Roll Out The Dough

Home Cooking, located on Briceland Road in Redway, is Southern Humboldt’s very own take-and-bake pizza shop. Laura Eldridge and her two children, Jesse and Lindsay, have been hard at work rolling out the pizza dough and covering it with fresh, local, organic ingredients for your enjoyment.

“One of our goals (at Home Cooking) is to bridge the gap between local organic farmers and consumers by offering healthy, convenient ‘grab & go’ entrées that cater to busy families and health-conscious individuals,” says Laura. Since coming into ownership a year ago, Laura and her two children have made a point to work either with or on local farms. Jesse works hands-on with local farms, including Shakefork Community Farm (p.25), and points Home Cooking in the right direction when it comes to purchasing the best produce.
Since taking over the business, the Eldridges have also begun milling their own flour to make whole wheat crust. They offer wheat, traditional, and gluten-free crust options. Home Cooking also offers over twenty different topping combinations along with gourmet and stuffed pizzas, as well as calzones.

In the interest of providing the community with healthy eating, daughter Lindsay has launched Bloom, her very own raw, vegan, organic business right inside the shop. In addition to the deep dish lasagna, garden salads, and breadsticks, Home Cooking offers a variety of dessert options starting with Garberville’s own Vixen Kitchen gelato. The organic oatmeal raisin cookie dough is always in demand, and can often be sampled when coming in to pick up your order. Another exciting development for the Elderidges is the soon-to-be-coming organic take-and-bake apple pie, featuring local apples and wheat crusts milled right in the shop.

When making your way home, or if you’re simply traveling through, call in and place an order for your 100% guilt-free pizza, (707) 923-4961. Open Monday through Friday from noon-7pm, Home Cooking is located at 47 Briceland Road, Redway, California.

Emerald contributor since March 2012


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