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Certain bakeries specialize in bread, some focus on creative pastries and others are best known for niche items like cruffins or passion fruit macaroons. However, if there is one unifying item that tends to be found at most — definitely not all — bakeries, it would be that simple yet transcendent favorite of all ages: chocolate chip cookies.\u003c/p>\n\u003cp>Chocolate chip cookies are near and dear to us at KQED since we’re the home of the greatest cookie critic of them all, Cookie Monster. He and Grover would certainly approve of the compact, chewy, beautifully balanced version at Arsicault and the thin, crisp, oozing with chocolate one by Tartine Manufactory. They would also be huge fans of the other four other cookies that stood out in this sugar and butter-filled quest.\u003c/p>\n\u003cp>That being said, a number of worthwhile chocolate chip cookies \u003ci>just\u003c/i> missed the cut but really deserve to be on any “Best Chocolate Chip Cookies” list, especially Theorita, Craftsman and Wolves, the front coffee kiosk at Spruce, Neighbor Bakehouse, Marla Bakery and b. Patisserie. On that note, as Cookie Monster would say, “Chocolate chip important to me… It mean whole lot to me… Om nom nom nom.” These five chocolate chip cookies mean a lot to us, too.\u003c/p>\n\u003ch2>Honorable Mention (best under $3 cookie):\u003c/h2>\n\u003cp>\u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Andytown+Coffee+Roasters/@37.7566719,-122.5022955,15z/data=!4m2!3m1!1s0x0:0xbfb64139d85ba75d?sa=X&ved=2ahUKEwiD84-mi_3dAhXPzqQKHeVDBAEQ_BIwCnoECAoQCw\">3655 Lawton St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130810\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8748-e1539280035997.jpg\" alt=\"Chocolate chip cookie from Andytown.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Chocolate chip cookie from Andytown. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are seemingly as many coffee shops as residents in San Francisco — yet very few roast their own beans. Then, there is an even smaller group of cafes/roasters that also do some of their own baking for the breads and desserts in the display case at the register. Several SF roaster heavyweights like Sightglass, Ritual and Four Barrel don’t do that. Yes, Blue Bottle does, but they also have the power of Nestle funding behind them. Tartine Manufactory does, but that’s such a sprawling complex that does everything DIY from world-class pickles to cocktail syrups, so \u003ci>of \u003c/i>course they roast their own coffee beans and do some — ok, A LOT of — baking as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there is little Andytown Coffee Roasters, the caffeine pride of the Outer Sunset. If a sunrise surf session in the icy cold nearby Pacific didn’t wake you up in this neighborhood, chances are a cappuccino or a Snowy Plover at Andytown did. Andytown bakes scones, Irish soda bread (one of the owners is from Northern Ireland), muffins, and chocolate chip cookies.\u003c/p>\n\u003cfigure id=\"attachment_130824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130824\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8774-e1539283638628.jpg\" alt=\"Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the smallest and cheapest of the chocolate chip cookies in our guide, clocking in at $2 apiece and definitely compact enough to actually not be a meal. It’s refreshing to see a cookie that is meant to be dessert after a meal or as a light snack. The Andytown cookie is the most “typical” cookie of the bunch as well. It truly tastes and looks like a chocolate chip cookie that would be in Cookie Monster’s jar when he scoops them up and eats four at a time on “Sesame Street.” The Guittard chocolate chips are nicely spaced out in the fluffy body, as are flecks of sea salt (beware of having one possible bite that has too much salt clumped together like I did). This is a very simple, to-the-point cookie. It boasts a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. The consistency is exactly what you would dream of for dipping into a glass of milk. Since you’re at Andytown, though, the cookie will also be a great asset for dunking into the freshly whipped cream atop the Snowy Plover.\u003c/p>\n\u003ch2>Provender Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Provender+Coffee/@37.762443,-122.396889,15z/data=!4m2!3m1!1s0x0:0x1843f4147c6ab46?sa=X&ved=2ahUKEwia3aG0i_3dAhWI_qQKHVaCDiYQ_BIwCnoECAoQCw\">1415 18th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8744-e1539280139998.jpg\" alt=\"Provender's chocolate chip cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Andytown, \u003ca href=\"http://www.provendercoffee.com/\">Provender\u003c/a> is a coffee shop that bakes its own cookies and other items (cardamom lemon cake, cookies, black sesame banana bread and more), except it doesn’t bake its own bread for one of the city’s finest avocado toasts (Tartine country loaf is used) and it doesn’t roast its own coffee beans (they use…Andytown!).\u003c/p>\n\u003cp>However, somehow the tiny Potrero Hill cafe can use its limited space to bake its own cookies, pull espresso shots and slice that Tartine bread for toasts.\u003c/p>\n\u003cp>The co-owners and brothers, Austin and Tony Ferrari, both have a fine dining background. Austin has years of experience on the wine side and Tony is Chef/Co-Owner of Bernal Heights’ Hillside Supper Club. It’s no surprise that their items baked in-house have a noticeable attention to detail that lifts their cookies and other morning-friendly items above the coffee shop status quo.\u003c/p>\n\u003cfigure id=\"attachment_130825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130825\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8777-e1539283754975.jpg\" alt=\"Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Provender chocolate chip cookie is large, thin, neither crisp nor chewy, yet was by far the softest version that we found. It’s also blonde colored (all the others were distinctly tan or bronze), likely from being cooked at either a shorter than average time or lower than average oven heat — both of which could explain how it’s so soft. However, Provender says that the softness comes from the addition of brown sugar to the dough, along with the critical need to have all dough ingredients at room temperature before mixing and to have each egg emulsified before adding the next egg into the mix. This is definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\u003c/p>\n\u003cp>In my notes, I wrote that this is the chocolate chip cookie that seems like what you would expect a homemade chocolate chip cookie to look like. All the other cookies we encountered on this tour have a little new wave twist. The only real twists for this cookie are the flecks of sea salt on top and that brown sugar addition. Otherwise, it’s a delightful classic. There are lots of chocolate chips, almost equally scattered about. The cookie dough doesn’t have any umami kick, but it tastes like perfectly baked cookie dough. This seems like the chocolate chip cookie many of us remember grabbing at a bakery or a corner store as a post-school, pre-homework pick-me-up snack.\u003c/p>\n\u003ch2>Tartine Manufactory\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7617108,-122.4120612,15z/data=!4m2!3m1!1s0x0:0x88d7d35712aa2ba3?sa=X&ved=2ahUKEwiszaCijP3dAhUHDOwKHbdjAg4Q_BIwCnoECAoQCw\">595 Alabama St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8755-e1539280631583.jpg\" alt=\"Tartine Manufactory's take on the chocolate chip cookie. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's take on the chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What savory or sweet baked item does Tartine and \u003ca href=\"https://www.tartinebakery.com/san-francisco/manufactory\">Tartine Manufactory\u003c/a> not thrive at? Bread, brownies, cakes, croissants…we could go on and on. Cookies are no exception whether you prefer the petite salted buckwheat or the chocolate chip in the display case on the retail side of the sprawling sunlit complex on the quieter side of the Mission. (Note that cookie types do mostly differ between Tartine and Tartine Manufactory.) Unlike the universally beloved breads, the Tartine Manufactory chocolate chip cookie isn’t everyone’s \u003ci>favorite\u003c/i> style. It is resolutely of the thin, crispy style. The chewy, soft cookie minded school will surely disapprove of this despite still devouring the cookie and admitting to enjoying it. It’s not the easiest cookie to love at first, but it always will warm up to cookie eaters.\u003c/p>\n\u003cp>It’s a good-sized cookie in terms of circumference and is razor thin. The consistency is pliant — not wafer-like, thankfully — and never shatters. It will only break if bent, which is a rarity for the distinctly thin cookie genre. There are lots of chocolate swirls in the dough with one to two particularly dense chocolate-filled areas standing out per cookie, and then just a smidge of sea salt scattered about, making for each bite to be full of a buttery, salty, earthy, chocolatey quartet. It isn’t an organized cookie like the first two, instead providing a bit of adventure.\u003c/p>\n\u003cfigure id=\"attachment_130826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8758-e1539283872914.jpg\" alt=\"Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every bite has a different punch. The most noticeable taste difference is that flour is more pronounced than the butter, which isn’t too surprising knowing that Tartine Manufactory is particularly gifted at using flour elsewhere in the bakery. That means it’s less of a “sweet” cookie. It isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. Though the style isn’t everyone’s favorite, it’s as perfectly executed a thin chocolate chip cookie as you’ll find in San Francisco and defeats many other cuddlier, chewier ones.\u003c/p>\n\u003ch2>Manresa Bread/Verve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Verve+Coffee+Roasters/@37.7670785,-122.4290805,15z/data=!4m2!3m1!1s0x0:0xd8fab7aaed364b3c?sa=X&ved=2ahUKEwiq9MnIjP3dAhXOyqQKHayuDdwQ_BIwCnoECAoQCw\">2101 Market. St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8753-e1539280459730.jpg\" alt=\"Manresa Bread's hefty chocolate chip cookie with walnuts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Manresa Bread's hefty chocolate chip cookie with walnuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the bunch requires lots of qualifiers. Yes, \u003ca href=\"https://www.vervecoffee.com/pages/locations-san-francisco\">Manresa Bread\u003c/a> isn’t based in San Francisco (it’s based in Los Gatos). Yes, there are as many walnuts scattered in the cookie dough as chocolate chips. Yes, the thick body and moist but crumbly texture is much closer to a brownie than a cookie. But, this is still very much a chocolate chip cookie at its core (many chocolate chip cookie versions include walnuts!) and Manresa Bread’s baked goods are only sold at one SF location, Verve, in the Castro. It counts. It’s a beast.\u003c/p>\n\u003cp>Most importantly, we need to recognize cookie brilliance in this guide and this powerful, hefty $4 whole wheat chocolate chip cookie designed by Manresa Bread’s Head Baker Avery Ruzicka. If it seems like the cookie is equal parts chocolate chunks and toasted walnuts, well, that’s because it is.\u003c/p>\n\u003cfigure id=\"attachment_130827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8762-e1539284012200.jpg\" alt=\"The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread has the good fortune of now milling its own flours, which surely adds an additional burst of levity to the cookie dough. It’s densely built but wonderfully airy. The fact that it’s whole wheat flour and the addition of brown sugar give the cookie a delightful caramelized sweetness edge that strongly compliments the addition of walnuts. Everything here is in harmony, making this is one formidable cookie.\u003c/p>\n\u003ch2>Merchant Roots\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821274,-122.4327041,15z/data=!4m5!3m4!1s0x0:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8751-e1539280777568.jpg\" alt=\"A chocolate chip work of art from Merchant Roots.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A chocolate chip work of art from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t miss \u003ci>the\u003c/i> monster Guittard chocolate wafer in this cookie. It’s like the light of a lighthouse, beckoning cookie-goers at the \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a> savory and sweets counter. There is so much to love about Merchant Roots and to eat there, \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">as we wrote about\u003c/a> when it opened a few months ago.\u003c/p>\n\u003cp>Yet, the little market with enormous aspirations has found a steadfast niche for the chocolate chip cookie-going crowd in its early months. The recipe comes from Merchant Roots Proprietress Madison Michael, featuring the brilliant addition of brown cultured butter to the mix, along with equal parts regular sugar and muscovado sugar. It’s a slightly thick, slightly doughy type of cookie, effortlessly soft without being too pillowy.\u003c/p>\n\u003cfigure id=\"attachment_130828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8766-e1539284118393.jpg\" alt=\"It's hard to miss the monster Guittard chocolate wafer in this cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It's hard to miss the monster Guittard chocolate wafer in this cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I noted that this is an “artsy cookie” in my detailed tasting, meaning that it defies most cookie labels. It’s also artsy in that the umami notes of that brown cultured butter do shine through and is a curveball addition, but really soars with the sharpness of the giant Guittard chocolate wafer. Michael says that there are 1.5 wafers per cookie, but somehow every bite seems to have a beautiful balance of chocolate and dough — whether it’s a bite of the big wafer or not.\u003c/p>\n\u003ch2>Arsicault\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Arsicault+Bakery/@37.7834259,-122.4593062,15z/data=!4m2!3m1!1s0x0:0x2f0b49df0ee8b492?sa=X&ved=2ahUKEwjy3Yq_jf3dAhWMCOwKHQoOB60Q_BIwCnoECAoQCw\">397 Arguello Blvd.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8749-e1539280300196.jpg\" alt=\"Arsicault Bakery's chocolate chip cookie technically contains zero chips.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's chocolate chip cookie technically contains zero chips. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What once was a quiet neighborhood-only bakery nestled in a residential area near USF and Golden Gate Park, \u003ca href=\"http://arsicault-bakery-san-francisco.sites.tablehero.com/\">Arsicault Bakery\u003c/a> is now as great a secret as State Bird Provisions and Swan Oyster Depot thanks to \u003ci>Bon Appetit’s\u003c/i> restaurant guru Andrew Knowlton naming it the Best New Bakery in America in 2016, largely for its fabled croissants. Yes, those croissants are exceptional and worth a wait depending on your level of devotion to buttery, laminated dough viennoiserie.\u003c/p>\n\u003cp>It almost seems unfair that such an already popular and heavily praised bakery deserves even more accolades for another item that nobody really even notices when looking through the pastry glass? That is indeed the case here as Arsicault proved to us that their rendition of a chocolate chip cookie is the closest to a perfect example of the genre that we have found in our cookie-crazy city.\u003c/p>\n\u003cfigure id=\"attachment_130829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130829\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8769-e1539284313293.jpg\" alt=\"Arsicault Bakery's cookie verdict: this cookie has it all.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's cookie verdict: this cookie has it all. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cookie has it all. There is a crisp outer edge with a delightful faint smokiness pervading each bite. The interior is relentlessly chewy but never yielding a crumb after a few bites. There is plenty of butter and plenty of chocolate — with those blocks of Valrhona 55% chocolate almost forming a micro-thin layer of chocolate so each bite is nearly the same, but never seeming to be \u003ci>too\u003c/i> much butter or chocolate. Alright, we’ll admit there are no chocolate chips here. They really are like chunks or wafers or blocks. Whatever you want to call them, it’s a thrilling recipe.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There is a sense of organized chaos to the composition of the cookie — more like Tartine Manufactory’s cookie than any of the other four. For texture, richness, balance, and pure cookie joy, Cookie Monster has a hard time thinking that he’ll find a superior chocolate chip cookie than the one at Arsicault, but he would be more than happy to have any of these five choices to satisfy his ravenous cookie appetite.\u003c/p>\n\n","blocks":[],"excerpt":"In a city full of outstanding bakeries, our search from the Sunset to SoMa discovered the most noteworthy chocolate chip cookies.","status":"publish","parent":0,"modified":1554413133,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":2439},"headData":{"title":"5 San Francisco Chocolate Chip Cookies You Can't Live Without | KQED","description":"In a city full of outstanding bakeries, our search from the Sunset to SoMa discovered the most noteworthy chocolate chip cookies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 San Francisco Chocolate Chip Cookies You Can't Live Without","datePublished":"2018-11-28T17:03:49.000Z","dateModified":"2019-04-04T21:25:33.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"130784 https://ww2.kqed.org/bayareabites/?p=130784","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/11/28/5-san-francisco-chocolate-chip-cookies-you-cant-live-without/","disqusTitle":"5 San Francisco Chocolate Chip Cookies You Can't Live Without","source":"Cookies, Desserts, Bakeries","path":"/bayareabites/130784/5-san-francisco-chocolate-chip-cookies-you-cant-live-without","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco’s food scene has countless giant strengths, but the 7x7 city’s dozens of destination-worthy bakeries certainly has a spot at the top. Certain bakeries specialize in bread, some focus on creative pastries and others are best known for niche items like cruffins or passion fruit macaroons. However, if there is one unifying item that tends to be found at most — definitely not all — bakeries, it would be that simple yet transcendent favorite of all ages: chocolate chip cookies.\u003c/p>\n\u003cp>Chocolate chip cookies are near and dear to us at KQED since we’re the home of the greatest cookie critic of them all, Cookie Monster. He and Grover would certainly approve of the compact, chewy, beautifully balanced version at Arsicault and the thin, crisp, oozing with chocolate one by Tartine Manufactory. They would also be huge fans of the other four other cookies that stood out in this sugar and butter-filled quest.\u003c/p>\n\u003cp>That being said, a number of worthwhile chocolate chip cookies \u003ci>just\u003c/i> missed the cut but really deserve to be on any “Best Chocolate Chip Cookies” list, especially Theorita, Craftsman and Wolves, the front coffee kiosk at Spruce, Neighbor Bakehouse, Marla Bakery and b. Patisserie. On that note, as Cookie Monster would say, “Chocolate chip important to me… It mean whole lot to me… Om nom nom nom.” These five chocolate chip cookies mean a lot to us, too.\u003c/p>\n\u003ch2>Honorable Mention (best under $3 cookie):\u003c/h2>\n\u003cp>\u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/Andytown+Coffee+Roasters/@37.7566719,-122.5022955,15z/data=!4m2!3m1!1s0x0:0xbfb64139d85ba75d?sa=X&ved=2ahUKEwiD84-mi_3dAhXPzqQKHeVDBAEQ_BIwCnoECAoQCw\">3655 Lawton St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130810\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130810\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8748-e1539280035997.jpg\" alt=\"Chocolate chip cookie from Andytown.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Chocolate chip cookie from Andytown. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are seemingly as many coffee shops as residents in San Francisco — yet very few roast their own beans. Then, there is an even smaller group of cafes/roasters that also do some of their own baking for the breads and desserts in the display case at the register. Several SF roaster heavyweights like Sightglass, Ritual and Four Barrel don’t do that. Yes, Blue Bottle does, but they also have the power of Nestle funding behind them. Tartine Manufactory does, but that’s such a sprawling complex that does everything DIY from world-class pickles to cocktail syrups, so \u003ci>of \u003c/i>course they roast their own coffee beans and do some — ok, A LOT of — baking as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there is little Andytown Coffee Roasters, the caffeine pride of the Outer Sunset. If a sunrise surf session in the icy cold nearby Pacific didn’t wake you up in this neighborhood, chances are a cappuccino or a Snowy Plover at Andytown did. Andytown bakes scones, Irish soda bread (one of the owners is from Northern Ireland), muffins, and chocolate chip cookies.\u003c/p>\n\u003cfigure id=\"attachment_130824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130824\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8774-e1539283638628.jpg\" alt=\"Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Andytown's cookie has a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are the smallest and cheapest of the chocolate chip cookies in our guide, clocking in at $2 apiece and definitely compact enough to actually not be a meal. It’s refreshing to see a cookie that is meant to be dessert after a meal or as a light snack. The Andytown cookie is the most “typical” cookie of the bunch as well. It truly tastes and looks like a chocolate chip cookie that would be in Cookie Monster’s jar when he scoops them up and eats four at a time on “Sesame Street.” The Guittard chocolate chips are nicely spaced out in the fluffy body, as are flecks of sea salt (beware of having one possible bite that has too much salt clumped together like I did). This is a very simple, to-the-point cookie. It boasts a lovely chewy texture that has almost zero crispness to it but also isn’t remotely doughy. The consistency is exactly what you would dream of for dipping into a glass of milk. Since you’re at Andytown, though, the cookie will also be a great asset for dunking into the freshly whipped cream atop the Snowy Plover.