This New Year's Eve, as with many New Year's Eves past, I spent several days with my best friend's family in Sea Ranch, about 150 miles north of San Francisco. A few days ago, I hopped in my Zip Car and headed out on the windy road that would take me to this pristine area of California with its fantastic views and relaxing atmosphere.

One of the highlights of the drive is a stop in Freestone -- a teeny tiny town west of Sebastopol -- to join the throngs of customers at Wild Flour Bakery. Wild Flour is popular among food lovers throughout the area for its delicious organic savory and sweet breads.

Wild Flour is open Friday through Monday each week, and they bake 900 loaves of bread a day that are sold only from their bakery.

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I dream about Wild Flour's fougasse -- a bread that changes ingredients slightly throughout the year but that typically contains 1-3 cheeses, potatoes, herbs and sometimes sweet peppers and onions. It's a delicious, dense bread that I can make a meal from.

Also popular are Wild Flour's sweet Bohemian bread and their sticky buns which are large enough to fill a plate and share with several friends.

Wild Flour is popular among bloggers -- here are just a few reports:

Becks & Posh loved their bread with a bowl of steaming soup.
The Fresh Loaf found their fougasse to be worthy.
Fork & Bottle calls their biscotti "awesome."
Sweet Napa declares "it's like eating perfection."

You can read even more about Wild Flour Bakery:
San Francisco Chronicle
Bay Area Backroads

Wild Flour Bakery
140 Bohemian Hwy
Freestone
(707) 874-2938

Open 8:30 - 6:00, Friday through Monday

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Wild Flour Bakery, Freestone