New Bakery Rises

Jon Spangler Delicious French pastries await willing taste buds in the shop window of the new Crispian Bakery. In the background, head chef Robin Woulfe and staff prepare during the bakery’s recent soft opening. Sun staff can confirm first hand that their products are delicious.

A new business in a new building on Park Street will add to Alameda’s already extensive selection of inspired eateries. Crispian Bakery, named after the feast of Crispian, as quoted from William Shakespeares’s Henry V bakes small-batches of French-inspired American breads and pastry daily at 1700 Park St.

Crispian is a collaboration between two head chefs, Beth Woulfe and Christian Fidelis de Goes, who met while working together in Thomas Keller’s Bouchon Bakery in New York City.

Woulfe is the pastry chef and Fidelis de Goes, the bread baker. Woulfe was born and raised in the East Bay.

Woulfe’s industry experience includes time at Levain Bakery and Bouchon Bakery in New York, and the restaurant Le Bec Fin. Most recently, she was head chef at Main Line Baking Co., a gluten-free bakery in Philadelphia.

"In the same way that my parents and grandparents did whatever they had to do in order to take care of me," said Fidelis de Goes. "Regardless of circumstances, my goal for the bread is to do whatever I can to make it as incredible as possible, regardless of how much work is involved — including, but not limited to, using whole grain flours to increase nutritional value, extending the autolyse to develop natural sweetness and utilizing long, cold fermentation to enhance the depth of flavor and make it easier for people to digest."

Find out more at www.crispianbakery.com or 239-2751.