\u003c/p>\n\u003ch2>Provender Coffee\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Provender+Coffee/@37.762443,-122.396889,15z/data=!4m2!3m1!1s0x0:0x1843f4147c6ab46?sa=X&ved=2ahUKEwia3aG0i_3dAhWI_qQKHVaCDiYQ_BIwCnoECAoQCw\">1415 18th St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8744-e1539280139998.jpg\" alt=\"Provender's chocolate chip cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Andytown, \u003ca href=\"http://www.provendercoffee.com/\">Provender\u003c/a> is a coffee shop that bakes its own cookies and other items (cardamom lemon cake, cookies, black sesame banana bread and more), except it doesn’t bake its own bread for one of the city’s finest avocado toasts (Tartine country loaf is used) and it doesn’t roast its own coffee beans (they use…Andytown!).\u003c/p>\n\u003cp>However, somehow the tiny Potrero Hill cafe can use its limited space to bake its own cookies, pull espresso shots and slice that Tartine bread for toasts.\u003c/p>\n\u003cp>The co-owners and brothers, Austin and Tony Ferrari, both have a fine dining background. Austin has years of experience on the wine side and Tony is Chef/Co-Owner of Bernal Heights’ Hillside Supper Club. It’s no surprise that their items baked in-house have a noticeable attention to detail that lifts their cookies and other morning-friendly items above the coffee shop status quo.\u003c/p>\n\u003cfigure id=\"attachment_130825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130825\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8777-e1539283754975.jpg\" alt=\"Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Provender's was the softest—definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Provender chocolate chip cookie is large, thin, neither crisp nor chewy, yet was by far the softest version that we found. It’s also blonde colored (all the others were distinctly tan or bronze), likely from being cooked at either a shorter than average time or lower than average oven heat — both of which could explain how it’s so soft. However, Provender says that the softness comes from the addition of brown sugar to the dough, along with the critical need to have all dough ingredients at room temperature before mixing and to have each egg emulsified before adding the next egg into the mix. This is definitely not the cookie to dunk in a glass of milk unless you love fishing out every piece of cookie crumble from the glass.\u003c/p>\n\u003cp>In my notes, I wrote that this is the chocolate chip cookie that seems like what you would expect a homemade chocolate chip cookie to look like. All the other cookies we encountered on this tour have a little new wave twist. The only real twists for this cookie are the flecks of sea salt on top and that brown sugar addition. Otherwise, it’s a delightful classic. There are lots of chocolate chips, almost equally scattered about. The cookie dough doesn’t have any umami kick, but it tastes like perfectly baked cookie dough. This seems like the chocolate chip cookie many of us remember grabbing at a bakery or a corner store as a post-school, pre-homework pick-me-up snack.\u003c/p>\n\u003ch2>Tartine Manufactory\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Tartine+Manufactory/@37.7617108,-122.4120612,15z/data=!4m2!3m1!1s0x0:0x88d7d35712aa2ba3?sa=X&ved=2ahUKEwiszaCijP3dAhUHDOwKHbdjAg4Q_BIwCnoECAoQCw\">595 Alabama St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130814\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8755-e1539280631583.jpg\" alt=\"Tartine Manufactory's take on the chocolate chip cookie. \" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's take on the chocolate chip cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What savory or sweet baked item does Tartine and \u003ca href=\"https://www.tartinebakery.com/san-francisco/manufactory\">Tartine Manufactory\u003c/a> not thrive at? Bread, brownies, cakes, croissants…we could go on and on. Cookies are no exception whether you prefer the petite salted buckwheat or the chocolate chip in the display case on the retail side of the sprawling sunlit complex on the quieter side of the Mission. (Note that cookie types do mostly differ between Tartine and Tartine Manufactory.) Unlike the universally beloved breads, the Tartine Manufactory chocolate chip cookie isn’t everyone’s \u003ci>favorite\u003c/i> style. It is resolutely of the thin, crispy style. The chewy, soft cookie minded school will surely disapprove of this despite still devouring the cookie and admitting to enjoying it. It’s not the easiest cookie to love at first, but it always will warm up to cookie eaters.\u003c/p>\n\u003cp>It’s a good-sized cookie in terms of circumference and is razor thin. The consistency is pliant — not wafer-like, thankfully — and never shatters. It will only break if bent, which is a rarity for the distinctly thin cookie genre. There are lots of chocolate swirls in the dough with one to two particularly dense chocolate-filled areas standing out per cookie, and then just a smidge of sea salt scattered about, making for each bite to be full of a buttery, salty, earthy, chocolatey quartet. It isn’t an organized cookie like the first two, instead providing a bit of adventure.\u003c/p>\n\u003cfigure id=\"attachment_130826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8758-e1539283872914.jpg\" alt=\"Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Tartine Manufactory's cookie isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every bite has a different punch. The most noticeable taste difference is that flour is more pronounced than the butter, which isn’t too surprising knowing that Tartine Manufactory is particularly gifted at using flour elsewhere in the bakery. That means it’s less of a “sweet” cookie. It isn’t savory by any means, but it also isn’t going to strike that sugar tooth like the majority of cookies will. Though the style isn’t everyone’s favorite, it’s as perfectly executed a thin chocolate chip cookie as you’ll find in San Francisco and defeats many other cuddlier, chewier ones.\u003c/p>\n\u003ch2>Manresa Bread/Verve\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Verve+Coffee+Roasters/@37.7670785,-122.4290805,15z/data=!4m2!3m1!1s0x0:0xd8fab7aaed364b3c?sa=X&ved=2ahUKEwiq9MnIjP3dAhXOyqQKHayuDdwQ_BIwCnoECAoQCw\">2101 Market. St.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130813\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8753-e1539280459730.jpg\" alt=\"Manresa Bread's hefty chocolate chip cookie with walnuts.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Manresa Bread's hefty chocolate chip cookie with walnuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wild card of the bunch requires lots of qualifiers. Yes, \u003ca href=\"https://www.vervecoffee.com/pages/locations-san-francisco\">Manresa Bread\u003c/a> isn’t based in San Francisco (it’s based in Los Gatos). Yes, there are as many walnuts scattered in the cookie dough as chocolate chips. Yes, the thick body and moist but crumbly texture is much closer to a brownie than a cookie. But, this is still very much a chocolate chip cookie at its core (many chocolate chip cookie versions include walnuts!) and Manresa Bread’s baked goods are only sold at one SF location, Verve, in the Castro. It counts. It’s a beast.\u003c/p>\n\u003cp>Most importantly, we need to recognize cookie brilliance in this guide and this powerful, hefty $4 whole wheat chocolate chip cookie designed by Manresa Bread’s Head Baker Avery Ruzicka. If it seems like the cookie is equal parts chocolate chunks and toasted walnuts, well, that’s because it is.\u003c/p>\n\u003cfigure id=\"attachment_130827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130827\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8762-e1539284012200.jpg\" alt=\"The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The cookie from Manresa Bread's thick body and moist but crumbly texture is much closer to a brownie than a cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread has the good fortune of now milling its own flours, which surely adds an additional burst of levity to the cookie dough. It’s densely built but wonderfully airy. The fact that it’s whole wheat flour and the addition of brown sugar give the cookie a delightful caramelized sweetness edge that strongly compliments the addition of walnuts. Everything here is in harmony, making this is one formidable cookie.\u003c/p>\n\u003ch2>Merchant Roots\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Merchant+Roots/@37.7821274,-122.4327041,15z/data=!4m5!3m4!1s0x0:0xf77eb4da52eaec2!8m2!3d37.7821274!4d-122.4327041\">1365 Fillmore St. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8751-e1539280777568.jpg\" alt=\"A chocolate chip work of art from Merchant Roots.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">A chocolate chip work of art from Merchant Roots. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can’t miss \u003ci>the\u003c/i> monster Guittard chocolate wafer in this cookie. It’s like the light of a lighthouse, beckoning cookie-goers at the \u003ca href=\"http://www.merchantroots.com/\">Merchant Roots\u003c/a> savory and sweets counter. There is so much to love about Merchant Roots and to eat there, \u003ca href=\"https://www.kqed.org/bayareabites/128414/merchant-roots-daytime-grocer-and-imaginative-nighttime-tasting-menu-table-arrives-on-fillmore\">as we wrote about\u003c/a> when it opened a few months ago.\u003c/p>\n\u003cp>Yet, the little market with enormous aspirations has found a steadfast niche for the chocolate chip cookie-going crowd in its early months. The recipe comes from Merchant Roots Proprietress Madison Michael, featuring the brilliant addition of brown cultured butter to the mix, along with equal parts regular sugar and muscovado sugar. It’s a slightly thick, slightly doughy type of cookie, effortlessly soft without being too pillowy.\u003c/p>\n\u003cfigure id=\"attachment_130828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130828\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8766-e1539284118393.jpg\" alt=\"It's hard to miss the monster Guittard chocolate wafer in this cookie.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It's hard to miss the monster Guittard chocolate wafer in this cookie. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I noted that this is an “artsy cookie” in my detailed tasting, meaning that it defies most cookie labels. It’s also artsy in that the umami notes of that brown cultured butter do shine through and is a curveball addition, but really soars with the sharpness of the giant Guittard chocolate wafer. Michael says that there are 1.5 wafers per cookie, but somehow every bite seems to have a beautiful balance of chocolate and dough — whether it’s a bite of the big wafer or not.\u003c/p>\n\u003ch2>Arsicault\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Arsicault+Bakery/@37.7834259,-122.4593062,15z/data=!4m2!3m1!1s0x0:0x2f0b49df0ee8b492?sa=X&ved=2ahUKEwjy3Yq_jf3dAhWMCOwKHQoOB60Q_BIwCnoECAoQCw\">397 Arguello Blvd.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_130812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8749-e1539280300196.jpg\" alt=\"Arsicault Bakery's chocolate chip cookie technically contains zero chips.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's chocolate chip cookie technically contains zero chips. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What once was a quiet neighborhood-only bakery nestled in a residential area near USF and Golden Gate Park, \u003ca href=\"http://arsicault-bakery-san-francisco.sites.tablehero.com/\">Arsicault Bakery\u003c/a> is now as great a secret as State Bird Provisions and Swan Oyster Depot thanks to \u003ci>Bon Appetit’s\u003c/i> restaurant guru Andrew Knowlton naming it the Best New Bakery in America in 2016, largely for its fabled croissants. Yes, those croissants are exceptional and worth a wait depending on your level of devotion to buttery, laminated dough viennoiserie.\u003c/p>\n\u003cp>It almost seems unfair that such an already popular and heavily praised bakery deserves even more accolades for another item that nobody really even notices when looking through the pastry glass? That is indeed the case here as Arsicault proved to us that their rendition of a chocolate chip cookie is the closest to a perfect example of the genre that we have found in our cookie-crazy city.\u003c/p>\n\u003cfigure id=\"attachment_130829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130829\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/IMG_8769-e1539284313293.jpg\" alt=\"Arsicault Bakery's cookie verdict: this cookie has it all.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Arsicault Bakery's cookie verdict: this cookie has it all. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cookie has it all. There is a crisp outer edge with a delightful faint smokiness pervading each bite. The interior is relentlessly chewy but never yielding a crumb after a few bites. There is plenty of butter and plenty of chocolate — with those blocks of Valrhona 55% chocolate almost forming a micro-thin layer of chocolate so each bite is nearly the same, but never seeming to be \u003ci>too\u003c/i> much butter or chocolate. Alright, we’ll admit there are no chocolate chips here. They really are like chunks or wafers or blocks. Whatever you want to call them, it’s a thrilling recipe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is a sense of organized chaos to the composition of the cookie — more like Tartine Manufactory’s cookie than any of the other four. For texture, richness, balance, and pure cookie joy, Cookie Monster has a hard time thinking that he’ll find a superior chocolate chip cookie than the one at Arsicault, but he would be more than happy to have any of these five choices to satisfy his ravenous cookie appetite.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130784/5-san-francisco-chocolate-chip-cookies-you-cant-live-without","authors":["11338","11404"],"categories":["bayareabites_1516","bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_13746","bayareabites_90"],"tags":["bayareabites_8551","bayareabites_2263","bayareabites_833","bayareabites_14745"],"featImg":"bayareabites_130830","label":"source_bayareabites_130784"},"bayareabites_120534":{"type":"posts","id":"bayareabites_120534","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120534","score":null,"sort":[1505229888000]},"guestAuthors":[],"slug":"for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","title":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","publishDate":1505229888,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n","blocks":[],"excerpt":"Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.","status":"publish","parent":0,"modified":1554413256,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1601},"headData":{"title":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too) | KQED","description":"Honey cake and round challahs are as important as apples and honey to celebrate Rosh Hashanah, the Jewish New Year. The Bay Area has a bevy of bakeries (including gluten-free) making these festive treats. Here's a list of 10 where you can find them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","datePublished":"2017-09-12T15:24:48.000Z","dateModified":"2019-04-04T21:27:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120534 https://ww2.kqed.org/bayareabites/?p=120534","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/12/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too/","disqusTitle":"For a Sweet Jewish New Year: 10 Bay Area Bakeries with Honey Cake, Round Challah and more (G/F too)","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>My grandmother swore the secret to her moist Rosh Hashanah honey cake was the black cherry soda she added to the batter. Although I never discovered the origin of her quirky recipe, I have often recreated it to feel close to her memory.\u003c/p>\n\u003cp>This year, if I don’t have time to bake, no worries, as there’s a bevy of bakeries preparing classic treats to celebrate the Jewish New Year 5778 that begins the night of September 20. The traditional way to usher in Rosh Hashanah is with apple slices dipped in honey, signifying a wish for a sweet year ahead. Honey also has a starring role in dark, spiced honey cake, while the apples, which are believed to have healing properties, find their way into various cakes and baked goods. The third member of the edible holiday triumvirate is a round challah, whose circular shape symbolizes the cycle of life. Its chubby braided coils are variously described as a “turban,” “ring,” \"spiral\" or “crown.” The round loaves can be plain, studded with raisins or sprinkled with seeds or nuts.\u003c/p>\n\u003cfigure id=\"attachment_120615\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120615\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg\" alt=\"Dipping apple slices in honey is the traditional way to wish for a sweet year ahead.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/2-apples-and-honey_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dipping apple slices in honey is the traditional way to wish for a sweet year ahead. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jewish culture is by no means the only one to link eating sweet things with ensuring a new year filled with sweetness. A similarly optimistic coupling of food and future is enjoyed in New Year dishes from \u003ca href=\"https://www.justonecookbook.com/osechi-ryori-japanese-new-year-food/\">Japan\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/01/30/this-lunar-new-year-the-horse-gallops-in-with-traditional-foods-of-tet\">Vietnam\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2012/03/12/persian-new-year-welcomes-spring-with-symbolic-traditions-and-treats\">Persian Norooz\u003c/a>, to mention only a few. Among the multitude of \u003ca href=\"http://www.latimes.com/projects/la-fo-chinese-new-year-2017/\">meaningful dishes prepared for Chinese New Year\u003c/a>, \u003cem>\u003ca href=\"https://www.chinahighlights.com/travelguide/chinese-food/chinese-new-year-cake.htm\">nian gao \u003c/a>(\u003c/em>\u003cem>higher year\u003c/em>\u003cem>)\u003c/em> is a round, glutinous rice flour cake often decorated by an auspicious character for \"prosperity.\"\u003c/p>\n\u003ch2>Where to find Rosh Hashanah Cakes and Challah in the Bay Area\u003c/h2>\n\u003cp>Although many outlets will have these special breads and cakes available from two days up to a week, to avoid disappointment, it’s a good idea to pre-order, either in person, online or by phone, depending on each store’s preference. Some of the bakeries listed below also have several locations, so it’s best to check directly with the one you are planning to visit.\u003c/p>\n\u003cfigure id=\"attachment_120616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120616\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg\" alt='Acme turban challah with raisins (you can see why they call it a \"turban\")' width=\"1920\" height=\"1645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-800x685.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-768x658.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1020x874.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-1180x1011.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-960x823.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-240x206.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-375x321.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/3-Acme-Turban-Challah-_Sauls-new-520x446.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Acme turban challah with raisins (you can see why they call it a \"turban\") \u003ccite>(Courtesy Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.acmebread.com/locations\">Acme Bread\u003c/a>, Berkeley and San Francisco\u003c/h3>\n\u003cp>Turban Challahs, either plain or with raisins\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Berkeley Store\u003c/strong> – Available Sept. 19, 20, 21, 29. They say they are making “plenty” but if you want to be sure, go in person and pre-pay up till two days before you want it.\u003c/p>\n\u003cp>\u003cstrong>SF Ferry Building\u003c/strong> - Available Sept. 19, 20, 21, 29. They will have a few extra for retail sales, but you can go in, order and pre-pay up until noon the day before you want it.\u003c/p>\n\u003ch3>\u003ca href=\"https://www.arizmendibakery.com/\">Arizmendi\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Crown challah, either plain or raisin almond, and a honey tea cake loaf. Available Sept. 20 - 22 and 29 -30. Orders encouraged, call (415) 566-3117. Check with their other locations (San Rafael, Emeryville, Oakland) as each is independently owned.\u003c/p>\n\u003cfigure id=\"attachment_120617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg\" alt=\"Avi Edri, co-owner of Frena Bakery, with one of their honey cakes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/4-Avi-Edri-Frena_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avi Edri, co-owner of Frena Bakery, with one of their honey cakes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://www.frenabakery.com/\">Frena Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>The acclaim is rising for this new Kosher bakery’s Israeli street food: savory stuffed breads, jelly doughnuts and assorted baked goods.\u003c/p>\n\u003cp>In its first nine months, Frena has already attracted a diverse clientele to its SoMa bakery and will now celebrate its first Rosh Hashanah. Co-owner Avi Edri described the two kinds of honey cake they will feature, one made with coffee, the other with orange juice. Do order in advance, as he already has over 1000 pre-orders for honey cake from local schools and other groups.