Della Fattoria

At least twice a year, my family and I go to Petaluma specifically to eat at the Della Fattoria restaurant. We LOVE it there… the food, the service, the drinks. I have reviewed that restaurant and given it 5 stars.
Twice now, we have stopped their stand at Farmer’s Market at the Ferry Building. The first time I didn’t write a review because I wanted to give the place a second chance after the poor service we received. After our latest visit… we’re done.
Service here is RUDE! Flat out RUDE! The breads are burnt. On our recent visit while waiting in line, we watched as some patrons were treated rudely while others were treated as valued patrons. I couldn’t stand watching the poor customer service being doled out by the employees. I told my husband and adult daughter there was no way I was giving these people our business.
We left without buying anything.

Definitely try to arrive by 8am on Saturday mornings, otherwise before noon, you’re outta luck and only have slim pickings. My go to items from this Petaluma based bakery are the rosemary meyer lemon bread, olive bread and baguette. Their plain, chocolate and ham&cheese croissants are also a fan favorite. I was told their breads could be found in East Bay supermarkets as well. Their pastries can only be found at the ferry market on Saturdays or at their freestanding store. Enjoy!

I love the bread here, in particular the Ciabatta I will go out of my way to come down to the ferry building once in a while to buy their bread. I bought the ciabatta and the «skinny crusty baguette «as recommended by the friendly fellows at the stand total cost $ 10. This is one of the closest to European style breads and coming from the other side of the pond I truly miss those good hearty breads ! Their pastries are really yummy too get there early — they open at 8am to avoid long lines and the possibility of things being sold out ! The stand is located if you walk past roli’s roti and keep walking then take a left on the second left treat yourself you won’t regret it ! They are based in Petaluma I believe I have also seen their breads in whole foods but if you have a chance go and spend a few hours at the farmers market and but something else to enjoy your fresh bread with !

They are racist. I was in line to buy some breads and was next. An old tall server rudely pointed to a white lady and said she is next and ignored us. The lady was actually felt embarrassed and said I want the other guy to help. Don’t buy from them.

Cornerstone of the Ferry Building farmers market. I’ve never had something I didn’t like here, but recently had their almond croissant and I could have died happy afterwards! So delicious and flaky and soft and almondy! Definitely my favorite.
Go there first during your market trip for a treat with your coffee because they do sell out of items.
Only gripe is that when I first moved to the city 2 years ago, I had read about their almond polenta cake, and I kept being too late to get it and now they don’t make it any more even though their old sign still has it. Bring it back, Della Fattoria! I want that!

WTH has happened to the bread? In the last few months it is like grocery store bread or way too charred on the crust to taste the inside. Also, it doesn’t last at all anymore. Last fall, the bread was still delicious even 2 days later and lately it is old bread the next day. When the bread was great last summer, I could overlook the rude salespeople but the bread has gone the way of the salespeople.

Bakery stand at Ferry Marketplace bursting with baked goods. Beautiful breads twice the size of your head and pastries that are mostly gone by mid-​day. Try to come early to get them when their the freshest and most to choose from!
One of my favorites is the Chocolate Drizzled Fig Bar — very fresh and chunky, not too sweet, and perfect drizzle of chocolate to finish it off!

Sorry to say this, but I agree with the other reviews: fantastic products but rude people at the Ferry Building stand. They seem to have their «in» people and if you aren’t «in», forget it. They will chat with their faves while you are waiting in line, patiently, and when they finally wait on you, their attitude is haughty and condescending. Since this is the only stand at the Ferry Building market that shows this kind of rude attitude – everywhere else people are happy, welcoming, and having fun with the customers – and since other reviewers have noticed it, I really don’t think it is me. I have reluctantly stopped buying from them even though I agree that the quality of their food is very good. Some things like courtesy and kindness are more important than delicious food.

Meyer lemon rosemary bread. That’s really all you need to know.
What? You need to know more? Friendly people, more delicious-​sounding breads than you could ever hope for, huge croissants, and meyer lemon rosemary bread.
The bread is so good on its own, but the MLRB with some cheddar and a fried egg on top is heaven. Try it. You won’t be disappointed.

One of my complaints about bakeries is you rarely get a chance to buy a slice. I understand why they do it, but when you are eating for one, a whole loaf is too much. So I really loved how Della Fattoria offers not only regular size loafs, but also mini versions.
Smaller price, smaller size, perfect for one, and perfectly delicious.

I’ve been recently introduced to Della Fattoria pastries and baked goods at the weekly Saturday Farmer’s market at the Ferry Building Plaza. For the past several weeks, I’ve been sampling my way through their vast selection of products. Here’s what I got so far:
1. Bread Pudding — A little dry, but the flavor is marvelous, and the icing on top is yummy!
2. Black Bottom Cupcake — I had to fight S.B. for the white cream cheese part! Very moist, chocolatey and delicious.
3. Granola — Oh yes! Almonds, pistachios, sesame, pecans, oats, and shredded coconut. Toasted to a crisp and covered in a fragrant buttery toffee coating. SOOO good with fresh fruit on Straus Yogurt. THE BEST!
4. Sticky Bun — This was the perfect small size (not huge, just enough for a couple bites, so you still have room for other stuff at the farmer’s market). It was gooey, nutty, made with a croissant like pastry. Not as good as the Tartine morning bun, but quite delicious.
Note: Get there early, selection runs out fast! The day we sampled the black bottom cupcake, I was 2^nd in line with only one cupcake left, the guy in front of me was about to take the last one! I gasped in dismay and he heard me do it. He said, oh yes, the black bottom is so good, I just nodded in saddness and he asked me if I’ve ever had one before. I shook my head no, and heavenly person that he was, he relinquished the last one to me, and insisted that I try it! What a total sweetheart. Thank you kind sir, where ever you are.

