For an updated look at Dan the Baker’s Toast Bar, visit this post!
Dan the Baker (Facebook / @thebakerdan)
1028 Ridge St. (map it!)
Columbus, OH 43215
Open Mon & Tues, 9a-5p; Wed, Fri, & Sat, 9a-4p
Accepts cash & credit/debit
Visited: Friday, January 10, 2014 at 9:00 a.m.
Daniel Riesenberger, aka Dan the Baker, has long been selling his breads, croissants, and pastries at farmer’s markets around town. I first encountered his goods at a workshop at Wild Goose Creative‘s Too Many Cooksa couple years ago, where he taught everyone how to roll sourdough croissants. We’ve been following Dan’s work ever since then, finding him at the Clintonville and the Worthington farmer’s markets. I also keep seeing his name pop up on restaurant menus, as his breads and pastries are turned into sandwiches and desserts.
Well, finally Dan and his team have opened up a small retail space attached to their production kitchen in Grandview. The space is a little hard to find, down an odd side street off Dublin Road (just east of the Grandview Avenue intersection), but it’s a bright, clean little space with a few tables, decorated in blues with light wood accents.
The space includes a small counter and a few shelves. The main shelf behind the counter shows off Dan’s picturesque breads. Serious, follow him on Instagram to get a daily dose of his breads. We ended up picking a loaf of sunflower flax seed bread (bottom center) which was simply delicious. He preferences local and organic ingredients in his bread. The price point is a little higher than grocery store bread, but the flavors, textures, and overall quality are hard to beat.
He also sells smaller pastries, croissants, and scones.
Plus cookies, shortbreads, and “tiles.”
That day there were some fresh and crisp apple galettes.
Dan also offers full coffee and tea service, with a variety of loose leaf teas.
He also serves espresso, lattes, macchiatos, cappucinos, V60 pour overs, and more, using beans from Chicago’s Intelligentsia Coffee and Columbus’ Cafe Brioso.
I had a smooth and creamy shot of espresso to go with the galette.
The cafe space has a window into the pastry kitchen. It was dormant when we visited, but I can imagine it’d be some fun watching while enjoying coffee and a snack.
Daniel took us through their production kitchen, too. The space used to be owned by The French Loaf, so when Daniel took it over, it was mostly ready for production. He added some equipment, including a new oven, but it was good to go as a bakery!
We saw delicious savory croissants.
And cheddar bacon scones.
Around the kitchen you can see the remnants of Daniel’s small start, like labeled equipment from his time baking out of the Hills Market’s kitchen.
As expected, they were busy. We found Colin scoring loaves of sourdough bread and loading them into the oven.
Daniel and his crew are still getting started with the shop, but they’re already doing quite a bit with it. They’re open most days of the week, and look for an official grand opening soon. You can stop in to grab a snack, or hang out with a pastry and some coffee. It’s a quiet little spot, perfect for some reading, studying, or conversation with friends!
[…] 4.) This talented Columbus baker. […]