\u003c/p>\n\u003cfigure id=\"attachment_120618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-120618\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg\" alt=\"Frena Bakery's traditional honey cake.\" width=\"1000\" height=\"1210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-160x194.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-800x968.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-768x929.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-960x1162.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-240x290.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-375x454.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/5-Frena-honey-cake_am-new-520x629.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Frena Bakery's traditional honey cake. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since my family is from Eastern Europe (Ashkenazi) and Frena’s owners trace Moroccan, Libyan and Iraqi roots (Sephardic), I was curious whether honey cake was also part of Edri’s family tradition.\u003c/p>\n\u003cp>\"People always say it’s the traditional Rosh Hashanah sweet for Ashenazi Jews,\" agreed Edri, \"but my Libyan grandmother made it and told me she learned from her Libyan grandmother.”\u003c/p>\n\u003cp>Frena will also make round challahs, although not with raisins, which, Edri informed me, interfere with optimal rising. \"The round challah is a symbol for the circle of life,\" he said. \"And the repeating cycle of the year.\"\u003c/p>\n\u003cp>While honey cake is apparently universal for the holidays, Edri informed me that \u003cem>kugel\u003c/em> (a baked pudding or casserole) is definitely an Ashenazi taste. “My mom says it’s too sweet. Sephardics prefer savory baked things. One Rosh Hashanah tradition that is very Sephardic is a bowl of pomegranate seeds eaten with sugar or honey,” Edri told me. (An explanation is that pomegranates are thought to have 613 arils, the same number of commandments in the Torah.)\u003c/p>\n\u003cfigure id=\"attachment_120619\" class=\"wp-caption aligncenter\" style=\"max-width: 1750px\">\u003cimg class=\"size-full wp-image-120619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg\" alt=\"Variations on a spiral challah by Noe Valley Bakery.\" width=\"1750\" height=\"1167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new.jpg 1750w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/6-Challah-Noe-Valley-Bakery_Noe-Valley-Bakery-new-520x347.jpg 520w\" sizes=\"(max-width: 1750px) 100vw, 1750px\">\u003cfigcaption class=\"wp-caption-text\">Variations on a spiral challah by Noe Valley Bakery. \u003ccite>(Courtesy Noe Valley Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"https://noevalleybakery.com/collections/rosh-hashanah\">Noe Valley Bakery\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Spiral challah, plain or topped with poppy or sesame seeds, Raisin challah topped with almonds. Honey cake, a moist spice cake made with earl grey tea and bourbon and an apple streusel cake.\u003c/p>\n\u003cp>Orders can be placed anytime and picked up at either of the bakery’s locations (Noe Valley and West Portal) between Sept 20-30.\u003c/p>\n\u003cfigure id=\"attachment_120620\" class=\"wp-caption aligncenter\" style=\"max-width: 1152px\">\u003cimg class=\"size-full wp-image-120620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg\" alt=\"Challah with golden raisins by Wise Sons Deli\" width=\"1152\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new.jpg 1152w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-960x600.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-240x150.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-375x234.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/7-Wise-Sons-Round-Raisin-Challah_Wise-Sons-new-520x325.jpg 520w\" sizes=\"(max-width: 1152px) 100vw, 1152px\">\u003cfigcaption class=\"wp-caption-text\">Challah with golden raisins by Wise Sons Deli \u003ccite>(Courtesy Wise Sons Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://wisesonsdeli.com/catering/highholidays/\">Wise Sons Deli\u003c/a>, San Francisco\u003c/h3>\n\u003cp>Round raisin challah, from September 18 to the end of Yom Kippur (September 29-30) at all their locations, plus their retails partners, including Bi-rite Markets, Rainbow Grocery and Good Eggs.\u003c/p>\n\u003cfigure id=\"attachment_120621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120621\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg\" alt=\"Honey cake and apple upside down cake by Hana from Saul's.\" width=\"1920\" height=\"1860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-160x155.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-800x775.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-768x744.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1020x988.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-1180x1143.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-960x930.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-240x233.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-375x363.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-520x504.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/8-Sauls-honey-and-apple-cakes_Sauls-new-32x32.jpg 32w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honey cake and apple upside down cake by Hana from Saul's. \u003ccite>(Saul's Restaurant and Delicatessen)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the East Bay, three venerable spots happen to share the same stretch of North Berkeley’s Shattuck Avenue:\u003c/p>\n\u003ch3>\u003ca href=\"http://www.saulsdeli.com/\">Saul’s Restaurant and Delicatessen\u003c/a>, Berkeley\u003c/h3>\n\u003cp>Besides selling Acme’s turban challah, Saul’s features its own dessert creations: traditional moist honey cake and an upside down apple sponge cake are made by an Israeli baker named Hana. And Saul’s Executive chef and co-owner Peter Levitt adds his own spin on a “not-too-sweet apple noodle kugel” (maybe Avi Edri’s mother would even approve). All are available for pick-up Sept 20-21, which are the nights when Saul’s also serves an entire Rosh Hashanah dinner. \u003ca href=\"http://www.saulsdeli.com/rosh-hashanah/\">See menu\u003c/a>. Pre-order/reserve to be sure.\u003c/p>\n\u003ch3>\u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a>, Berkeley\u003c/h3>\n\u003cp>The cheese shop and bakery is the (older) sister store to the legendary Cheese Board Pizzeria. The collective is celebrating its 50\u003csup>th\u003c/sup> year and has been making round turban fruited challahs for Rosh Hashanah for the last 45, with dried apricots, golden raisins and currants. Choice of topping: plain, poppy seeds, or mixed seeds. Available Sept. 20, 21 and 29. Order by phone only (510) 549-3183.\u003c/p>\n\u003cfigure id=\"attachment_120622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg\" alt=\"Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/9-Masses-apple-walnut-torte_am-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Masse's Pastries' G/F apple walnut torte has layers of walnut almond sponge cake, sautéed apple compote and lightly spiced honey mascarpone Bavarian creme, encircled by a band of white chocolate, available in large and individual sizes. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.massespastries.com/\">Masse’s Pastries\u003c/a>, Berkeley\u003c/h3>\n\u003cp>If you are looking for something with a little more elegance, master pastry chef Paul Masse’s edible artwork may fill the bill. He trained in New York, worked in Switzerland and opened his intimate, stylish bakery 20 years ago. Paul and wife Marcia are committed to reflecting the cultural diversity of their North Berkeley neighborhood. Their creations honor a calendar full of holidays, from firecracker cakes for Lunar New Year to pomegranate cakes for Yalda, the Persian winter solstice celebration.\u003c/p>\n\u003cp>For Rosh Hashanah, Paul makes several items, including a spiced honey cake (recipe courtesy of a customer's mother in New Jersey), which he studs with pecans and orange slices, and a glazed apple frangipane tart with a hazelnut sablé crust. An apple walnut torte features a walnut sponge cake, caramelized apple compote and cinnamon mascarpone Bavarian crème. Heavenly layers, light as a cloud, and it’s also gluten-free! All cakes will be available starting Sept. 16, until the end of the month. Order by phone (510) 649-1004.\u003c/p>\n\u003cp>Speaking of gluten-free, if you need a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/30/5-dedicated-gluten-free-bakeries-around-the-bay-area/\">\u003cstrong>“Dedicated Gluten Free Bakery”\u003c/strong>\u003c/a> here are two that make Rosh Hashanah treats:\u003c/p>\n\u003ch3>\u003ca href=\"https://www.mariposabaking.com/\">Mariposa Bakery\u003c/a>, Oakland and San Francisco\u003c/h3>\n\u003cp>Mariposa's G/F honey cake in a bundt spiral, topped with toasted almonds, available Sept. 14-21 and round challah available Sept. 19-21. They also do mail orders all over the country, if you want to send a loved one a G/F Rosh Hashanah treat.\u003c/p>\n\u003cfigure id=\"attachment_120623\" class=\"wp-caption aligncenter\" style=\"max-width: 907px\">\u003cimg class=\"size-full wp-image-120623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg\" alt=\"Mariposa's G/F honey bundt cake.\" width=\"907\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new.jpg 907w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/Screen-Shot-of-Mariposas-g_f-honey-cake-new-520x391.jpg 520w\" sizes=\"(max-width: 907px) 100vw, 907px\">\u003cfigcaption class=\"wp-caption-text\">Mariposa's G/F honey bundt cake. \u003ccite>(Courtesy Mariposa Bakery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://flourcraftbakery.com/\"> Flour Craft Bakery\u003c/a>, San Anselmo\u003c/h3>\n\u003cp>Owner and pastry chef Heather Hardcastle will make G/F large and small round challahs, and an apple and honey galette, Available Sept. 20-22.\u003c/p>\n\u003cp>Perusing the swarm of honey cake recipes, I am struck by a revelation: they each contain a wet, \"wild card.\" Besides the conventional cake ingredients of honey, flour, oil, spices and eggs, there is a variable fluid: sometimes coffee, tea, orange juice and/or whiskey or bourbon. My grandmother’s black cherry soda is just the liquid outlier that made her honey cake quintessentially hers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cb>L'Shanah Tovah!\u003c/b>\u003c/em> (Happy New Year)!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120534/for-a-sweet-jewish-new-year-10-bay-area-bakeries-with-honey-cake-round-challah-and-more-gf-too","authors":["5283"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1763","bayareabites_1875","bayareabites_15153","bayareabites_15155","bayareabites_366","bayareabites_90"],"tags":["bayareabites_8300","bayareabites_723","bayareabites_8551","bayareabites_12121","bayareabites_14904","bayareabites_15958","bayareabites_3662","bayareabites_16351","bayareabites_16350","bayareabites_3211","bayareabites_3148","bayareabites_8373","bayareabites_15116","bayareabites_9156"],"featImg":"bayareabites_120614","label":"source_bayareabites_120534"},"bayareabites_113150":{"type":"posts","id":"bayareabites_113150","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113150","score":null,"sort":[1478029745000]},"guestAuthors":[],"slug":"5-popular-bakeries-south-of-san-francisco-serving-european-style-pastries","title":"5 Popular Bakeries South of San Francisco Serving European-Style Pastries","publishDate":1478029745,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If you have ever enjoyed the pleasure of lingering over a sweet and flaky pastry with a cup of coffee in a Parisian café, you may also know there are very few places which can offer the same experience. European-style pastries, often prepared with hours of labor and love, are a true treat and best when savored slowly. The pastries come in all different shapes, flavors and colors to fit your mood and current craving, from buttery croissants to delectable Napoleons. While they may not offer quite the same romantic experience as say Paris, here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Manresa Bread\u003c/h2>\n\u003cfigure id=\"attachment_113181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Pastries.jpg\" alt=\"A selection of pastries from Manresa Bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries from Manresa Bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread sells the same artisanal pastries and bread as those served at David Kinch’s Michelin 3-star Manresa restaurant. The gourmet bakery, headed by Manresa head baker Avery Ruzicka, began as a stand at South Bay farmers markets and has now expanded to two brick-and-mortar locations, one next door to Manresa in Los Gatos and a newly opened location in Los Altos. Weekend visitors should arrive early to get the best pick from a delectable selection of sweet and savory pastries. Not to be missed is the kouign-amann, a round pastry made from layers of flaky dough coated with hardened and sticky caramelized sugar. The savory selections such as a Danish with delicata squash, bacon, gruyere cheese, and onion jam are equally delightful.\u003c/p>\n\u003cfigure id=\"attachment_113180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Counter.jpg\" alt=\"Inside Manresa Bread in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Manresa Bread in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.manresabread.com/\" target=\"_blank\">\u003cstrong>Manresa Bread\u003c/strong>\u003c/a>\u003cbr>\n276 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/X6mh9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 402-5372\u003cbr>\nHours: Mon-Sun 7am-3pm (or until sold out)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread/?fref=ts\" target=\"_blank\">Manresa Bread\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@ManresaBread\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Patisserie Bakery\u003c/h2>\n\u003cfigure id=\"attachment_113187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Vienna.jpg\" alt=\"A café Vienna pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A café Vienna pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Patisserie Bakery is tucked away in a Cupertino shopping mall but remains a popular destination for European-style pastries as well as elegantly decorated wedding cakes. The sweet smell of fresh-baked goods greets you before you even reach the front door. Inside, cases filled with colorful baked creations are proudly on display. The bakery sells classic European desserts such as a tiramisu and crème brûlée as well as Unique creations like the café Vienna which layers sheets of espresso soaked chocolate cake and sweet cream mocha mousse. The Persian Napoleon features thick whipped cream sandwiched between layers of crumbled pastry dough.\u003c/p>\n\u003cfigure id=\"attachment_113183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Case.jpg\" alt=\"The pastry case inside La Patisserie Bakery in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pastry case inside La Patisserie Bakery in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg\" alt=\"A tiramisu pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tiramisu pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Napolean.jpg\" alt=\"A Persian Napoleon pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Persian Napoleon pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lapatisserie.net/\" target=\"_blank\">\u003cstrong>La Patisserie Bakery\u003c/strong>\u003c/a>\u003cbr>\n19758 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/GXi1cw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 446-4744\u003cbr>\nHours: Mon 8am-8pm; Tue-Fri 7am-8pm; Sat 8am-8pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lapatisseriebakery/?fref=ts\" target=\"_blank\">La Patisserie Bakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Lune Sucrée\u003c/h2>\n\u003cfigure id=\"attachment_113176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg\" alt=\"A Nutella puff pastry at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella puff pastry at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located along a busy alleyway frequented by San Jose State students on their way to campus, La Lune Sucrée is a quaint European cafe popular for their European-style pastries. The cafe is run by husband and wife team, Mark and Bettina Pope. Bettina was raised in Germany but fell in love with French patisseries while she lived in Paris as a young woman. Her European background is reflected in the menu of pastries and baked goods. The popular Nutella puff, with layers of flaky pastry dough and a sweet Nutella center, pairs perfectly with an espresso while watching the world go by from the patio.\u003c/p>\n\u003cfigure id=\"attachment_113175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Counter.jpg\" alt=\"Inside La Lune Sucrée in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Lune Sucrée in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg\" alt=\"A chocolate almond croissant at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate almond croissant at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lalunesucree.com/\" target=\"_blank\">\u003cstrong>La Lune Sucrée\u003c/strong>\u003c/a>\u003cbr>\n116 Paseo De San Antonio Walk [\u003ca href=\"https://goo.gl/TaWFON\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 292-2070\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaLuneSucree/?fref=ts\" target=\"_blank\">La Lune Sucrée\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaLuneSucree\" target=\"_blank\">@LaLuneSucree\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bijan Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg\" alt=\"A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bijan Abachizadeh has been selling gourmet European-style pastries and cakes in San Jose since 1986. In 2007, Bijan expanded to a second location located at the Fairmont Hotel in downtown San Jose. The elegantly decorated cafe has numerous cases filled with exquisite pastries and sweets. The popular princess cake, features a moist cake topped with jam and a layer of creamy marzipan. Also popular are the mousse pastries such as the chocolate hazelnut which features layers of moist hazelnut-flavored cake topped with a thin layer of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pastry.jpg\" alt=\"A selection of pastries at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pistachio.jpg\" alt=\"A Pistachio mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Pistachio mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Case.jpg\" alt=\"Inside Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bijanbakery.com/\" target=\"_blank\">\u003cstrong>Bijan Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n170 S Market St. #110 [\u003ca href=\"https://goo.gl/2x0A6E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-8000\u003cbr>\nHours: Mon-Thu 6:30am-9:30pm; Fri 6:30am-11pm; Sat 7:30am-11pm; Sun 8:30am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bijanbakery/?fref=ts\" target=\"_blank\">Bijan Bakery & Cafe\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Copenhagen Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg\" alt=\"A raspberry Danish at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry Danish at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This longtime Bay Area Peninsula bakery and cafe is a popular spot for meeting a friend to enjoy pastries and a leisurely coffee. The family run cafe has been operating on Burlingame Avenue since 1977 and stands out for their Danish pastries and custom wedding cakes. A raspberry Danish drizzled with a sugary cream glaze is the perfect coffee companion as is the tasty hamentashen tart filled with sweet fruit jam.\u003c/p>\n\u003cfigure id=\"attachment_113171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg\" alt=\"A raspberry tart at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry tart at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Case.jpg\" alt=\"Inside Copenhagen Bakery in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Copenhagen Bakery in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg\" alt=\"A raspberry hamentashen at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry hamentashen at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.copenhagenbakery.com/\" target=\"_blank\">\u003cstrong>Copenhagen Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n1216 Burlingame Ave. [\u003ca href=\"https://goo.gl/vxuhjC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1357\u003cbr>\nHours: Mon-Tue 6am-6pm; Wed-Thu 6am-9pm; Fri-Sat 6am-10pm; Sun 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopenhagenBakeryCA/?fref=ts\" target=\"_blank\">Copenhagen Bakery & Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Copenhagen_Bake\" target=\"_blank\">@Copenhagen_Bake\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Love For Butter Pop-Up by John Shelsta\u003c/h2>\n\u003cfigure id=\"attachment_113178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg\" alt=\"Pastries on display at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastries on display at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John Shelsta, a self-taught pastry chef, has developed a loyal fan following for his pop-up pastry sales which sell out within a couple of hours. Shelsta came under the wing of Howie Bulka, then the owner of Marché in Menlo Park, who advised him to leave culinary school and to instead learn by doing. Shelsta served as pastry chef for Michelin-starred Chez TJ in Mountain View as well as working as a baker’s apprentice in multiple locations. His pastries include sweet and crunchy kouign-amanns, buttery croissants, and savory tarts made from seasonally available produce. Shelsta announces his pop-up sales through his Instagram page, @loveforbutter and operates out of Zola Restaurant in Palo Alto.