DINING OUT: JC's Daily Bread promises heavenly flavors
- The booth's staple business is the breads, which come in flavors like mild onion; cheddar cheese; cheddar jalapeno; walnut and blue cheese
You could say there's a touch of subtle humor connected with naming a company JC's Daily Bread, but it's by design as much as by choice.
Jean Claude Stevens, "JC" to his family and friends, is the master baker who each Wednesday at Marco's famers market, stocks a popular booth with heavenly bread aromas.
His point of sale people are his parents, Mark and Ginette Stevens, and also John Andescavage, who make the trip over from Jensen Beach every week to unload masses of specialty breads, tarts and pastries to willing takers. Almost all items are just a few bucks.
The Stevens couple retired from the US Foreign Service 11 years ago, about the time their son JC decided he'd run his course working with Club Mediteranee. Along the say, he'd become an accomplished chef as well as baker.
"We opened a bakery/café in Port St. Lucie (on Florida's east coast) because of JC's cooking skills," Mark Stevens says, "but eventually we realized the bakery was carrying the café. So, we closed the dining room and started production."
The move proved divine for the family, who later had to move their operation to Jensen Beach when it outgrew the one in Port St. Lucie.
"From there, we go to farmers markets throughout Florida," Stevens says. "From Jacksonville to the Keys, and from Marco Island to Tampa."
Besides an array of tempting raspberry turnovers and plain or filled croissants, for example, the booth's staple business is indeed the breads, which come in flavors like mild onion; cheddar cheese; cheddar jalapeno; walnut and blue cheese. The most popular is the Italian medley, with sundried tomatoes, black olives, garlic, oregano, thyme, Romano cheese and basil.
The farmers market runs Wednesdays through April, starting at 7:30 a.m. Final day is April 22.