Scotty,
I found this little piece on the Giusto family and Keith in particular. It's quite interesting:
http://www.metroactive.com/papers/sonoma/06.02.04/dining-0423.htmlStop one: Full Circle Baking Company, Penngrove
Keith Giusto is a flour fanatic. He lives, breathes and dreams about the stuff, as you quickly realize when he starts talking passionately about his personal legion of wheat farmers. The photo album of his agricultural buddies only reinforces the notion that this is a man on a singular mission: to bake bread.
Part-owner of one of the largest organic grain mills in the West (located in Logan, Utah), Giusto is totally invested in his bread, from the germination of specially selected wheat varieties to his 15-year-old Zinfandel grape sourdough starter. The third generation baker and flour producer recently broke with his South San Francisco family to start his own bread-baking company in Penngrove. Though Giusto says it was fairly amicable, he describes himself as an artist who couldn't worry more about the bottom line than he could about his beloved bread.
Giusto bakes fresh loaves every morning using flours created to his exact specifications. But the loaf to covet is his crispy, crunchy sourdough, which won a James Beard Award in 1996--sort of like the Academy Award of food. Though Giusto also sells on Wednesday and Saturday at the Santa Rosa farmers market, his Penngrove bakery and deli offers Italian meats and sandwiches. Our favorite was a crunchy baguette of sourdough with imported olive oil, balsamic vinegar, fresh mozzarella and basil.
Think you can bake like the pros? Giusto is glad to share his flour--just bring your own bag and prepare to be in the company of such devotees as Acme Breads, Amy's and Whole Foods. Full Circle Baking Company, 10151 Main St., Penngrove. 707.794.9445.
Seems like Keith's family is still operating the Giusto flour company here in SF.