\u003c/p>\n\u003cfigure id=\"attachment_113177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg\" alt=\"The LoveForButter bakers dozen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The LoveForButter bakers dozen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg\" alt=\"Outside Zola Restaurant at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Zola Restaurant at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">\u003cstrong>Love For Butter Pop-Up by John Shelsta\u003c/strong>\u003c/a>\u003cbr>\nZola Restaurant, 565 Bryant St. [\u003ca href=\"https://goo.gl/MJ4Z5E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nNext dates: Sat Nov. 19 10am-12:30pm (or sold out); Sat Dec. 17 10am-12:30pm (or sold out)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">@loveforbutter\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. ","status":"publish","parent":0,"modified":1481130774,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1257},"headData":{"title":"5 Popular Bakeries South of San Francisco Serving European-Style Pastries | KQED","description":"Here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"5 Popular Bakeries South of San Francisco Serving European-Style Pastries","datePublished":"2016-11-01T19:49:05.000Z","dateModified":"2016-12-07T17:12:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113150 http://ww2.kqed.org/bayareabites/?p=113150","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/01/5-popular-bakeries-south-of-san-francisco-serving-european-style-pastries/","disqusTitle":"5 Popular Bakeries South of San Francisco Serving European-Style Pastries","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/113150/5-popular-bakeries-south-of-san-francisco-serving-european-style-pastries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you have ever enjoyed the pleasure of lingering over a sweet and flaky pastry with a cup of coffee in a Parisian café, you may also know there are very few places which can offer the same experience. European-style pastries, often prepared with hours of labor and love, are a true treat and best when savored slowly. The pastries come in all different shapes, flavors and colors to fit your mood and current craving, from buttery croissants to delectable Napoleons. While they may not offer quite the same romantic experience as say Paris, here are five bakeries along the Peninsula and South Bay Area where you can sink your teeth into an array of European-style pastries. As an added bonus, we have included information about a popular pop-up pastry shop serving pastries at the contemporary French restaurant, Zola in Palo Alto. If we missed your favorite, please be sure to share it in the comments.\u003c/p>\n\u003ch2>Manresa Bread\u003c/h2>\n\u003cfigure id=\"attachment_113181\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Pastries.jpg\" alt=\"A selection of pastries from Manresa Bread.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries from Manresa Bread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Manresa Bread sells the same artisanal pastries and bread as those served at David Kinch’s Michelin 3-star Manresa restaurant. The gourmet bakery, headed by Manresa head baker Avery Ruzicka, began as a stand at South Bay farmers markets and has now expanded to two brick-and-mortar locations, one next door to Manresa in Los Gatos and a newly opened location in Los Altos. Weekend visitors should arrive early to get the best pick from a delectable selection of sweet and savory pastries. Not to be missed is the kouign-amann, a round pastry made from layers of flaky dough coated with hardened and sticky caramelized sugar. The savory selections such as a Danish with delicata squash, bacon, gruyere cheese, and onion jam are equally delightful.\u003c/p>\n\u003cfigure id=\"attachment_113180\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Manresa-Counter.jpg\" alt=\"Inside Manresa Bread in Los Gatos.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Manresa-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Manresa Bread in Los Gatos. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.manresabread.com/\" target=\"_blank\">\u003cstrong>Manresa Bread\u003c/strong>\u003c/a>\u003cbr>\n276 N Santa Cruz Ave. [\u003ca href=\"https://goo.gl/X6mh9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95030\u003cbr>\nPh: (408) 402-5372\u003cbr>\nHours: Mon-Sun 7am-3pm (or until sold out)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread/?fref=ts\" target=\"_blank\">Manresa Bread\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@ManresaBread\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Patisserie Bakery\u003c/h2>\n\u003cfigure id=\"attachment_113187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Vienna.jpg\" alt=\"A café Vienna pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Vienna-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A café Vienna pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>La Patisserie Bakery is tucked away in a Cupertino shopping mall but remains a popular destination for European-style pastries as well as elegantly decorated wedding cakes. The sweet smell of fresh-baked goods greets you before you even reach the front door. Inside, cases filled with colorful baked creations are proudly on display. The bakery sells classic European desserts such as a tiramisu and crème brûlée as well as Unique creations like the café Vienna which layers sheets of espresso soaked chocolate cake and sweet cream mocha mousse. The Persian Napoleon features thick whipped cream sandwiched between layers of crumbled pastry dough.\u003c/p>\n\u003cfigure id=\"attachment_113183\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Case.jpg\" alt=\"The pastry case inside La Patisserie Bakery in Cupertino.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pastry case inside La Patisserie Bakery in Cupertino. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg\" alt=\"A tiramisu pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Tiramisu-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tiramisu pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113184\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Patisserie-Napolean.jpg\" alt=\"A Persian Napoleon pastry from La Patisserie Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Patisserie-Napolean-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Persian Napoleon pastry from La Patisserie Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lapatisserie.net/\" target=\"_blank\">\u003cstrong>La Patisserie Bakery\u003c/strong>\u003c/a>\u003cbr>\n19758 Stevens Creek Blvd. [\u003ca href=\"https://goo.gl/GXi1cw\" target=\"_blank\">map\u003c/a>]\u003cbr>\nCupertino, CA 95014\u003cbr>\nPh: (408) 446-4744\u003cbr>\nHours: Mon 8am-8pm; Tue-Fri 7am-8pm; Sat 8am-8pm; Sun 9am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lapatisseriebakery/?fref=ts\" target=\"_blank\">La Patisserie Bakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>La Lune Sucrée\u003c/h2>\n\u003cfigure id=\"attachment_113176\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg\" alt=\"A Nutella puff pastry at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Nutella-Puff-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nutella puff pastry at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Located along a busy alleyway frequented by San Jose State students on their way to campus, La Lune Sucrée is a quaint European cafe popular for their European-style pastries. The cafe is run by husband and wife team, Mark and Bettina Pope. Bettina was raised in Germany but fell in love with French patisseries while she lived in Paris as a young woman. Her European background is reflected in the menu of pastries and baked goods. The popular Nutella puff, with layers of flaky pastry dough and a sweet Nutella center, pairs perfectly with an espresso while watching the world go by from the patio.\u003c/p>\n\u003cfigure id=\"attachment_113175\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Counter.jpg\" alt=\"Inside La Lune Sucrée in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Counter-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside La Lune Sucrée in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg\" alt=\"A chocolate almond croissant at La Lune Sucrée.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/La-Lune-Almond-Croissant-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate almond croissant at La Lune Sucrée. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://lalunesucree.com/\" target=\"_blank\">\u003cstrong>La Lune Sucrée\u003c/strong>\u003c/a>\u003cbr>\n116 Paseo De San Antonio Walk [\u003ca href=\"https://goo.gl/TaWFON\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 292-2070\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaLuneSucree/?fref=ts\" target=\"_blank\">La Lune Sucrée\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaLuneSucree\" target=\"_blank\">@LaLuneSucree\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bijan Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg\" alt=\"A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Hazelnut-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate and hazelnut mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bijan Abachizadeh has been selling gourmet European-style pastries and cakes in San Jose since 1986. In 2007, Bijan expanded to a second location located at the Fairmont Hotel in downtown San Jose. The elegantly decorated cafe has numerous cases filled with exquisite pastries and sweets. The popular princess cake, features a moist cake topped with jam and a layer of creamy marzipan. Also popular are the mousse pastries such as the chocolate hazelnut which features layers of moist hazelnut-flavored cake topped with a thin layer of chocolate.\u003c/p>\n\u003cfigure id=\"attachment_113160\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pastry.jpg\" alt=\"A selection of pastries at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113160\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pastry-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of pastries at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113161\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Pistachio.jpg\" alt=\"A Pistachio mousse pastry at Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Pistachio-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Pistachio mousse pastry at Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Bijan-Case.jpg\" alt=\"Inside Bijan Bakery & Cafe.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Bijan-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bijan Bakery & Cafe. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bijanbakery.com/\" target=\"_blank\">\u003cstrong>Bijan Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n170 S Market St. #110 [\u003ca href=\"https://goo.gl/2x0A6E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95113\u003cbr>\nPh: (408) 971-8000\u003cbr>\nHours: Mon-Thu 6:30am-9:30pm; Fri 6:30am-11pm; Sat 7:30am-11pm; Sun 8:30am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bijanbakery/?fref=ts\" target=\"_blank\">Bijan Bakery & Cafe\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Copenhagen Bakery & Cafe\u003c/h2>\n\u003cfigure id=\"attachment_113168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg\" alt=\"A raspberry Danish at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113168\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Danish-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry Danish at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This longtime Bay Area Peninsula bakery and cafe is a popular spot for meeting a friend to enjoy pastries and a leisurely coffee. The family run cafe has been operating on Burlingame Avenue since 1977 and stands out for their Danish pastries and custom wedding cakes. A raspberry Danish drizzled with a sugary cream glaze is the perfect coffee companion as is the tasty hamentashen tart filled with sweet fruit jam.\u003c/p>\n\u003cfigure id=\"attachment_113171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg\" alt=\"A raspberry tart at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Rasberry-Tart-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry tart at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113162\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Case.jpg\" alt=\"Inside Copenhagen Bakery in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113162\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Case-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Copenhagen Bakery in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113165\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg\" alt=\"A raspberry hamentashen at Copenhagen Bakery.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/Copenhagen-Hamentashen-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raspberry hamentashen at Copenhagen Bakery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.copenhagenbakery.com/\" target=\"_blank\">\u003cstrong>Copenhagen Bakery & Cafe\u003c/strong>\u003c/a>\u003cbr>\n1216 Burlingame Ave. [\u003ca href=\"https://goo.gl/vxuhjC\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1357\u003cbr>\nHours: Mon-Tue 6am-6pm; Wed-Thu 6am-9pm; Fri-Sat 6am-10pm; Sun 7am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CopenhagenBakeryCA/?fref=ts\" target=\"_blank\">Copenhagen Bakery & Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Copenhagen_Bake\" target=\"_blank\">@Copenhagen_Bake\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Love For Butter Pop-Up by John Shelsta\u003c/h2>\n\u003cfigure id=\"attachment_113178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg\" alt=\"Pastries on display at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pastries-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pastries on display at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John Shelsta, a self-taught pastry chef, has developed a loyal fan following for his pop-up pastry sales which sell out within a couple of hours. Shelsta came under the wing of Howie Bulka, then the owner of Marché in Menlo Park, who advised him to leave culinary school and to instead learn by doing. Shelsta served as pastry chef for Michelin-starred Chez TJ in Mountain View as well as working as a baker’s apprentice in multiple locations. His pastries include sweet and crunchy kouign-amanns, buttery croissants, and savory tarts made from seasonally available produce. Shelsta announces his pop-up sales through his Instagram page, @loveforbutter and operates out of Zola Restaurant in Palo Alto.\u003c/p>\n\u003cfigure id=\"attachment_113177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg\" alt=\"The LoveForButter bakers dozen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Bakers-Special-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The LoveForButter bakers dozen. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113179\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg\" alt=\"Outside Zola Restaurant at a recent LoveForButter pop-up.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-113179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/LoveForButter-Pop-Up-Zola-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside Zola Restaurant at a recent LoveForButter pop-up. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">\u003cstrong>Love For Butter Pop-Up by John Shelsta\u003c/strong>\u003c/a>\u003cbr>\nZola Restaurant, 565 Bryant St. [\u003ca href=\"https://goo.gl/MJ4Z5E\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nNext dates: Sat Nov. 19 10am-12:30pm (or sold out); Sat Dec. 17 10am-12:30pm (or sold out)\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/loveforbutter/\" target=\"_blank\">@loveforbutter\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113150/5-popular-bakeries-south-of-san-francisco-serving-european-style-pastries","authors":["5580"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_1653","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_91"],"tags":["bayareabites_8551","bayareabites_15673","bayareabites_230"],"featImg":"bayareabites_113181","label":"source_bayareabites_113150"},"bayareabites_100384":{"type":"posts","id":"bayareabites_100384","meta":{"index":"posts_1591205157","site":"bayareabites","id":"100384","score":null,"sort":[1444059904000]},"guestAuthors":[],"slug":"where-to-find-marvelous-macarons-in-the-east-bay","title":"Where to Find Marvelous Macarons in the East Bay","publishDate":1444059904,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>While these pretty, pastel-colored confections have been popularized by the French, \u003cem>macarons\u003c/em> actually originated from the ovens of masterful Venetian chefs in Italy. Not to be confused with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Macaroon\" target=\"_blank\">macaroons\u003c/a>\u003c/em> (although they \u003ca href=\"http://www.thekitchn.com/whats-the-difference-macaroons-63982\" target=\"_blank\">share two basic ingredients\u003c/a>), the foundation of these meringue-based treats is almond flour, confectioners' sugar, superfine sugar and egg whites. You'll find them garnished with any number of fillings, such as chocolate cream \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Ganache\" target=\"_blank\">ganache\u003c/a>\u003c/em>, \u003ca href=\"https://en.wikipedia.org/wiki/Buttercream\" target=\"_blank\">buttercreams\u003c/a> or herb, nut or fruit-based concoctions. Here's where you can find this colorful eye candy in the East Bay, and be sure to let us know your favorites in the comments. \u003c/p>\n\u003cfigure id=\"attachment_100927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5551.jpg\" alt=\"Shades of Sugar Bakeshop's sweet works of art.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shades of Sugar Bakeshop's sweet works of art. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a> doesn't have its own brick-and-mortar space yet, it does give you an excuse to visit the \u003ca href=\"http://www.cattowncafe.com/\" target=\"_blank\">Cat Town Cafe\u003c/a> which sells owner-baker Eric Szeto's beautiful macarons -- available in both petite and regular sizes. I think they're the closest that you'll find in the East Bay (flavor and texture-wise) to what's arguably considered the gold standard of \u003cem>macarons\u003c/em>: the renowned \u003cem>douceurs\u003c/em> produced by the Parisian \u003cem>pâtisserie\u003c/em>\u003ca href=\"https://www.laduree.com/en_fr/\" target=\"_blank\"> Ladurée\u003c/a> for over 150 years. \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">At the latest Eat Real Festival\u003c/a>, Szeto had a sumptuous seasonal buffet of macaron flavors created with locally-sourced ingredients: apricot and \u003ca href=\"https://www.facebook.com/JelliclesFarm\" target=\"_blank\">Jellicles Farm\u003c/a> red shiso leaves with a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Lapsang_souchong\" target=\"_blank\">Lapsang souchong\u003c/a>\u003c/em> tea ganache; cacao with a \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake Brewing Company's Imperial stout\u003c/a> chocolate ganache; \u003ca href=\"https://www.lafaza.com/\" target=\"_blank\">LAFAZA\u003c/a> Madagascar vanilla with bourbon ganache; \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi\u003c/a> Earl Grey tea with Meyer lemon ganache. Szeto can whip up custom macaron flavors and other desserts on request via his website. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a>\u003c/strong>\u003cbr>\nCat Town Cafe [\u003ca href=\"https://goo.gl/maps/CKEXZeJHZRJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2869 Broadway\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 891-1100\u003cbr>\nHours: Wed-Sat 9:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sosbakeshop\" target=\"_blank\">SOS Bakeshop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sosbakeshop\" target=\"_blank\">@sosbakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100816\" class=\"wp-caption aligncenter\" style=\"max-width: 1911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/masse2.jpg\" alt=\"The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home.\" width=\"1911\" height=\"1075\" class=\"size-full wp-image-100816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2.jpg 1911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-960x540.jpg 960w\" sizes=\"(max-width: 1911px) 100vw, 1911px\">\u003cfigcaption class=\"wp-caption-text\">The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you step into \u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>, one of the co-owners -- Paul and Marcia Masse -- will be sure to greet you with a big smile while you stare longingly at the sumptuous desserts on display in their pastry case. A longstanding favorite of Berkeley's Gourmet Ghetto neighborhood for over 18 years, their macarons taste as vibrant as their bright, festive colors. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>\u003c/strong>\u003cbr>\n1469 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/hgqWb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1004\u003cbr>\nHours: Sun-Mon 8am-4pm; Wed-Sat 8am-6pm; Closed Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Masses-Pastries-53568106245/\" target=\"_blank\">Masse's Pastries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marciamasse\" target=\"_blank\">@marciamasse\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/miette.jpg\" alt=\"Miette's charming macarons all in a row.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miette's darling macarons all lined up in a row. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping through the picturesque doors of Oakland's \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> location is like walking into a charming, life-sized dollhouse from the 1950s. Their delicious macarons are artfully stacked inside glass cookie jars on the counter, with several standard flavors to choose from such as pistachio, chocolate and hazelnut. A few seasonal selections are also available; notable summery flavors included rose-geranium, \u003cem>dulce de leche\u003c/em> and coffee. There's additional stores in San Francisco and Marin where you can also pick up cookies, cakes and other irresistible desserts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.miette.com/main/\" target=\"_blank\">Miette\u003c/a>\u003c/strong>\u003cbr>\n85 Webster St. [\u003ca href=\"https://goo.gl/maps/nEMGL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 663-1300\u003cbr>\nHours: Mon-Sat 11am-5:30pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Miette-50272059150\" target=\"_blank\">Miette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/miettemeg\" target=\"_blank\">@miettemeg\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sugarie.jpg\" alt=\"A vivid palette of flavors is available at Sugarie Bakery in Pleasanton.