a little bit about you? What is your history in West County? How did you come to work at Nightingale? We recently had the chance to sit with Jessie to learn more about her love of baking, how her career took shape and her plans for the new evolution of Nightingale Breads. And while we are sorry to see her leave her passion she assured us that Jessie Frost, the new young and vibrant owner and baker, will honor her legacy and continue to make amazing breads and more. Her shop is named in honor of the famous caregiver.īeth recently shared with the team at 20 Mile Radius that she would be passing the bakery on to a new owner. Florence Nightingale believed that nursing was her calling and similarly Beth Thorp, former nurse founder of Nightingale Breads in Forestville, turned the making of bread into her life work.
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