Bobby G Breaks Bread

A Canal Street bakery with loyal fans and fresh-baked favorites

Two years ago, I stood inside the production space of Dutch Oven Bread Co. in Edgewater with flour on my hands, learning how Fabio and Candice Uyttewaal turn water, flour and salt into something people line up for. It was hands-on, humbling and gave me a real appreciation for the craft behind every loaf.

This week, I visited their storefront on Canal Street in historic New Smyrna Beach, this time as a customer instead of an apprentice.

Tiffany and I have tried stopping in early before, thinking we could outsmart the rush. That has been the reality since they opened — strong demand and steady traffic. So on this visit, we switched strategies. We waited until later in the morning and walked in with our fingers crossed. It paid off.

The front window was lined with baguettes, rustic loaves and bagels, all handmade at their Edgewater facility and brought fresh to Canal Street. The shelves were stocked during our visit, and customers continued flowing in at a steady pace. Some came in knowing exactly what they wanted. Others paused at the display cases, taking it all in before making a decision.

Beyond bread and bagels, the shop also serves coffee, cappuccino and espresso. A few customers lingered over their drinks, while others grabbed pastries and headed back out the door, paper bags in hand.

Over time, I’ve spoken with many customers about Dutch Oven Bread Co.. The response has been consistently positive. People regularly say they love the quality of the bread, pastries and bagels. The word “fresh” comes up often.

As for us, the baguette didn’t make it far. Tiffany started tearing into it before we even reached the car, crumbs falling and no regrets.

From a working production space in Edgewater to a busy Canal Street storefront, the Uyttewaals’ growth is visible — and edible.

Bobby G…out.