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vivid palette of flavors is available at Sugarie Bakery in Pleasanton. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened \u003ca href=\"http://patch.com/california/pleasanton/sprouts--shutters-sugarie-bake-shop-open\" target=\"_blank\">last year\u003c/a> by Natalie Wong and her husband Russ Trapani, \u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a> carries a \u003ca href=\"http://www.sugariebakeshop.com/#!macaron-flavors/cy9p\" target=\"_blank\">vivid palette of macaron flavors\u003c/a>. From tropical fruits (such as lychee and mango passionfruit) to Earl Grey and green teas, there's also more creative combinations such as espresso rum and black sesame banana. Selection varies on a daily basis and Sugarie sells other baked goods and savory dishes, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003c/strong>\u003cbr>\n3500 Bernal Ave. Ste. 155 [\u003ca href=\"https://goo.gl/maps/50Gyu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPleasanton, CA 94566\u003cbr>\nPh: (925) 789-9067\u003cbr>\nHours: Wed-Fri 8am-6pm; Sat 9am-6pm; Sun 9am-4pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sugariebakeshop\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sugariebakeshop\" target=\"_blank\">@sugariebakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5444.jpg\" alt=\"It's hard to top the sheer number of flavors available at Tous Les Jours.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It's hard to top the sheer number of flavors available at Tous Les Jours. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's no secret that Asians and Asian-Americans are partial to European-style pastries, and there's numerous chains (like this Korean franchise with multiple locations across the world) that pay homage to its baked goods. The Dublin-based \u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a> store is jam-packed with both traditional items like baguettes and brioches as well as their own fusiony-foodstuffs like croissants filled with sweet rice and red beans. Made with organic flour, you can pick from typical flavors or more unique ones such as blueberry lavender, salted caramel, red velvet, peanut butter-and-jelly, green tea and vanilla (pictured above). There's pre-packed gift sets or just choose a few to be elegantly boxed up in a green-striped box.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a>\u003c/strong>\u003cbr>\n7151 Amador Plaza Rd. [\u003ca href=\"https://goo.gl/maps/Bas8p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 828-7081\u003cbr>\nHours: Mon-Fri 7am-9pm; Sat 8am-9pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TousLesJoursUSA\" target=\"_blank\">Tous Les Jours USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/touslesjoursusa\" target=\"_blank\">@TousLesJoursUSA\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5682.jpg\" alt=\"Macarons are pretty in pink boxes from Creme Si Bon.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macarons are pretty in pink boxes from Creme Si Bon. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another bakery with a wide assortment of flavors and hues is San Ramon's \u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>. There's usually at least 19 different macarons in the case (and custom ones are available on request,) so you'll be sure to find something that tempts you. Standout flavors include lychee and rose, champagne, mango, blueberry and mocha. Along with their cupcakes, tarts and other pastries, there's hot sandwiches and quiches, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>\u003c/strong>\u003cbr>\n192 Market Pl. [\u003ca href=\"https://goo.gl/maps/iutfuqaH21J2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Ramon, CA 94583\u003cbr>\nPh: (925) 804-6261\u003cbr>\nHours: Sun-Thu 9am-6pm; Fri-Sat 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cremesibon\" target=\"_blank\">Creme Si Bon\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CremeSiBon\" target=\"_blank\">@CremeSiBon\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pano.jpg\" alt=\"There's macarons of all sizes and flavors at La PanotiQ in Livermore.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There's macarons of all sizes and flavors at La PanotiQ in Livermore. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With five locations spread throughout the Bay Area (and another that's coming soon to Berkeley), Livermore's \u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a> French bakery has the minimalist decor of a refined art gallery. Miniature, regular and the large, saucer-sized \"Runny Heart\" macarons are lined up just so alongside eclairs, cakes and other enticements in their pastry case. The Runny Heart's come in two flavors -- chocolate or salted caramel -- when you're seeking more macaron that a bite-sized portion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a>\u003c/strong>\u003cbr>\n2470 1st St., Ste. 110 [\u003ca href=\"https://goo.gl/maps/0TtYE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 292-1916\u003cbr>\nHours: Sun-Thu 8am-8pm; Fri-Sat 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/La-PanotiQ-Livermore-404956503004191\" target=\"_blank\">La PanotiQ Livermore\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lapanotiq\" target=\"_blank\">@lapanotiq\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5989.jpg\" alt=\"Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a> primarily focuses on catering and special orders through her website, but you can also find at least five daily flavors for sale in Oakland City Center's \u003ca href=\"http://www.thecupcakecove.com/\" target=\"_blank\">Cupcake Cove\u003c/a>. Thai tea, Rice Krispies, mint chip, cookie & cream and Earl Grey were in the case on a recent visit, and if you buy 5, you get one free. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003c/strong>\u003cbr>\nCupcake Cove\u003cbr>\n500 12th St., Ste 136 [\u003ca href=\"https://goo.gl/maps/iskXiJMy16p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 386-9476\u003cbr>\nHours: Mon-Fri 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/macaronsbynatalie\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nataliemacarons\" target=\"_blank\">@nataliemacarons\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52581.jpg\" alt=\"Feel Good Bakery touts the gluten-free ingredients of these almond flour-based desserts.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Feel Good Bakery touts the gluten-free ingredients of these almond-based desserts \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coated with sprinkles or nuts and filled with a rich cream, \u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery's\u003c/a> macarons are denser and more substantial than your usual macaron; they're closer in texture to small whoopie pies. It's worth taking advantage of their baker's dozen special -- especially if they have wonderful seasonal flavors like fig available. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St. [\u003ca href=\"https://goo.gl/maps/7xhFl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 864-2733\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-8pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Feel-Good-Bakery-64344642813\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5263.jpg\" alt=\"Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda\" width=\"1920\" height=\"1066\" class=\"size-full wp-image-100823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1440x800.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Here’s nine places where you can find this colorful eye candy in the East Bay.","status":"publish","parent":0,"modified":1444164885,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1355},"headData":{"title":"Where to Find Marvelous Macarons in the East Bay | KQED","description":"Here’s nine places where you can find this colorful eye candy in the East Bay.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Where to Find Marvelous Macarons in the East Bay","datePublished":"2015-10-05T15:45:04.000Z","dateModified":"2015-10-06T20:54:45.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"100384 http://ww2.kqed.org/bayareabites/?p=100384","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/05/where-to-find-marvelous-macarons-in-the-east-bay/","disqusTitle":"Where to Find Marvelous Macarons in the East Bay","path":"/bayareabites/100384/where-to-find-marvelous-macarons-in-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While these pretty, pastel-colored confections have been popularized by the French, \u003cem>macarons\u003c/em> actually originated from the ovens of masterful Venetian chefs in Italy. Not to be confused with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Macaroon\" target=\"_blank\">macaroons\u003c/a>\u003c/em> (although they \u003ca href=\"http://www.thekitchn.com/whats-the-difference-macaroons-63982\" target=\"_blank\">share two basic ingredients\u003c/a>), the foundation of these meringue-based treats is almond flour, confectioners' sugar, superfine sugar and egg whites. You'll find them garnished with any number of fillings, such as chocolate cream \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Ganache\" target=\"_blank\">ganache\u003c/a>\u003c/em>, \u003ca href=\"https://en.wikipedia.org/wiki/Buttercream\" target=\"_blank\">buttercreams\u003c/a> or herb, nut or fruit-based concoctions. Here's where you can find this colorful eye candy in the East Bay, and be sure to let us know your favorites in the comments. \u003c/p>\n\u003cfigure id=\"attachment_100927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5551.jpg\" alt=\"Shades of Sugar Bakeshop's sweet works of art.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shades of Sugar Bakeshop's sweet works of art. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a> doesn't have its own brick-and-mortar space yet, it does give you an excuse to visit the \u003ca href=\"http://www.cattowncafe.com/\" target=\"_blank\">Cat Town Cafe\u003c/a> which sells owner-baker Eric Szeto's beautiful macarons -- available in both petite and regular sizes. I think they're the closest that you'll find in the East Bay (flavor and texture-wise) to what's arguably considered the gold standard of \u003cem>macarons\u003c/em>: the renowned \u003cem>douceurs\u003c/em> produced by the Parisian \u003cem>pâtisserie\u003c/em>\u003ca href=\"https://www.laduree.com/en_fr/\" target=\"_blank\"> Ladurée\u003c/a> for over 150 years. \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">At the latest Eat Real Festival\u003c/a>, Szeto had a sumptuous seasonal buffet of macaron flavors created with locally-sourced ingredients: apricot and \u003ca href=\"https://www.facebook.com/JelliclesFarm\" target=\"_blank\">Jellicles Farm\u003c/a> red shiso leaves with a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Lapsang_souchong\" target=\"_blank\">Lapsang souchong\u003c/a>\u003c/em> tea ganache; cacao with a \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake Brewing Company's Imperial stout\u003c/a> chocolate ganache; \u003ca href=\"https://www.lafaza.com/\" target=\"_blank\">LAFAZA\u003c/a> Madagascar vanilla with bourbon ganache; \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi\u003c/a> Earl Grey tea with Meyer lemon ganache. Szeto can whip up custom macaron flavors and other desserts on request via his website. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a>\u003c/strong>\u003cbr>\nCat Town Cafe [\u003ca href=\"https://goo.gl/maps/CKEXZeJHZRJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2869 Broadway\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 891-1100\u003cbr>\nHours: Wed-Sat 9:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sosbakeshop\" target=\"_blank\">SOS Bakeshop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sosbakeshop\" target=\"_blank\">@sosbakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100816\" class=\"wp-caption aligncenter\" style=\"max-width: 1911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/masse2.jpg\" alt=\"The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home.\" width=\"1911\" height=\"1075\" class=\"size-full wp-image-100816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2.jpg 1911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-960x540.jpg 960w\" sizes=\"(max-width: 1911px) 100vw, 1911px\">\u003cfigcaption class=\"wp-caption-text\">The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you step into \u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>, one of the co-owners -- Paul and Marcia Masse -- will be sure to greet you with a big smile while you stare longingly at the sumptuous desserts on display in their pastry case. A longstanding favorite of Berkeley's Gourmet Ghetto neighborhood for over 18 years, their macarons taste as vibrant as their bright, festive colors. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>\u003c/strong>\u003cbr>\n1469 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/hgqWb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1004\u003cbr>\nHours: Sun-Mon 8am-4pm; Wed-Sat 8am-6pm; Closed Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Masses-Pastries-53568106245/\" target=\"_blank\">Masse's Pastries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marciamasse\" target=\"_blank\">@marciamasse\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/miette.jpg\" alt=\"Miette's charming macarons all in a row.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miette's darling macarons all lined up in a row. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping through the picturesque doors of Oakland's \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> location is like walking into a charming, life-sized dollhouse from the 1950s. Their delicious macarons are artfully stacked inside glass cookie jars on the counter, with several standard flavors to choose from such as pistachio, chocolate and hazelnut. A few seasonal selections are also available; notable summery flavors included rose-geranium, \u003cem>dulce de leche\u003c/em> and coffee. There's additional stores in San Francisco and Marin where you can also pick up cookies, cakes and other irresistible desserts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.miette.com/main/\" target=\"_blank\">Miette\u003c/a>\u003c/strong>\u003cbr>\n85 Webster St. [\u003ca href=\"https://goo.gl/maps/nEMGL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 663-1300\u003cbr>\nHours: Mon-Sat 11am-5:30pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Miette-50272059150\" target=\"_blank\">Miette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/miettemeg\" target=\"_blank\">@miettemeg\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sugarie.jpg\" alt=\"A vivid palette of flavors is available at Sugarie Bakery in Pleasanton.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vivid palette of flavors is available at Sugarie Bakery in Pleasanton. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened \u003ca href=\"http://patch.com/california/pleasanton/sprouts--shutters-sugarie-bake-shop-open\" target=\"_blank\">last year\u003c/a> by Natalie Wong and her husband Russ Trapani, \u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a> carries a \u003ca href=\"http://www.sugariebakeshop.com/#!macaron-flavors/cy9p\" target=\"_blank\">vivid palette of macaron flavors\u003c/a>. From tropical fruits (such as lychee and mango passionfruit) to Earl Grey and green teas, there's also more creative combinations such as espresso rum and black sesame banana. Selection varies on a daily basis and Sugarie sells other baked goods and savory dishes, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003c/strong>\u003cbr>\n3500 Bernal Ave. Ste. 155 [\u003ca href=\"https://goo.gl/maps/50Gyu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPleasanton, CA 94566\u003cbr>\nPh: (925) 789-9067\u003cbr>\nHours: Wed-Fri 8am-6pm; Sat 9am-6pm; Sun 9am-4pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sugariebakeshop\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sugariebakeshop\" target=\"_blank\">@sugariebakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5444.jpg\" alt=\"It's hard to top the sheer number of flavors available at Tous Les Jours.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It's hard to top the sheer number of flavors available at Tous Les Jours. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's no secret that Asians and Asian-Americans are partial to European-style pastries, and there's numerous chains (like this Korean franchise with multiple locations across the world) that pay homage to its baked goods. The Dublin-based \u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a> store is jam-packed with both traditional items like baguettes and brioches as well as their own fusiony-foodstuffs like croissants filled with sweet rice and red beans. Made with organic flour, you can pick from typical flavors or more unique ones such as blueberry lavender, salted caramel, red velvet, peanut butter-and-jelly, green tea and vanilla (pictured above). There's pre-packed gift sets or just choose a few to be elegantly boxed up in a green-striped box.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a>\u003c/strong>\u003cbr>\n7151 Amador Plaza Rd. [\u003ca href=\"https://goo.gl/maps/Bas8p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 828-7081\u003cbr>\nHours: Mon-Fri 7am-9pm; Sat 8am-9pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TousLesJoursUSA\" target=\"_blank\">Tous Les Jours USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/touslesjoursusa\" target=\"_blank\">@TousLesJoursUSA\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5682.jpg\" alt=\"Macarons are pretty in pink boxes from Creme Si Bon.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macarons are pretty in pink boxes from Creme Si Bon. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another bakery with a wide assortment of flavors and hues is San Ramon's \u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>. There's usually at least 19 different macarons in the case (and custom ones are available on request,) so you'll be sure to find something that tempts you. Standout flavors include lychee and rose, champagne, mango, blueberry and mocha. Along with their cupcakes, tarts and other pastries, there's hot sandwiches and quiches, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>\u003c/strong>\u003cbr>\n192 Market Pl. [\u003ca href=\"https://goo.gl/maps/iutfuqaH21J2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Ramon, CA 94583\u003cbr>\nPh: (925) 804-6261\u003cbr>\nHours: Sun-Thu 9am-6pm; Fri-Sat 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cremesibon\" target=\"_blank\">Creme Si Bon\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CremeSiBon\" target=\"_blank\">@CremeSiBon\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pano.jpg\" alt=\"There's macarons of all sizes and flavors at La PanotiQ in Livermore.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There's macarons of all sizes and flavors at La PanotiQ in Livermore. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With five locations spread throughout the Bay Area (and another that's coming soon to Berkeley), Livermore's \u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a> French bakery has the minimalist decor of a refined art gallery. Miniature, regular and the large, saucer-sized \"Runny Heart\" macarons are lined up just so alongside eclairs, cakes and other enticements in their pastry case. The Runny Heart's come in two flavors -- chocolate or salted caramel -- when you're seeking more macaron that a bite-sized portion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a>\u003c/strong>\u003cbr>\n2470 1st St., Ste. 110 [\u003ca href=\"https://goo.gl/maps/0TtYE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 292-1916\u003cbr>\nHours: Sun-Thu 8am-8pm; Fri-Sat 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/La-PanotiQ-Livermore-404956503004191\" target=\"_blank\">La PanotiQ Livermore\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lapanotiq\" target=\"_blank\">@lapanotiq\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5989.jpg\" alt=\"Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a> primarily focuses on catering and special orders through her website, but you can also find at least five daily flavors for sale in Oakland City Center's \u003ca href=\"http://www.thecupcakecove.com/\" target=\"_blank\">Cupcake Cove\u003c/a>. Thai tea, Rice Krispies, mint chip, cookie & cream and Earl Grey were in the case on a recent visit, and if you buy 5, you get one free. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003c/strong>\u003cbr>\nCupcake Cove\u003cbr>\n500 12th St., Ste 136 [\u003ca href=\"https://goo.gl/maps/iskXiJMy16p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 386-9476\u003cbr>\nHours: Mon-Fri 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/macaronsbynatalie\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nataliemacarons\" target=\"_blank\">@nataliemacarons\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52581.jpg\" alt=\"Feel Good Bakery touts the gluten-free ingredients of these almond flour-based desserts.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Feel Good Bakery touts the gluten-free ingredients of these almond-based desserts \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coated with sprinkles or nuts and filled with a rich cream, \u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery's\u003c/a> macarons are denser and more substantial than your usual macaron; they're closer in texture to small whoopie pies. It's worth taking advantage of their baker's dozen special -- especially if they have wonderful seasonal flavors like fig available. