Guess what Aimee Mostwill of Sweetheart Bakery told me at the market this morning?
This Sundays (tomorrows) New York Times mentions both the North Asheville Tailgate Market and Farm & Sparrow Bakery. The article is titled 36 Hours in Asheville, NC and it is written by(link below).
Here’s a quote from Shaila Dewan’s article in the New York Times:
“5) WOOD-FIRED BREAKFAST
The East-West fusion and wholesome rusticity in Farm and Sparrow’s wood-fired pastries seem to sum up Asheville. The croissants stuffed with kimchi ($3.25) and an open-faced pear, Gorgonzola and bee pollen confection ($3) are made at the bakery (farmandsparrow.com) in nearby Candler, N.C., and are available at some of Asheville’s tailgate markets, a kind of hyper-local version of a farmers’ market. The North Asheville Tailgate Market (828-712-4644; northashevilletailgatemarket.org), held in a parking lot on the campus of the University of North Carolina at Asheville, is where you’ll also find locally made kombucha from Buchi, trout dip from the Sunburst Trout Company and fresh goat cheese with lavender from Three Graces Dairy.”
It’s a great article that mentions many Asheville hot spots…like the Friday night Drum Circle at Prichard Park, the River Arts District, Black Mountain, the George Washington Carver Edible Park, restaurants, hotels, and the fact that Asheville is the land o’ microbreweries.
Here is the link:
Buy the New York Times Sunday edition on October 24, 2010!