O U R P A S T A I S O U R P A S S I O N
At Bayview Pasta™, we source truly organic wheatberry from reputable American farms. Our grain is carefully hand milled at a low temperature to retain essential amino acids and nutrients lost in commercial milling. This makes our pasta healthier and easier to digest. From source to table, our pasta is hand made using traditional rolling, sheeting, and extruding processes. You will not likely find a more fresh pasta on the market. Each batch of pasta made has a milled date that sets our pasta apart from our competitors.
All listed pasta are made with Bayview Pasta hand milled flour.
Our non-gmo, pesticide free wheat berries are sourced from
WHERE TO FIND US
Good Eggs online http://producer.goodeggs.com/bayviewpasta/
Rainbow Grocery https://www.rainbow.coop/
Oakville Grocery https://www.oakvillegrocery.com/menus
The Epicurean Trader https://theepicureantrader.com/
Atelier Fine Foods https://atelierfinefoods.com/
Flour and Water, Mission
Magnolia Brewing, Dogpatch and Haight
Long Bridge Pizza, Dogpatch
Harmonic Brewing, Dogpatch
3rd Cousin, Bernal Heights
Laughing Monk, Bayview
Bread Belly, Richmond
W H O L E S A L E P R O D U C T L I S T
Sheets, Pappardelle, Tagliatelle
With Egg, Squid Ink, or Additional Flavors
Spaghetti, Spaghettoni (large), Fusilli, Strozzapreti, Chiocciole, Rigatoni, Bucatini
Paccheri (hand cut), Chittara
(Milled in a facility with wheat/not gluten free)
Yellow, extra coarse
BAYVIEW PASTA FLOUR BLEND
Red Hollis, White Winter, Red Fife, Spelt Wheat
We also sell in bulk!
GREMOLATA CASTELVETRANO OLIVES
Marinated in Citrus Zest, Garlic, Oregano, Cumin, and Olive Oil
2# bulk bags
** Minimum orders of 10 Pounds. Portioning available!
M E E T T H E M A N B E H I N D T H E P A S T A
Chef Joshua Felciano from San Francisco has an incredible passion for producing hand-milled flour. With his direct to farm sourced grain he crafts Fresh Pasta, and wood oven Pizzas. He works with local chefs and Retailers to produce custom recipes and goods available at many restaurants and stores in the Bay area. He also does catering, from In-depth Pasta Classes and Tasting Menus to 1979 Sourdough Wood Fired Pizzas from his Classic Ape scooter. On weekends you can find him at local farmer’s markets, and popping up all over in San Francisco.
The experience is elevated beyond the typical class because he can talk about hand-milling the various flours and really let people customize their pasta. He balances his passion for pasta with being approachable about teaching the knowledge he has.