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St. [\u003ca href=\"https://goo.gl/maps/7xhFl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 864-2733\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-8pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Feel-Good-Bakery-64344642813\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5263.jpg\" alt=\"Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda\" width=\"1920\" height=\"1066\" class=\"size-full wp-image-100823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1440x800.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/100384/where-to-find-marvelous-macarons-in-the-east-bay","authors":["2100"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_1653","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_10"],"tags":["bayareabites_8551","bayareabites_843","bayareabites_14866","bayareabites_1820","bayareabites_14827","bayareabites_14865","bayareabites_8686","bayareabites_14890","bayareabites_14862","bayareabites_3150","bayareabites_14867","bayareabites_14863","bayareabites_14864"],"featImg":"bayareabites_100603","label":"bayareabites"},"bayareabites_96820":{"type":"posts","id":"bayareabites_96820","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96820","score":null,"sort":[1433969237000]},"guestAuthors":[],"slug":"for-bakers-and-restaurants-egg-supply-is-getting-ugly","title":"For Bakers And Restaurants, Egg Supply Is Getting Ugly","publishDate":1433969237,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3\u003c/p>\n\u003cp>Tony Lordi sighs as he reaches into the pocket of his white uniform pants and pulls out his iPhone.\u003c/p>\n\u003cp>These days, Lordi, the production manager at Judy's Bakery in Kansas City, Mo., checks with his supplier every day. He needs to know the price of what's become liquid gold for commercial bakers: \"liquid egg.\"\u003c/p>\n\u003cp>\"The market's like gas prices at this point,\" he says.\u003c/p>\n\u003cp>Rarely heard of outside the food industry, liquid egg is used for dozens of things, from cakes and cookies to mayonnaise and lots of breakfast dishes. On this day, Lordi learns that the price of a 30-pound bucket of liquid egg is $79.24 – more than double what it was in May.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lordi sighs again – he reads out loud the latest text from his supplier: \"He says, 'Very ugly situation headed our way. We ordered 900 buckets of eggs and got 70. They're telling us as of July first, we get zero.' So when my guy that I buy all my eggs from tells me that, what do I do?\"\u003c/p>\n\u003cp>Commercial bakers and restaurants have been hard hit by the shortage of liquid egg, made scarce because of the largest outbreak of avian influenza to ever hit the U.S.\u003c/p>\n\u003cp>\"I think the product is out there. You're just going to have to pay for it,\" says \u003ca href=\"http://www.urnerbarry.com/EggBios.html\">Brian Moscogiuri\u003c/a>, an egg industry analyst with Urner Barry. \"That's the bottom line. That's supply and demand.\"\u003c/p>\n\u003cp>Liquid egg prices have shot up 240 percent since early May, when the outbreak began spreading quickly across the Midwest, Moscogiuri says. The center of the lethal bird flu outbreak was in Iowa, the country's largest egg-producing state. Most of the \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">47 million birds killed\u003c/a> so far because of the outbreak were part of \"breaker\" operations, an on-farm process in which chickens lay the eggs, which are then broken, liquefied, frozen or dried.\u003c/p>\n\u003cfigure id=\"attachment_96822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fullsizerender.jpg_custom-64b19619c0014a0270f6e0756443ea1d48392ae4-e1433969156179.jpe\" alt=\"Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-96822\">\u003cfigcaption class=\"wp-caption-text\">Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest. \u003ccite>(Peggy Lowe/KCUR/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The outbreak is affecting grocery store shell eggs, too. In some part of the country \u003ca href=\"http://www.usatoday.com/story/money/personalfinance/2015/06/09/egg-prices-up/28734967/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=usatodaycomnation-topstories\">the price has tripled\u003c/a>, with a carton of a dozen peaking at $3. One Texas grocery chain is \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2015/06/05/the-largest-grocer-in-the-texas-is-now-rationing-eggs/\">rationing eggs\u003c/a>.\u003c/p>\n\u003cp>The price spikes come even as agriculture officials believe the outbreak is slowing. On Tuesday, the first turkey farm that was infected got back online in Minnesota. But on Monday, the first case of \u003ca href=\"http://news.yahoo.com/worst-u-bird-flu-outbreak-history-expands-michigan-191824431.html\">bird flu was reported in Michigan\u003c/a>, with a Canada goose testing positive for the disease.\u003c/p>\n\u003cp>The outbreak of highly pathogenic H5N2 flu has now spread to 21 states, infecting 298 sites. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/21/408306843/avian-flu-outbreak-takes-poultry-producers-into-uncharted-territory\">Scientists watching the spread are surprised\u003c/a> at how quickly the virus has moved, especially since it's historically known to be more contagious in the fall.\u003c/p>\n\u003cp>The outbreak comes at an unfortunate time for the egg industry, which has enjoyed record per capita consumption during the last few years, Moscogiuri says, thanks to popular protein diets.\u003c/p>\n\u003cp>\"Eggs were really becoming the good guy in the protein industry,\" he says.\u003c/p>\n\u003cp>Fast-food chains are also taking a hit, just as some are adding or extending breakfast hours. Yet most companies haven't increased prices to compensate, because they have fixed-price menus, says Todd Kuethe, an agricultural economist at the University of Illinois.\u003c/p>\n\u003cp>\"The price of your Egg McMuffin is not going to change, but McDonald's input change on that has gone up considerably in the past month,\" he says.\u003c/p>\n\u003cp>A quarter of McDonald's revenue comes from that first meal of the day — business so good that the global chain is testing \u003ca href=\"http://www.usatoday.com/story/money/2015/04/20/mcdonalds-all-day-breakfast-fast-food-restaurants-dining/26088395/\">an all-day breakfast menu\u003c/a>. But the outbreak has not affected McDonald's supplies, says company spokeswoman Lisa McComb. She says McDonald's is using its regular suppliers, and its contingency plans are always in place.\u003c/p>\n\u003cp>\"Our ability to provide our customers eggs is not impacted,\" McComb wrote in an email. \"McDonald's is not finding new sources for eggs, nor are we making changes to how we source eggs.\"\u003c/p>\n\u003cp>Kuethe and others are optimistic that the worst of the outbreak is over, because the number of bird flu cases has slowed in the last few weeks. Egg prices will likely go down – but not for months, as the flocks are being rebuilt. The infected farms have to sit idle for six weeks after the birds are destroyed, and young hens – called pullets – don't begin laying eggs until they're about five months old.\u003c/p>\n\u003cp>Supplies are also supposed to grow somewhat from \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/03/411713405/avian-flu-outbreak-has-u-s-bakers-begging-for-europes-eggs\">new imports\u003c/a> from the Netherlands, which the U.S. Department of Agriculture approved last week. The only other country that imports eggs to the U.S. is Canada, but officials have said they may open up trade to other countries if supplies continue to remain tight.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. A \u003c/em>version\u003cem> of this story first appeared on the Harvest site. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Commercial bakers and restaurants use liquid egg in dozens of foods, from cakes to mayonnaise. But the price has shot up 240 percent since May, as U.S. poultry farms reel from an avian flu outbreak.","status":"publish","parent":0,"modified":1433969421,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":895},"headData":{"title":"For Bakers And Restaurants, Egg Supply Is Getting Ugly | KQED","description":"Commercial bakers and restaurants use liquid egg in dozens of foods, from cakes to mayonnaise. But the price has shot up 240 percent since May, as U.S. poultry farms reel from an avian flu outbreak.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"For Bakers And Restaurants, Egg Supply Is Getting Ugly","datePublished":"2015-06-10T20:47:17.000Z","dateModified":"2015-06-10T20:50:21.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"96820 http://ww2.kqed.org/bayareabites/?p=96820","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/10/for-bakers-and-restaurants-egg-supply-is-getting-ugly/","disqusTitle":"For Bakers And Restaurants, Egg Supply Is Getting Ugly","nprByline":"Peggy Lowe, Harvest Public Media at \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"413206232","nprApiLink":"http://api.npr.org/query?id=413206232&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/10/413206232/for-bakers-and-restaurants-egg-supply-is-getting-ugly?ft=nprml&f=413206232","nprRetrievedStory":"1","nprPubDate":"Wed, 10 Jun 2015 13:23:00 -0400","nprStoryDate":"Wed, 10 Jun 2015 05:01:00 -0400","nprLastModifiedDate":"Wed, 10 Jun 2015 13:23:34 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3?orgId=1&topicId=1006&d=220&p=3&story=413206232&t=progseg&e=413317980&seg=10&ft=nprml&f=413206232","nprAudioM3u":"http://api.npr.org/m3u/1413318106-e7b00e.m3u?orgId=1&topicId=1006&d=220&p=3&story=413206232&t=progseg&e=413317980&seg=10&ft=nprml&f=413206232","path":"/bayareabites/96820/for-bakers-and-restaurants-egg-supply-is-getting-ugly","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3?orgId=1&topicId=1006&d=220&p=3&story=413206232&t=progseg&e=413317980&seg=10&ft=nprml&f=413206232","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/06/20150610_me_for_bakers_and_restaurants_egg_supply_is_getting_ugly.mp3\u003c/p>\n\u003cp>Tony Lordi sighs as he reaches into the pocket of his white uniform pants and pulls out his iPhone.\u003c/p>\n\u003cp>These days, Lordi, the production manager at Judy's Bakery in Kansas City, Mo., checks with his supplier every day. He needs to know the price of what's become liquid gold for commercial bakers: \"liquid egg.\"\u003c/p>\n\u003cp>\"The market's like gas prices at this point,\" he says.\u003c/p>\n\u003cp>Rarely heard of outside the food industry, liquid egg is used for dozens of things, from cakes and cookies to mayonnaise and lots of breakfast dishes. On this day, Lordi learns that the price of a 30-pound bucket of liquid egg is $79.24 – more than double what it was in May.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lordi sighs again – he reads out loud the latest text from his supplier: \"He says, 'Very ugly situation headed our way. We ordered 900 buckets of eggs and got 70. They're telling us as of July first, we get zero.' So when my guy that I buy all my eggs from tells me that, what do I do?\"\u003c/p>\n\u003cp>Commercial bakers and restaurants have been hard hit by the shortage of liquid egg, made scarce because of the largest outbreak of avian influenza to ever hit the U.S.\u003c/p>\n\u003cp>\"I think the product is out there. You're just going to have to pay for it,\" says \u003ca href=\"http://www.urnerbarry.com/EggBios.html\">Brian Moscogiuri\u003c/a>, an egg industry analyst with Urner Barry. \"That's the bottom line. That's supply and demand.\"\u003c/p>\n\u003cp>Liquid egg prices have shot up 240 percent since early May, when the outbreak began spreading quickly across the Midwest, Moscogiuri says. The center of the lethal bird flu outbreak was in Iowa, the country's largest egg-producing state. Most of the \u003ca href=\"http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/animalhealth/sa_animal_disease_information/sa_avian_health/ct_avian_influenza_disease/!ut/p/a1/lVJNU4MwEP0tHnqkSYEC9db6VdS2akdbuDBLCJAREiaEMvrrDVgdnbFVc9vd93b3vQ0K0RaFHHYsA8UEh6KLQye6Xs3N0Qyb_tV6coH95dPlwrt1rdXc1oBAA_CBN8Xf-asb3-n4D3g2Px_htYU2KEQh4apSOQqgylkdEcEV5SoqWCxBvgxwDZFoZJQK0tR9BJyVUEQ5hULlXzMJqynUNGI8FbLsRbyXdwz4J56ofULDiobyV_ggdstUhCUoiM1Jih2TGpY3AsMmsWXAGMaGOU7SJCHEtSx3L_6Iul_M68VryNnVdG67t9ow2zOxf67p7mSBse_sAUf8DfQO7sEhExut_ynq-g8nN-XibJHptqByozMbbY8e4b385Qhoe-QImxkKnZZt_PtumawQcf8TgymPLU9PlTSlksphI3U6V6o6HeABbtt2yEQLkElGmkI1kg4zsRvgfsznlCHU1U_NclErtD3QBFXlY-lZL8ZzulwaYXB3V268enpy8gaLBRxS/?1dmy&urile=wcm%3apath%3a%2Faphis_content_library%2Fsa_our_focus%2Fsa_animal_health%2Fsa_animal_disease_information%2Fsa_avian_health%2Fsa_detections_by_states%2Fct_ai_pacific_flyway\">47 million birds killed\u003c/a> so far because of the outbreak were part of \"breaker\" operations, an on-farm process in which chickens lay the eggs, which are then broken, liquefied, frozen or dried.\u003c/p>\n\u003cfigure id=\"attachment_96822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/fullsizerender.jpg_custom-64b19619c0014a0270f6e0756443ea1d48392ae4-e1433969156179.jpe\" alt=\"Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-96822\">\u003cfigcaption class=\"wp-caption-text\">Tony Lordi, production manager at Judy's Bakery in North Kansas City, Mo., holds a 30-pound bucket of liquid egg, which has doubled in cost since May, as a lethal outbreak of avian flu has decimated laying hens in the Midwest. \u003ccite>(Peggy Lowe/KCUR/Harvest Public Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The outbreak is affecting grocery store shell eggs, too. In some part of the country \u003ca href=\"http://www.usatoday.com/story/money/personalfinance/2015/06/09/egg-prices-up/28734967/?utm_source=feedblitz&utm_medium=FeedBlitzRss&utm_campaign=usatodaycomnation-topstories\">the price has tripled\u003c/a>, with a carton of a dozen peaking at $3. One Texas grocery chain is \u003ca href=\"http://www.washingtonpost.com/blogs/wonkblog/wp/2015/06/05/the-largest-grocer-in-the-texas-is-now-rationing-eggs/\">rationing eggs\u003c/a>.\u003c/p>\n\u003cp>The price spikes come even as agriculture officials believe the outbreak is slowing. On Tuesday, the first turkey farm that was infected got back online in Minnesota. But on Monday, the first case of \u003ca href=\"http://news.yahoo.com/worst-u-bird-flu-outbreak-history-expands-michigan-191824431.html\">bird flu was reported in Michigan\u003c/a>, with a Canada goose testing positive for the disease.\u003c/p>\n\u003cp>The outbreak of highly pathogenic H5N2 flu has now spread to 21 states, infecting 298 sites. \u003ca href=\"http://www.npr.org/sections/thesalt/2015/05/21/408306843/avian-flu-outbreak-takes-poultry-producers-into-uncharted-territory\">Scientists watching the spread are surprised\u003c/a> at how quickly the virus has moved, especially since it's historically known to be more contagious in the fall.\u003c/p>\n\u003cp>The outbreak comes at an unfortunate time for the egg industry, which has enjoyed record per capita consumption during the last few years, Moscogiuri says, thanks to popular protein diets.\u003c/p>\n\u003cp>\"Eggs were really becoming the good guy in the protein industry,\" he says.\u003c/p>\n\u003cp>Fast-food chains are also taking a hit, just as some are adding or extending breakfast hours. Yet most companies haven't increased prices to compensate, because they have fixed-price menus, says Todd Kuethe, an agricultural economist at the University of Illinois.\u003c/p>\n\u003cp>\"The price of your Egg McMuffin is not going to change, but McDonald's input change on that has gone up considerably in the past month,\" he says.\u003c/p>\n\u003cp>A quarter of McDonald's revenue comes from that first meal of the day — business so good that the global chain is testing \u003ca href=\"http://www.usatoday.com/story/money/2015/04/20/mcdonalds-all-day-breakfast-fast-food-restaurants-dining/26088395/\">an all-day breakfast menu\u003c/a>. But the outbreak has not affected McDonald's supplies, says company spokeswoman Lisa McComb. She says McDonald's is using its regular suppliers, and its contingency plans are always in place.\u003c/p>\n\u003cp>\"Our ability to provide our customers eggs is not impacted,\" McComb wrote in an email. \"McDonald's is not finding new sources for eggs, nor are we making changes to how we source eggs.\"\u003c/p>\n\u003cp>Kuethe and others are optimistic that the worst of the outbreak is over, because the number of bird flu cases has slowed in the last few weeks. Egg prices will likely go down – but not for months, as the flocks are being rebuilt. The infected farms have to sit idle for six weeks after the birds are destroyed, and young hens – called pullets – don't begin laying eggs until they're about five months old.\u003c/p>\n\u003cp>Supplies are also supposed to grow somewhat from \u003ca href=\"http://www.npr.org/sections/thesalt/2015/06/03/411713405/avian-flu-outbreak-has-u-s-bakers-begging-for-europes-eggs\">new imports\u003c/a> from the Netherlands, which the U.S. Department of Agriculture approved last week. The only other country that imports eggs to the U.S. is Canada, but officials have said they may open up trade to other countries if supplies continue to remain tight.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>\u003cem>, a public radio reporting collaboration that focuses on agriculture and food production. A \u003c/em>version\u003cem> of this story first appeared on the Harvest site. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96820/for-bakers-and-restaurants-egg-supply-is-getting-ugly","authors":["byline_bayareabites_96820"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10028","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_14489","bayareabites_8551","bayareabites_33","bayareabites_12328"],"featImg":"bayareabites_96821","label":"bayareabites"},"bayareabites_83695":{"type":"posts","id":"bayareabites_83695","meta":{"index":"posts_1591205157","site":"bayareabites","id":"83695","score":null,"sort":[1403315929000]},"guestAuthors":[],"slug":"best-breads-baa-area","title":"A Guide to the Best Bread in the Bay Area","publishDate":1403315929,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_83731\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\">\u003cimg class=\"size-full wp-image-83731\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\" alt=\"Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This story was originally published on Jun 20, 2014. It was updated April 24, 2017.\u003c/em>\u003c/p>\n\u003cp>San Francisco may be known for its sourdough, but let the tourists have the artfully contrived bread made into the shapes of animals. The Bay Area is home to some of the finest bakers and pastry chefs out there. So, instead of buying a well-preserved loaf from the store, get some fresh bread -- either flavored or just plain and hot out of the oven -- to go with your next meal.\u003c/p>\n\u003cp>Here are some of the best breads in the Bay Area. As always, this list is incomplete. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_83715\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/5376972886_8a963ab1c5_z-190x190.jpg\" alt=\"Rebecca Winzenried/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/53054235@N03/5376972886/in/photolist-9c9oH5-9hCs8W-9cXDn3-jBoDDe-bvKWBv-nTtKiR-7wboNg-acX4Gr-mhtYfE-aZqwQV-2GU1me-9c9oPs-91PDab-nmNSdp-5LdW1F-6dyWCx-bf6r8V-bf6ysx-JVMri-9c9oJq-9c9oGq-dTEdbt-5iocUn-oLNfd-9BRwE5-6nkyK7-9c9otU-9c9oMQ-9c6iWM-9c6iUg-9c6iMt-9c6iw2-9c9ox7-9c9orY-9c6iwD-9c6iSg-9c6iPT-9c9oDj-9c6iPa-9c9oKA-9c9oz9-9c6iZH-9c9oEj-9hzkLT-9fjcn6-9fjckg-9fnju1-9fntvJ-3p18nb-dTBbky#\" target=\"_blank\" rel=\"noopener\">Rebecca Winzenried/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\" rel=\"noopener\">Tartine Bakery and Cafe\u003c/a>\u003c/strong>\u003cbr>\n600 Guerrero St., San Francisco\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. - 7 p.m.; Tues, Wed, 7:30 a.m. - 7 p.m.; Thurs, Fri, 7:30 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Chad Robertson may be the most famous baker in the city and Tartine is his masterpiece. There's a reason the bakery is a San Francisco classic. Fresh bread is available daily after 4:30 p.m. You can order ahead -- and you probably want to -- with three days advance notice. Or visit the more recently opened \u003ca href=\"http://www.tartinemanufactory.com/\" target=\"_blank\" rel=\"noopener\">Tartine Manufactory\u003c/a> in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_83716\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://acmebread.com/\">\u003cimg class=\"size-thumbnail wp-image-83716\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6848519867_3791c0f3a2_z-190x190.jpg\" alt=\"Niall Kennedy/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/niallkennedy/6848519867/in/photolist-3eNrb-ytu4W-83bMjP-NvDH9-ATajp-Nw6e2-4QhLPJ-jjaq1w-brbsmK-rphVq-ytooM-5MEUEw-g7XjL-7vwUKY-Nw5mK-4QdxqD-2Qy2cB-7u16i6-rqVUv-5gc1gL-8Wowe3-8WkrWe-8Wowbo-694X66-93kCeT-cLY66-dhR9EG-4GYSY3-an8iLL-dhdPZy-8g7Aa4-hYPxFF-7M9YgR-5QriVN-fhz5Xe-693Ri4-7y7cKg-6jWrYG-84tiLc-bt6CwG-7Rv2Ed-6AzmAK-64xhNd-dSkhoD-9e5Fin-9Q4N1-8rhpRT-3A5DQk-7s5Qs-hYNPJs\" target=\"_blank\" rel=\"noopener\">Niall Kennedy/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">The Acme Bread Company\u003c/a>\u003c/strong>\u003cbr>\n1601 San Pablo Ave., Berkeley\u003cbr>\n(510) 524-1327\u003cbr>\nMon-Sat, 8 a.m. - 6 p.m.; Sun, 8:30 a.m. - 3 p.m.\u003cbr>\nFerry Building, San Francisco\u003cbr>\n(415) 288-2978\u003cbr>\nMon-Fri, 6:20 a.m. - 7:30 p.m.; Sat, Sun, 8 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, Acme bread is readily available in stores around the Bay Area and at a few farmers markets. But, the specialty and fresh loaves are what make it one of the premier bread destinations. Try the sourdough or the walnut levain.\u003c/p>\n\u003cfigure id=\"attachment_83717\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.http://www.firebrandbread.com/\">\u003cimg class=\"size-thumbnail wp-image-83717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/country-sourdough-190x190.jpg\" alt=\"Courtesy of Firebrand Artisan Breads\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Firebrand Artisan Breads\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Firebrand Artisan\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway, Oakland\u003cbr>\n(510) 594-9213\u003cbr>\ndaily, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Formerly a strictly wholesale business, Firebrand opened its own retail location and eatery in 2016. The breads are made in small batches and with limited distributions through Bay Area restaurants and certain retailers. Once you get your hands on a loaf, you'll swear that all the time that goes into the hand-made, wood-fire-cooked loaves is worth it. Try the German rye, the whole wheat, or the sourdough.