Making my way along the path past the Gandhi statue and a garden of herbs, mounds of organic meats, and other delectable artisan goods I spied a man eating what appeared to be a fantastic chocolate croissant and drinking some of the liquid hot chocolate from near the back door — asking him where he got the croissant he told me Della Fattoria but «I think they’re sold out.» Pointing me in that direction I made my way to Della and indeed they were sold out of the croissants — what they weren’t sold out of, however, was something far more divine — caramelized brioche bread pudding. Organic, natural sea salts, extra virgin olive oil, pure caramelized organic cow’s milk — sold! Served in a small tart wrapper and still somewhat warm I was handed the treasure just as it once again began to rain — heavily. Nestled under the umbrella I dug in and once again was mesmerized by how such simple ingredients can make something so wonderful. Not overly moist like the bread pudding at Ad Hoc or Jeanty the day before the texture was more donut like (like Keller’s at Bouchon Bakery in Vegas) and absolutely excellent with hints of cinnamon, sweet, and salty all in great balance.

I’m married to a baker’s daughter so whenever we move it’s time to find a new bread place. Let’s just say… she is discerning! Since we moved to the bay area we have been consistently disappointed with the bread we can find, but no longer!
Advice: if you’re going to the farmer’s market, go early, they run out pretty quickly (selection after about 11 AM is noticeably sparser). Also, they sometimes have day old available that’s not on display that you can get for a discount.
We’ve been getting their bread weekly for a while now and we had a bread party!
So, have some opinions:
For boules we prefer the Meyer Lemon Rosemary ($ 6), the top crust has a really flavorful salting that we enjoy.
We had the Kalamata Olive ($ 6) for the first time at our party and it went over well but if you’re not into black olives it might not be your thing.
The Semolina ($ 6) has a wonderful aroma of toasted sesame seeds and is very tasty with spreads.
The pumpkin seed ($ 6) doesn’t really call to me, but it’s an ok runner up if they are out of the Rosemary.
For pullman loaves we prefer the Levain ($ 9). We’ve tried their whole wheat ($ 10) and decided the crust is too hard for our taste. Seriously, it’s like a brick. However, the whole wheat can be sliced thinner than the Levain due to its density, if that’s your thing.
To store your bread for more than a day, we recommend wrapping the paper bag they give you in loosely tied plastic bag, this will keep the bread from drying excessively. Loaves are typically good for 1 week stored this way without refrigeration.

Have to say, the bread is really good. Even though the baker himself likes to cut in front of you when he’s getting his coffee or salami at other stalls, it’s hard not to want to buy his bread.
Polenta and the Meyer Lemon were both good.

Their moon pies are quite tasty (and expensive). When I complimented them on how much I like them, I did not get a single thank you from the pastry chef who made it (who just looked away as if she couldn’t be bothered with things she already knew about). Embarrassed, I muttered «I wish I knew how to make this (so I never have to deal with this place again)».
The rudeness and pretension didn’t compute until the stall lady bellowed «Oh no, we like for you to come here so you can buy it from us.»
Ah, I get it.
They love the money and hate you.
I hate their service and love the bread.
Fair trade?

Probably some of the best bread Ive ever tried! When I think of artisan bread I used to think of Acme. now I think of Della Fattoria. Wonderfully crisp crust. tender plump chewy crumb. oh the heavenliness of their bread!

I’ve gotten 2 things from them so far: a peanut butter cookie was good, think it was $ 1 ea.
Also tried their Meyer Lemon Rosemary bread $ 5 at the SF Ferry Building Farmers’ Market on Sat. It’s ok.
I’ll try their Olive bead one day.

Damn you, Della Fattoria! When I finally thought I found THE best bread in the Bay Area, you had to ruin my experience by being so rude and pretentious as you took my order at the farmer’s market. First, you helped the old hag who cut in line in front of us. You know damn well we were waiting in line patiently forever. Then, you gave us attitude thick enough to cut with a chainsaw. You get two stars because the first one is obligatory and the second star is for your unfortunately good bread. Even if you had the best bread in the world, I would not support your business based on one bad customer service experience! That is enough of a turnoff!

So I’m lazily laying in bed and dreaming of all the things that could MAYBE lure me out of bed when I realized I haven’t reviewed Della Fattoria!
Given I love the Saturday Farmers Market as much as the next poor foodie (think Breakfast at Tiffany’s), but Della requires a purchase every time I’m there. It is one of the few places where you can get something as simple as a roll and just eat it (screw jam). The bread is always perfectly baked, crunchy hearty exterior compared to the light chewy interior… woah really I’m too close to running out the door in my PJ’s.
Anyway, it’s really good and you can’t go wrong. Add some additional yum factor with a great coffee to accompany it.

Jeez, the bread revolution in this country is a slow moving thing. We keep hearing how artisanal bread makers are slowly bringing the country around from decades, perhaps a century, of bad bread. Yet we still get nasty, flavorless, lumpen loaves that age poorly, have no texture, or all the action is in the crust – even among the whole-​loaf artisanal breads in the better groceries around the area. As an emergency measure, I’d be willing to put Della Fattoria in charge of all bread west of the Bay. Acme could handle everything east of the Bay up to Sacramento, and they could jointly administer the rest of the country. Don’t agree? Go buy a loaf of the Levain at Della Fattoria. You’ll hand me your proxy on this, forthwith.