artisan and the novelty.
Arizmendi, the network of worker-owned cooperative bakeries that share the same brand and recipes, can't seem to land a bad location. The brand new Mission Arizmendi's doing well. The Inner Sunset is going swimmingly. We love our worker-owned cooperatives! We love our chocolate things!
I can't actually say that I'm a fan of the dense chocolate things ― I tend to stick to the scones, pecan rolls, and occasional pizza slice. But on Tuesdays, Thursdays, and Saturdays, the bakery's daily specials include provolone-olive rolls that make great sandwiches. (The same dough is also used to bake a full-sized braided loaf.)
Provolone oozes out of the dough as it heats, baking into a crackling, salty fringe around the bottom: a pre-bread snack. Bite in, and you encounter flecks of green olive ― enough to lend an earthy tinge to the flavor but not enough to contribute an off-putting bitterness ― and the occasional caramelized onion, so soft it almost gushes. The cheese-olive bread tastes like a lunch in itself, and can certainly double as a snack, but stands down when layered with mayonnaise and mustard, ham or chopped-egg salad. A frame just as striking as the picture it contains.