\u003c/p>\n\u003cfigure id=\"attachment_83718\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.destinationbakingcompany.com/index.html\">\u003cimg class=\"size-thumbnail wp-image-83718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/416449760_3517fc33fb_z-190x190.jpg\" alt=\"Thomas Hawk/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/416449760/in/photolist-mtmSan-mtmS5x-biAjwX-biAjrx-5tvUV5-bzufGg-CNq1h-bJUAkD-6S95TR-713ruT-e35ofy-5sacy3-bsprVY-bNFh3t-dmBZPt-aG3hoc-75KWrW-9M2DUT-gK5y99-gK6msP-gK5Ljk-gK5qp9-gK5Aao-gK5ubY-gK5wAu-astjFG-apNmez-aA1ogz-aDcJYS-aD8TNv-aDcJXS-apNmgR-asqFgk-astjEG-apNmfe-apNmh8-apNmg4-apNmgt-eiD8Gb-aaQ7TT-aaQ85x-aaQ7Qc-eRQzzj-eRDact-eVpY73-eVdAqa-eVpY4w-eVpYkY-gK53pP-gK5UTT\" target=\"_blank\" rel=\"noopener\">Thomas Hawk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.destinationbakingcompany.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Destination Baking Company\u003c/strong>\u003c/a>\u003cbr>\n598 Chenery St., San Francisco\u003cbr>\n(415) 469-0730\u003cbr>\nMon-Fri, 6:30 a.m. - 6:30 p.m.; Sat, Sun, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> A small local bakery, Destination fills its storefront with pastries and baguettes that are snatched up by the local neighborhood. On Fridays, though, Joe Schuver pulls fresh challah out of the oven in the late morning. There aren't many loaves, so don't miss out.\u003c/p>\n\u003cfigure id=\"attachment_68699\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://mhbreadandbutter.com/\">\u003cimg class=\"size-thumbnail wp-image-68699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4-190x190.jpg\" alt=\"Photo: Yez Alayan\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\" rel=\"noopener\">M.H. Bread and Butter\u003c/a>\u003c/strong>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\n(415) 755-4575\u003cbr>\nMon-Sat, 7 a.m. - 4 p.m.; Sun, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>So powerful is the lure of Tartine that when \u003ca title=\"Former Tartine Baker Opens His Own Doors — With a Whole Lot of Help — in San Anselmo\" href=\"http://ww2.kqed.org/bayareabites/2013/08/22/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo/\" target=\"_blank\" rel=\"noopener\">one of Robertson's disciples breaks out on his own\u003c/a> that bread too becomes a local favorite. M.H.B.B. also serves breakfast, lunch, and brunch, but people come for the bread. (Also available at some restaurants and stores.) Not sure which to get? Try the bread sampler plate.\u003c/p>\n\u003cfigure id=\"attachment_83720\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.dellafattoria.com/\">\u003cimg class=\"size-thumbnail wp-image-83720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3884507100_024d712b03_z-190x190.jpg\" alt=\"Leo Laporte/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/leoville/3884507100/in/set-72157622226931472\" target=\"_blank\" rel=\"noopener\">Leo Laporte/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\" rel=\"noopener\">Della Fattoria\u003c/a>\u003c/strong>\u003cbr>\n141 Petaluma Blvd. North, Petaluma\u003cbr>\n(707) 763-0161\u003cbr>\nEveryday, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Della Fattoria uses all organic flours, local sea salts and olive oils, a natural starter, and a brick oven that burns for 12 hours before the loaves cook. It makes for a rich, smoky flavor. If you don't want to head up to Petaluma, then check out the weekend \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\" rel=\"noopener\">Ferry Building Farmers Market\u003c/a>. Try the Meyer Lemon/Rosemary bread.\u003c/p>\n\u003cfigure id=\"attachment_83721\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.feelgoodbakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/8101149699_0c820cbc71_z-190x190.jpg\" alt=\"Rusty Blazenhoff/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/blazenhoff/8101149699/in/set-72157631801767800/\" target=\"_blank\" rel=\"noopener\">Rusty Blazenhoff/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.feelgoodbakery.com/\" target=\"_blank\" rel=\"noopener\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St., Alameda\u003cbr>\n(510) 864-2733\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 7 p.m.\u003cbr>\n3215 Encinal Ave., Alameda\u003cbr>\n(510) 263-9439\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Feel Good Bakery uses old-world methods, including a long fermentation period. Its signature breads contain a yeast combination of fermented rye, wheat, and wholewheat flour. But, you don't care about that. You just care that it tastes really good. Try their Wholly Moley, crankin (cranberry and pumpkin seeds), and currant walnut.\u003c/p>\n\u003cfigure id=\"attachment_83722\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\">\u003cimg class=\"size-thumbnail wp-image-83722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/metropolis-190x190.jpg\" alt=\"Courtesy of Metropolis Baking Company\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Metropolis Baking Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Metropolis Baking Company\u003c/strong>\u003c/a>\u003cbr>\n707A Heinz Ave., Berkeley\u003cbr>\n(510) 848-7263\u003cbr>\nAvailable at: \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">Retail locations listed on their website\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> This small bakery specializes in traditional Italian breads. Although the whole operation is wholesale, it's worth tracking down a loaf at \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">one of these locations\u003c/a>. Taste the Pane de Altamura, if you can.\u003c/p>\n\u003cfigure id=\"attachment_83724\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thoroughbreadpastry.com/index.php/Menu/index/3\">\u003cimg class=\"size-thumbnail wp-image-83724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/12912700393_2d9c256c60_z-190x190.jpg\" alt=\"torbakhopper/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/gazeronly/12912700393/in/photolist-5MXMKz-5MXPiZ-9buNyG-5N353w-bm6ARE-5MXPXn-6UZcVx-dnzyxX-5N36KS-5MXPC2-kF3XXp-d7wZRL-6TLhxT-8PjLBv-6qcujH-egMLN2-6qgDU9-5Bmnqb-74vvQi-kF5DfG-5N35sj-5MXN9v-6u3qkT-5N33Fy-5MXMi4-5MXMoM-8mpmD6-6RLaGQ-6qHWwc-6qHWqH-6qHW92-6qHW4x-bZUAdJ-DPWnp-8mrN71-8ms6sm-8mshLU-8moE9k-dVy7PS-bh3YuV-bnFdX2-dnzCbW-ehMcvu-ehMbW5-eV7tXn-dsW3TS-kF5CAf-eZMLTx-6B6y7G-7qGUK2\" target=\"_blank\" rel=\"noopener\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://thoroughbreadandpastry.com/\" target=\"_blank\" rel=\"noopener\">Thorough Bread and Pastry\u003c/a>\u003c/strong>\u003cbr>\n248 Church St., San Francisco\u003cbr>\n(415) 558-0690\u003cbr>\nTue-Fri, 7 a.m. - 6 p.m.; Sat, 7 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Started by the founders of the San Francisco Baking Institute, the bakery aims to bring authentic French-style pastries and breads to San Francisco. Along with morning pastries, Thorough has fresh bread after 9 a.m. Extra bonus: it's relatively cheap.\u003c/p>\n\u003cfigure id=\"attachment_83725\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.lafarine.com/breads/\">\u003cimg class=\"size-thumbnail wp-image-83725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3940248076_1804850d6a_o-190x190.jpg\" alt=\"angrywayne/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/emptyhighway/3940248076/in/photolist-71bNtE-BPjEx-9FFi84-55qcQy-6sZTg9-8rA7cU-dTM82j-jNqHSn-4ZtLPy-4Zpy6e-4ZtLm3-4ZtM4G-bpXmmN-6qScfT-4xJoW5-dk2c94-bTShb2-6cSTKU-426HuQ-fPsrML-bw8Hzg-h7Nq8Y-dk2iif-dk2h63-dk2gHe-dk2fXg-7yNSML-moNak3-74w51n-bCJbwh-dHhyHb-2DtP3T-7yP11h-7yNZG3-7yNZqm-7yKcY6-7yKcDi-7yKcpk-7yKcae-7yNY5s-7yNXSS-7yKbrr-7yNWqA-7yNW9S-7yK9En-7yK9h4-7yNUt5-7yNUiA-7yNTTS-7yK6Qc/\" target=\"_blank\" rel=\"noopener\">angrywayne/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave., Oakland\u003cbr>\n(510) 654-0338\u003cbr>\n3411 Fruitvale Ave., Oakland\u003cbr>\n(510) 531-7750\u003cbr>\n4094 Piedmont Ave., Oakland\u003cbr>\n(510) 420-1777\u003cbr>\nEveryday, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> With three locations now in the East Bay, La Farine is nearly a chain. It became that by being one of the most popular bakeries and patisseries around. Along with tarts, pastries, and cakes, La Farine best known for its delicious baguettes and brioche.\u003c/p>\n\u003cfigure id=\"attachment_83727\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.phoenixpasta.com/\">\u003cimg class=\"size-thumbnail wp-image-83727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/phoenix-190x190.jpg\" alt=\"Courtesy of Phoenix Pacificio\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Phoenix Pacificio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison St, Suite 109, Berkeley\u003cbr>\n(510) 883-0783\u003cbr>\nMon-Sat, 4 a.m. - 8 p.m.\u003cbr>\nAvailable at: \u003ca href=\"http://phoenixpasta.com/where-to-buy.html\" target=\"_blank\" rel=\"noopener\">local stores and farmers markets\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> It may be called Phoenix Pasta, but Phoenix is more than a pasta place. Try their famous olive bread from the \u003ca href=\"http://visitberkeley.com/what-to-do/farmers-markets\" target=\"_blank\" rel=\"noopener\">Saturday Berkeley Farmers Market\u003c/a>. Watch out, though, there may still be an olive pit in there.\u003c/p>\n\u003cfigure id=\"attachment_83726\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.semifreddis.com/\">\u003cimg class=\"size-thumbnail wp-image-83726\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/semifreddis-190x190.jpg\" alt=\"Courtesy of Semifreddi's\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Semifreddi's\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Semifreddi's\u003c/strong>\u003c/a>\u003cbr>\n372 Colusa Ave., Kensington\u003cbr>\n(510) 596-9935\u003cbr>\nEveryday, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> In a typical week, Semifreddi's makes 190,000 loaves of bread and 40,000 pastries and cookies. Of course it's available \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\" target=\"_blank\" rel=\"noopener\">at a number of local stores\u003c/a>. But, if you go to the one retail shop still open, order a fresh ciabatta roll.\u003c/p>\n\u003cfigure id=\"attachment_83728\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.breadsrsly.com/\">\u003cimg class=\"size-thumbnail wp-image-83728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/srsly-190x190.jpg\" alt=\"Courtesy of Bread Srsly\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bread Srsly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">Bread Srsly\u003c/a>\u003c/strong>\u003cbr>\n(866) 338-3948\u003cbr>\nAvailable at: Bi-Rite, Rainbow Grocery, Mollie Stone's and a number of other stores (\u003ca href=\"https://shop.breadsrsly.com/apps/store-locator\" target=\"_blank\" rel=\"noopener\">all listed on their website\u003c/a>), or \u003ca href=\"https://shop.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">order online\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> Gluten-free bread can be hard to do well, especially classic San Francisco sourdough. Bread Srsly was the first gluten-free sourdough bakery in the city. Now, it delivers its bread around the region.\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://joseybakerbread.wordpress.com/\">\u003cimg class=\"size-thumbnail wp-image-82824\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700-190x190.jpg\" alt=\"Photo: Erin Kunkel\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Josey Baker Bread\u003c/strong>\u003c/a>\u003cbr>\nAvailable at: \u003ca href=\"http://themillsf.com/\" target=\"_blank\" rel=\"noopener\">The Mill\u003c/a>, 736 Divisadero, San Francisco\u003cbr>\n(415) 345-1953\u003cbr>\nMon, Wed-Sun, 7 a.m. - 9 p.m.; Tues, 7 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/\" target=\"_blank\" rel=\"noopener\">Josey Baker makes manly bread\u003c/a>. But, it can (and should) be eaten by everyone. Originally a sole baker out of his home, Josey bakes out of the Mill now, a joint venture with Four Barrel Coffee, and supplies \u003ca href=\"http://www.joseybakerbread.com/where/\" target=\"_blank\" rel=\"noopener\">a number of Bay Area restaurants and shops\u003c/a>. The Mill, though, has delicious fresh loaves every day. And, his fennel-raisin and apricot-sage toast has become famous as the $4 toast. Try it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Bread makes the meal go 'round. And, of course, San Francisco is known for its delicious sourdough bread. But, there's so much more. Try these best breads of the Bay Area.","status":"publish","parent":0,"modified":1552436645,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1315},"headData":{"title":"A Guide to the Best Bread in the Bay Area | KQED","description":"Bread makes the meal go 'round. And, of course, San Francisco is known for its delicious sourdough bread. But, there's so much more. Try these best breads of the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"A Guide to the Best Bread in the Bay Area","datePublished":"2014-06-21T01:58:49.000Z","dateModified":"2019-03-13T00:24:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"83695 http://blogs.kqed.org/bayareabites/?p=83695","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/20/best-breads-baa-area/","disqusTitle":"A Guide to the Best Bread in the Bay Area","WpOldSlug":"best-breads-bay-area","path":"/bayareabites/83695/best-breads-baa-area","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83731\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\">\u003cimg class=\"size-full wp-image-83731\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/2143272564_fcbaff3310_z.jpg\" alt=\"Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\" width=\"640\" height=\"427\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bread at Fisherman's Wharf. Photo: Morgan Johnston/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>This story was originally published on Jun 20, 2014. It was updated April 24, 2017.\u003c/em>\u003c/p>\n\u003cp>San Francisco may be known for its sourdough, but let the tourists have the artfully contrived bread made into the shapes of animals. The Bay Area is home to some of the finest bakers and pastry chefs out there. So, instead of buying a well-preserved loaf from the store, get some fresh bread -- either flavored or just plain and hot out of the oven -- to go with your next meal.\u003c/p>\n\u003cp>Here are some of the best breads in the Bay Area. As always, this list is incomplete. Add your own favorites in the comments.\u003c/p>\n\u003cfigure id=\"attachment_83715\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.tartinebakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83715\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/5376972886_8a963ab1c5_z-190x190.jpg\" alt=\"Rebecca Winzenried/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/53054235@N03/5376972886/in/photolist-9c9oH5-9hCs8W-9cXDn3-jBoDDe-bvKWBv-nTtKiR-7wboNg-acX4Gr-mhtYfE-aZqwQV-2GU1me-9c9oPs-91PDab-nmNSdp-5LdW1F-6dyWCx-bf6r8V-bf6ysx-JVMri-9c9oJq-9c9oGq-dTEdbt-5iocUn-oLNfd-9BRwE5-6nkyK7-9c9otU-9c9oMQ-9c6iWM-9c6iUg-9c6iMt-9c6iw2-9c9ox7-9c9orY-9c6iwD-9c6iSg-9c6iPT-9c9oDj-9c6iPa-9c9oKA-9c9oz9-9c6iZH-9c9oEj-9hzkLT-9fjcn6-9fjckg-9fnju1-9fntvJ-3p18nb-dTBbky#\" target=\"_blank\" rel=\"noopener\">Rebecca Winzenried/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\" rel=\"noopener\">Tartine Bakery and Cafe\u003c/a>\u003c/strong>\u003cbr>\n600 Guerrero St., San Francisco\u003cbr>\n(415) 487-2600\u003cbr>\nMon, 8 a.m. - 7 p.m.; Tues, Wed, 7:30 a.m. - 7 p.m.; Thurs, Fri, 7:30 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Chad Robertson may be the most famous baker in the city and Tartine is his masterpiece. There's a reason the bakery is a San Francisco classic. Fresh bread is available daily after 4:30 p.m. You can order ahead -- and you probably want to -- with three days advance notice. Or visit the more recently opened \u003ca href=\"http://www.tartinemanufactory.com/\" target=\"_blank\" rel=\"noopener\">Tartine Manufactory\u003c/a> in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_83716\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://acmebread.com/\">\u003cimg class=\"size-thumbnail wp-image-83716\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6848519867_3791c0f3a2_z-190x190.jpg\" alt=\"Niall Kennedy/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/niallkennedy/6848519867/in/photolist-3eNrb-ytu4W-83bMjP-NvDH9-ATajp-Nw6e2-4QhLPJ-jjaq1w-brbsmK-rphVq-ytooM-5MEUEw-g7XjL-7vwUKY-Nw5mK-4QdxqD-2Qy2cB-7u16i6-rqVUv-5gc1gL-8Wowe3-8WkrWe-8Wowbo-694X66-93kCeT-cLY66-dhR9EG-4GYSY3-an8iLL-dhdPZy-8g7Aa4-hYPxFF-7M9YgR-5QriVN-fhz5Xe-693Ri4-7y7cKg-6jWrYG-84tiLc-bt6CwG-7Rv2Ed-6AzmAK-64xhNd-dSkhoD-9e5Fin-9Q4N1-8rhpRT-3A5DQk-7s5Qs-hYNPJs\" target=\"_blank\" rel=\"noopener\">Niall Kennedy/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://acmebread.com/\" target=\"_blank\" rel=\"noopener\">The Acme Bread Company\u003c/a>\u003c/strong>\u003cbr>\n1601 San Pablo Ave., Berkeley\u003cbr>\n(510) 524-1327\u003cbr>\nMon-Sat, 8 a.m. - 6 p.m.; Sun, 8:30 a.m. - 3 p.m.\u003cbr>\nFerry Building, San Francisco\u003cbr>\n(415) 288-2978\u003cbr>\nMon-Fri, 6:20 a.m. - 7:30 p.m.; Sat, Sun, 8 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, Acme bread is readily available in stores around the Bay Area and at a few farmers markets. But, the specialty and fresh loaves are what make it one of the premier bread destinations. Try the sourdough or the walnut levain.\u003c/p>\n\u003cfigure id=\"attachment_83717\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.http://www.firebrandbread.com/\">\u003cimg class=\"size-thumbnail wp-image-83717\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/country-sourdough-190x190.jpg\" alt=\"Courtesy of Firebrand Artisan Breads\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Firebrand Artisan Breads\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.firebrandbread.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Firebrand Artisan\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway, Oakland\u003cbr>\n(510) 594-9213\u003cbr>\ndaily, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Formerly a strictly wholesale business, Firebrand opened its own retail location and eatery in 2016. The breads are made in small batches and with limited distributions through Bay Area restaurants and certain retailers. Once you get your hands on a loaf, you'll swear that all the time that goes into the hand-made, wood-fire-cooked loaves is worth it. Try the German rye, the whole wheat, or the sourdough.\u003c/p>\n\u003cfigure id=\"attachment_83718\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.destinationbakingcompany.com/index.html\">\u003cimg class=\"size-thumbnail wp-image-83718\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/416449760_3517fc33fb_z-190x190.jpg\" alt=\"Thomas Hawk/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/416449760/in/photolist-mtmSan-mtmS5x-biAjwX-biAjrx-5tvUV5-bzufGg-CNq1h-bJUAkD-6S95TR-713ruT-e35ofy-5sacy3-bsprVY-bNFh3t-dmBZPt-aG3hoc-75KWrW-9M2DUT-gK5y99-gK6msP-gK5Ljk-gK5qp9-gK5Aao-gK5ubY-gK5wAu-astjFG-apNmez-aA1ogz-aDcJYS-aD8TNv-aDcJXS-apNmgR-asqFgk-astjEG-apNmfe-apNmh8-apNmg4-apNmgt-eiD8Gb-aaQ7TT-aaQ85x-aaQ7Qc-eRQzzj-eRDact-eVpY73-eVdAqa-eVpY4w-eVpYkY-gK53pP-gK5UTT\" target=\"_blank\" rel=\"noopener\">Thomas Hawk/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.destinationbakingcompany.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Destination Baking Company\u003c/strong>\u003c/a>\u003cbr>\n598 Chenery St., San Francisco\u003cbr>\n(415) 469-0730\u003cbr>\nMon-Fri, 6:30 a.m. - 6:30 p.m.; Sat, Sun, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> A small local bakery, Destination fills its storefront with pastries and baguettes that are snatched up by the local neighborhood. On Fridays, though, Joe Schuver pulls fresh challah out of the oven in the late morning. There aren't many loaves, so don't miss out.\u003c/p>\n\u003cfigure id=\"attachment_68699\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://mhbreadandbutter.com/\">\u003cimg class=\"size-thumbnail wp-image-68699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/mhbb4-190x190.jpg\" alt=\"Photo: Yez Alayan\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Yez Alayan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://mhbreadandbutter.com/\" target=\"_blank\" rel=\"noopener\">M.H. Bread and Butter\u003c/a>\u003c/strong>\u003cbr>\n101 San Anselmo Ave., San Anselmo\u003cbr>\n(415) 755-4575\u003cbr>\nMon-Sat, 7 a.m. - 4 p.m.; Sun, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>So powerful is the lure of Tartine that when \u003ca title=\"Former Tartine Baker Opens His Own Doors — With a Whole Lot of Help — in San Anselmo\" href=\"http://ww2.kqed.org/bayareabites/2013/08/22/former-tartine-baker-opens-his-own-doors-with-a-whole-lot-of-help-in-san-anselmo/\" target=\"_blank\" rel=\"noopener\">one of Robertson's disciples breaks out on his own\u003c/a> that bread too becomes a local favorite. M.H.B.B. also serves breakfast, lunch, and brunch, but people come for the bread. (Also available at some restaurants and stores.) Not sure which to get? Try the bread sampler plate.\u003c/p>\n\u003cfigure id=\"attachment_83720\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.dellafattoria.com/\">\u003cimg class=\"size-thumbnail wp-image-83720\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3884507100_024d712b03_z-190x190.jpg\" alt=\"Leo Laporte/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/leoville/3884507100/in/set-72157622226931472\" target=\"_blank\" rel=\"noopener\">Leo Laporte/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\" rel=\"noopener\">Della Fattoria\u003c/a>\u003c/strong>\u003cbr>\n141 Petaluma Blvd. North, Petaluma\u003cbr>\n(707) 763-0161\u003cbr>\nEveryday, 7 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Della Fattoria uses all organic flours, local sea salts and olive oils, a natural starter, and a brick oven that burns for 12 hours before the loaves cook. It makes for a rich, smoky flavor. If you don't want to head up to Petaluma, then check out the weekend \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\" rel=\"noopener\">Ferry Building Farmers Market\u003c/a>. Try the Meyer Lemon/Rosemary bread.