The Good Life Lives on at J Street Bakery
Lamstein (the bread guy) and Moore (the desserts maven) tried to open their own shop a year or so ago, but when their plans fell through, they lost touch for a while, coming back together when the minuscule storefront on J Street became available.
Inspired by the bread recipes of California's Tassajara Zen Center, Lamstein has almost four decades behind the oven, from Vermont to South Florida. Moore, from a family of Philadelphia restaurateurs, got into the business trying to craft desserts palatable to her diabetic husband.
Together, they produce several varieties of bread, from a Tassajara-esque multigrain loaf to sourdough made with Lamstein's 3-year-old culture, along with desserts both sinful and gluten-free and/or vegan. To boost production, they're hoping to take over the now-shuttered and much, much larger Scandia Bakery in Lake Worth and crank up its 1923-vintage gas ovens. Charlie will let you know how that works out.
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