Pizza Making Forum

Reviews & Opinions => Pizzeria & Restaurant Reviews => Topic started by: CoastalPizza on February 09, 2019, 11:05:32 PM

Title: Babettes Pizza & Pane - Longmont, CO
Post by: CoastalPizza on February 09, 2019, 11:05:32 PM
Today was (re-)opening day for Babettes Pizza & Pane in Longmont, CO. The day started at 7AM with the opening of the counter service bakery (see first photo) - several classics: croissants, chocolate pistachio escargot, cardamom knots, Breton butter cakes, and poppy seed Meyers lemon cakes. By 11AM the big, bad Stefano Ferraraforni oven was fired up and the first pies were being served. By the time I got there around 6PM, the place was hopping. The pizza dough is 48 hour naturally fermented central milling organic flour (wasn't able to find out which one). They were in SF in January with the folks at Pizza Del Popolo to fine tune recipes and techniques. Pictures to follow.

https://www.babettesbakery.com/about (https://www.babettesbakery.com/about)
Title: Re: Babettes Pizza & Pane - Longmont, CO
Post by: CoastalPizza on February 09, 2019, 11:08:31 PM
...bonus points for knowing why the call their Margherita pizza the 'A56'...

live action video here: https://www.instagram.com/p/BtryB4CHye9/ (https://www.instagram.com/p/BtryB4CHye9/)