\u003c/p>\n\u003cfigure id=\"attachment_83721\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.feelgoodbakery.com/\">\u003cimg class=\"size-thumbnail wp-image-83721\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/8101149699_0c820cbc71_z-190x190.jpg\" alt=\"Rusty Blazenhoff/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/blazenhoff/8101149699/in/set-72157631801767800/\" target=\"_blank\" rel=\"noopener\">Rusty Blazenhoff/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.feelgoodbakery.com/\" target=\"_blank\" rel=\"noopener\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St., Alameda\u003cbr>\n(510) 864-2733\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, 8 a.m. - 8 p.m.; Sun, 8 a.m. - 7 p.m.\u003cbr>\n3215 Encinal Ave., Alameda\u003cbr>\n(510) 263-9439\u003cbr>\nMon-Fri, 7 a.m. - 8 p.m.; Sat, Sun, 8 a.m. - 8 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Feel Good Bakery uses old-world methods, including a long fermentation period. Its signature breads contain a yeast combination of fermented rye, wheat, and wholewheat flour. But, you don't care about that. You just care that it tastes really good. Try their Wholly Moley, crankin (cranberry and pumpkin seeds), and currant walnut.\u003c/p>\n\u003cfigure id=\"attachment_83722\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\">\u003cimg class=\"size-thumbnail wp-image-83722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/metropolis-190x190.jpg\" alt=\"Courtesy of Metropolis Baking Company\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Metropolis Baking Company\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.metropolisbaking.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Metropolis Baking Company\u003c/strong>\u003c/a>\u003cbr>\n707A Heinz Ave., Berkeley\u003cbr>\n(510) 848-7263\u003cbr>\nAvailable at: \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">Retail locations listed on their website\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> This small bakery specializes in traditional Italian breads. Although the whole operation is wholesale, it's worth tracking down a loaf at \u003ca href=\"http://www.metropolisbaking.com/retail_locations.htm\" target=\"_blank\" rel=\"noopener\">one of these locations\u003c/a>. Taste the Pane de Altamura, if you can.\u003c/p>\n\u003cfigure id=\"attachment_83724\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thoroughbreadpastry.com/index.php/Menu/index/3\">\u003cimg class=\"size-thumbnail wp-image-83724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/12912700393_2d9c256c60_z-190x190.jpg\" alt=\"torbakhopper/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/gazeronly/12912700393/in/photolist-5MXMKz-5MXPiZ-9buNyG-5N353w-bm6ARE-5MXPXn-6UZcVx-dnzyxX-5N36KS-5MXPC2-kF3XXp-d7wZRL-6TLhxT-8PjLBv-6qcujH-egMLN2-6qgDU9-5Bmnqb-74vvQi-kF5DfG-5N35sj-5MXN9v-6u3qkT-5N33Fy-5MXMi4-5MXMoM-8mpmD6-6RLaGQ-6qHWwc-6qHWqH-6qHW92-6qHW4x-bZUAdJ-DPWnp-8mrN71-8ms6sm-8mshLU-8moE9k-dVy7PS-bh3YuV-bnFdX2-dnzCbW-ehMcvu-ehMbW5-eV7tXn-dsW3TS-kF5CAf-eZMLTx-6B6y7G-7qGUK2\" target=\"_blank\" rel=\"noopener\">torbakhopper/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://thoroughbreadandpastry.com/\" target=\"_blank\" rel=\"noopener\">Thorough Bread and Pastry\u003c/a>\u003c/strong>\u003cbr>\n248 Church St., San Francisco\u003cbr>\n(415) 558-0690\u003cbr>\nTue-Fri, 7 a.m. - 6 p.m.; Sat, 7 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Started by the founders of the San Francisco Baking Institute, the bakery aims to bring authentic French-style pastries and breads to San Francisco. Along with morning pastries, Thorough has fresh bread after 9 a.m. Extra bonus: it's relatively cheap.\u003c/p>\n\u003cfigure id=\"attachment_83725\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.lafarine.com/breads/\">\u003cimg class=\"size-thumbnail wp-image-83725\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3940248076_1804850d6a_o-190x190.jpg\" alt=\"angrywayne/Flickr\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://www.flickr.com/photos/emptyhighway/3940248076/in/photolist-71bNtE-BPjEx-9FFi84-55qcQy-6sZTg9-8rA7cU-dTM82j-jNqHSn-4ZtLPy-4Zpy6e-4ZtLm3-4ZtM4G-bpXmmN-6qScfT-4xJoW5-dk2c94-bTShb2-6cSTKU-426HuQ-fPsrML-bw8Hzg-h7Nq8Y-dk2iif-dk2h63-dk2gHe-dk2fXg-7yNSML-moNak3-74w51n-bCJbwh-dHhyHb-2DtP3T-7yP11h-7yNZG3-7yNZqm-7yKcY6-7yKcDi-7yKcpk-7yKcae-7yNY5s-7yNXSS-7yKbrr-7yNWqA-7yNW9S-7yK9En-7yK9h4-7yNUt5-7yNUiA-7yNTTS-7yK6Qc/\" target=\"_blank\" rel=\"noopener\">angrywayne/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave., Oakland\u003cbr>\n(510) 654-0338\u003cbr>\n3411 Fruitvale Ave., Oakland\u003cbr>\n(510) 531-7750\u003cbr>\n4094 Piedmont Ave., Oakland\u003cbr>\n(510) 420-1777\u003cbr>\nEveryday, 7 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> With three locations now in the East Bay, La Farine is nearly a chain. It became that by being one of the most popular bakeries and patisseries around. Along with tarts, pastries, and cakes, La Farine best known for its delicious baguettes and brioche.\u003c/p>\n\u003cfigure id=\"attachment_83727\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.phoenixpasta.com/\">\u003cimg class=\"size-thumbnail wp-image-83727\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/phoenix-190x190.jpg\" alt=\"Courtesy of Phoenix Pacificio\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Phoenix Pacificio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.phoenixpasta.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phoenix Pastificio\u003c/strong>\u003c/a>\u003cbr>\n1250 Addison St, Suite 109, Berkeley\u003cbr>\n(510) 883-0783\u003cbr>\nMon-Sat, 4 a.m. - 8 p.m.\u003cbr>\nAvailable at: \u003ca href=\"http://phoenixpasta.com/where-to-buy.html\" target=\"_blank\" rel=\"noopener\">local stores and farmers markets\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> It may be called Phoenix Pasta, but Phoenix is more than a pasta place. Try their famous olive bread from the \u003ca href=\"http://visitberkeley.com/what-to-do/farmers-markets\" target=\"_blank\" rel=\"noopener\">Saturday Berkeley Farmers Market\u003c/a>. Watch out, though, there may still be an olive pit in there.\u003c/p>\n\u003cfigure id=\"attachment_83726\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.semifreddis.com/\">\u003cimg class=\"size-thumbnail wp-image-83726\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/semifreddis-190x190.jpg\" alt=\"Courtesy of Semifreddi's\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Semifreddi's\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.semifreddis.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Semifreddi's\u003c/strong>\u003c/a>\u003cbr>\n372 Colusa Ave., Kensington\u003cbr>\n(510) 596-9935\u003cbr>\nEveryday, 8 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> In a typical week, Semifreddi's makes 190,000 loaves of bread and 40,000 pastries and cookies. Of course it's available \u003ca href=\"http://www.semifreddis.com/where-to-buy/grocerystores\" target=\"_blank\" rel=\"noopener\">at a number of local stores\u003c/a>. But, if you go to the one retail shop still open, order a fresh ciabatta roll.\u003c/p>\n\u003cfigure id=\"attachment_83728\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.breadsrsly.com/\">\u003cimg class=\"size-thumbnail wp-image-83728\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/srsly-190x190.jpg\" alt=\"Courtesy of Bread Srsly\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtesy of Bread Srsly\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">Bread Srsly\u003c/a>\u003c/strong>\u003cbr>\n(866) 338-3948\u003cbr>\nAvailable at: Bi-Rite, Rainbow Grocery, Mollie Stone's and a number of other stores (\u003ca href=\"https://shop.breadsrsly.com/apps/store-locator\" target=\"_blank\" rel=\"noopener\">all listed on their website\u003c/a>), or \u003ca href=\"https://shop.breadsrsly.com/\" target=\"_blank\" rel=\"noopener\">order online\u003c/a>\u003cbr>\n\u003cstrong>Why?\u003c/strong> Gluten-free bread can be hard to do well, especially classic San Francisco sourdough. Bread Srsly was the first gluten-free sourdough bakery in the city. Now, it delivers its bread around the region.\u003c/p>\n\u003cfigure id=\"attachment_82824\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://joseybakerbread.wordpress.com/\">\u003cimg class=\"size-thumbnail wp-image-82824\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/Josey-Baker-Bread_Adventure-Bread700-190x190.jpg\" alt=\"Photo: Erin Kunkel\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Erin Kunkel\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://joseybakerbread.wordpress.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Josey Baker Bread\u003c/strong>\u003c/a>\u003cbr>\nAvailable at: \u003ca href=\"http://themillsf.com/\" target=\"_blank\" rel=\"noopener\">The Mill\u003c/a>, 736 Divisadero, San Francisco\u003cbr>\n(415) 345-1953\u003cbr>\nMon, Wed-Sun, 7 a.m. - 9 p.m.; Tues, 7 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/04/josey-baker-bread-baking-for-bros-with-gluten-free-adventure-bread-recipe/\" target=\"_blank\" rel=\"noopener\">Josey Baker makes manly bread\u003c/a>. But, it can (and should) be eaten by everyone. Originally a sole baker out of his home, Josey bakes out of the Mill now, a joint venture with Four Barrel Coffee, and supplies \u003ca href=\"http://www.joseybakerbread.com/where/\" target=\"_blank\" rel=\"noopener\">a number of Bay Area restaurants and shops\u003c/a>. The Mill, though, has delicious fresh loaves every day. And, his fennel-raisin and apricot-sage toast has become famous as the $4 toast. Try it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/83695/best-breads-baa-area","authors":["1459"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_13746","bayareabites_1875"],"tags":["bayareabites_16353","bayareabites_8551","bayareabites_59","bayareabites_16360","bayareabites_9248","bayareabites_16355","bayareabites_14827","bayareabites_16354","bayareabites_16361","bayareabites_9080","bayareabites_11705","bayareabites_16356","bayareabites_15322","bayareabites_92","bayareabites_16359","bayareabites_16352","bayareabites_16357"],"featImg":"bayareabites_83731","label":"bayareabites"},"bayareabites_19245":{"type":"posts","id":"bayareabites_19245","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19245","score":null,"sort":[1291132818000]},"guestAuthors":[],"slug":"gluten-free-bakeries-bring-holiday-cheer","title":"Gluten-Free Bakeries Bring Holiday Cheer","publishDate":1291132818,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"December is just about here, which means that Bay Area gluten-free bakeries are beginning to roll out their fabulous holiday treats. ","status":"publish","parent":0,"modified":1291709626,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":795},"headData":{"title":"Gluten-Free Bakeries Bring Holiday Cheer | KQED","description":"December is just about here, which means that Bay Area gluten-free bakeries are beginning to roll out their fabulous holiday treats. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Gluten-Free Bakeries Bring Holiday Cheer","datePublished":"2010-11-30T16:00:18.000Z","dateModified":"2010-12-07T08:13:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"19245 http://blogs.kqed.org/bayareabites/?p=19245","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/30/gluten-free-bakeries-bring-holiday-cheer/","disqusTitle":"Gluten-Free Bakeries Bring Holiday Cheer","path":"/bayareabites/19245/gluten-free-bakeries-bring-holiday-cheer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men-e1291074348602.jpg\" alt=\"Gluten Free Gingerbread Men\" title=\"Gluten Free Gingerbread Men\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-19254\">\u003c/p>\n\u003cp>December is just about here, which means that bakeries are beginning to roll out their annual holiday treats. Those of us with a gluten allergy don't have to sit idly by, watching as our friends and loved ones enjoy a bevy of baked goods -- we live in the Bay Area, where gluten-free bakeries are popping up in many major cities (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/06/the-best-bay-area-gluten-free-pizzas/\" title=\"Bay Area Gluten Free Pizzerias\" target=\"_blank\">along with pizza places\u003c/a>!).\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"http://www.zestbakery.com/\" title=\"Bay Area gluten-free Bakery\">Zest Bakery\u003c/a>, an independent shop that recently opened in San Carlos. Located right off of Laurel Avenue, this cheerful bakery was opened by Patrick Luke and Charissa Fleischer, two sweets-loving newlyweds. A true family affair, Zest also features gluten-free mini-cheesecakes made by Charissa's sister, Cynthia, the mastermind behind the \u003ca href=\"http://www.anticupcakeco.com/\" title=\"Mini Cheesecakes\">the AntiCupcake Company\u003c/a> (her motto is \"Down with the Cupcake! Up with the Cheesecake!\").\u003c/p>\n\u003cp>Here are just a few of the tasty holiday treats you'll find at Zest:\u003c/p>\n\u003cul>\n\u003cli>Pies: pecan pie, pumpkin pie, berry pie, Dutch apple pie with dulce de leche - some pies can be made dairy-free as well\u003c/li>\n\u003cli>Cheesecake: pumpkin pie cheesecake, vanilla bean cheesecake, cranberry congnac cheesecake, eggnog cheesecake, mini firehouse smores cheesecake\u003c/li>\n\u003cli>Breads: white dinner rolls, multigrain rolls, cornbread rolls\u003c/li>\n\u003cli>Gingerbread men\u003c/li>\n\u003cli>A gluten-free holiday survival kit\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Zest Bakery\u003c/strong>\u003cbr>\n1224 Arroyo\u003cbr>\nSan Carlos, CA 94070\u003cbr>\n(650) 241-ZEST (9378)\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://www.twitter.com/zestbakery\">@zestbakery\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>Another gluten-free bakery to recently appear in the Bay Area is Oakland's \u003ca href=\"http://www.goodchemistrybaking.com/\" title=\"Oakland gluten-free Bakery\">Good Chemistry Baking\u003c/a>. Started by Jane and Rick O'Hara and serving up espresso, baked goods, and a wide selection of deli offerings, Good Chemistry has become an everyday stop for the locals of the Grand Lake area. This holiday season Jane and Rick have packed their pastry cases with a great selection of holiday favorites:\u003c/p>\n\u003cul>\n\u003cli>Gingerbread loaves and cookies\u003c/li>\n\u003cli>Tea loaves: cranberry nut and lemon poppyseed\u003c/li>\n\u003cli>Linzer torte cookies\u003c/li>\n\u003cli>Dinner rolls and stuffing cubes\u003c/li>\n\u003cli>\u003ca href=\"http://iamglutenfree.blogspot.com/2006/10/gluten-free-challah-to-write-home.html\" title=\"Gluten-Free Challah Recipe\">Challah\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Good Chemistry Baking\u003c/strong>\u003cbr>\n3249 Grand Avenue\u003cbr>\nOakland, CA 94610\u003cbr>\n(510) 350-7190\u003c/p>\n\u003chr>\n\u003cp>It wouldn't be the holiday season without a stop at \u003ca href=\"http://www.mariposabaking.com/\" title=\"East Bay Gluten-Free Bakery\">Mariposa Baking Company\u003c/a>, located in Oakland on Telegraph Avenue. Now an East Bay mainstay, Mariposa Baking has been baking up some of the best gluten-free brownies, muffins, and pizza crusts since 2004. Owner Patti Furey Crane is known for her creative goodies, so you're sure to find a range of delicious offerings in her display case. If you're in the northern Peninsula, you can also get Mariposa Baking baked goods at San Bruno's \u003ca href=\"http://carrotscoffeeandtea.com/\" title=\"San Bruno Gluten Free Coffee Shop\">Carrot's Coffee & Tea\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Worth mentioning: once you're done shopping at Mariposa, head next door to \u003ca href=\"http://www.winemineco.com/\" title=\"Oakland Wine Shop\">The Wine Mine\u003c/a>, where owner David Sharp stocks a great selection of gluten-free beers to take the edge off after a day of holiday shopping.\u003c/p>\n\u003cp>\u003cstrong>Mariposa Baking Company\u003c/strong>\u003cbr>\n\u003cstrong>The Wine Mine\u003c/strong>\u003cbr>\n5427 Telegraph Ave\u003cbr>\nOakland, CA 94609\u003cbr>\n(510) 595-0955\u003c/p>\n\u003chr>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding21.png\" alt=\"Cranberry-Cognac Bread Pudding \" title=\"Cranberry-Cognac Bread Pudding \" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19376\">\u003c/p>\n\u003cp>Zest bakery has generous shared one of their most popular recipes: cranberry-cognac bread pudding. This dessert is so simple, you won't even need a \u003ca href=\"http://www.wasabimon.com/archive/basic-gluten-free-flour-mix-recipe/\" title=\"gluten-free Flour Recipe\">special gluten-free flour mix\u003c/a> to make it. You can just use the loaf of gluten-free bread that's been sitting in your freezer for the past month, waiting to be eaten, or \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-brioche-recipe/\" title=\"Great gluten-free Bread Recipe\">make some homemade bread just for this dish\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Holiday Cranberry-Cognac Bread Pudding (Gluten-Free)\u003c/strong>\u003cbr>\n\u003cem>Compliments of Zest Bakery in San Carlos\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 12 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/2 cups fresh cranberries\u003cbr>\n1/4 cup cognac\u003cbr>\n3/4 cup water\u003cbr>\n2 tablespoons orange zest\u003cbr>\n3 cups granulated sugar, divided\u003cbr>\n3 cups cubed, stale \u003ca href=\"http://udisglutenfree.com/\" title=\"Great gluten-free Bread\">gluten-free bread\u003c/a>\u003cbr>\n6 large eggs, beaten\u003cbr>\n2 1/2 cups milk\u003cbr>\n2 teaspoons vanilla extract\u003cbr>\n2 teaspoons cinnamon\u003cbr>\n1 vanilla bean pod\u003cbr>\n4 tablespoons butter\u003cbr>\nCourse sugar or \u003ca href=\"http://bakingbites.com/2008/01/what-are-demerara-turbinado-and-muscovado-sugars/\" title=\"What is turbinado\">turbinado sugar\u003c/a> for sprinkling\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Pour cranberries, cognac, water, orange zest and 1 cup of the granulated sugar into a small pot and simmer on low for 20 minutes. Stir occasionally to keep from burning. Turn off the heat and set aside.\u003cbr>\n2. Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.\u003cbr>\n3. Arrange cubed bread in a single layer in the pan and spoon dollops of the cranberries over the bread. Add the remaining cubes of bread and spread with a few more spoonfuls of cranberries.\u003cbr>\n4. Mix together eggs, milk, vanilla extract, cinnamon, and the remaining 2 cups of granulated sugar in a bowl. Split the vanilla bean pod lengthwise and use the tip of the spoon to scrape out the vanilla caviar. Add the vanilla caviar to the egg and milk mixture and whisk until combined. Pour mixture over cubed bread and let sit for 10 minutes.\u003cbr>\n5. Dot with butter and sprinkle with turbinado sugar. Bake for 35 to 45 minutes, or until set. Remove from oven and allow to cool.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/cranberry-bread-pudding1.png\" alt=\"Cranberry-Cognac Bread Pudding\" title=\"cranberry-bread-pudding1\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-19256\">\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/gluten-free-gingerbread-men.jpg\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19245/gluten-free-bakeries-bring-holiday-cheer","authors":["5120"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_752","bayareabites_1245","bayareabites_1763","bayareabites_1875","bayareabites_12"],"tags":["bayareabites_8551","bayareabites_253","bayareabites_3140","bayareabites_558","bayareabites_138","bayareabites_1671","bayareabites_69","bayareabites_1645"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us","airtime":"SUN 2pm-3pm, MON 12am-1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png","officialWebsiteLink":"https://www.wnycstudios.org/shows/otm","meta":{"site":"news","source":"wnyc"},"link":"/radio/program/on-the-media","subscribe":{"apple":"https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2","tuneIn":"https://tunein.com/radio/On-the-Media-p69/","rss":"http://feeds.wnyc.org/onthemedia"}},"our-body-politic":{"id":"our-body-politic","title":"Our Body Politic","info":"Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.","airtime":"SAT 6pm-7pm, SUN 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://our-body-politic.simplecast.com/","meta":{"site":"news","source":"kcrw"},"link":"/radio/program/our-body-politic","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw","spotify":"https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc","rss":"https://feeds.simplecast.com/_xaPhs1s","tuneIn":"https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/"}},"pbs-newshour":{"id":"pbs-newshour","title":"PBS NewsHour","info":"Analysis, background reports and updates from the PBS NewsHour putting today's news in context.","airtime":"MON-FRI 3pm-4pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.pbs.org/newshour/","meta":{"site":"news","source":"pbs"},"link":"/radio/program/pbs-newshour","subscribe":{"apple":"https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2","tuneIn":"https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/","rss":"https://www.pbs.org/newshour/feeds/rss/podcasts/show"}},"perspectives":{"id":"perspectives","title":"Perspectives","tagline":"KQED's series of of daily listener commentaries since 1991","info":"KQED's series of of daily listener commentaries since 1991.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/perspectives/","meta":{"site":"radio","source":"kqed","order":"15"},"link":"/perspectives","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/id73801135","npr":"https://www.npr.org/podcasts/432309616/perspectives","rss":"https://ww2.kqed.org/perspectives/category/perspectives/feed/","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"}},"planet-money":{"id":"planet-money","title":"Planet Money","info":"The economy explained. 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