Get SF Weekly Newsletters


Wednesday, December 23, 2015

Embarcadero Report: The New Marla Bakery and Philz Coffee

Posted By on Wed, Dec 23, 2015 at 5:30 PM

A bagel with cheese and pickles at Marla Bakery. - PETER LAWRENCE KANE
  • Peter Lawrence Kane
  • A bagel with cheese and pickles at Marla Bakery.

The new Ferry Building outpost of Marla Bakery opened yesterday, and since the weather was considerably better today, I stopped by to check it out. It's outside, on the northern end of the building, near the interminable line for Gott's Roadside, and although the service area is tiny, the four tables available for patrons to eat at are very capacious.

Continue reading »

  • Pin It

Tags: , , ,

Friday, October 2, 2015

Mr. Holmes Has a Ton of New Stuff

Posted By on Fri, Oct 2, 2015 at 4:26 PM


Who doesn't love a pastry shop that makes its own sauerkraut in-house?

Mr. Holmes Bakehouse, the Tenderloin bakery that has seize Instagram by the throat, becoming the punching bag for people who mock their fellow San Franciscans' willingness to wait 45 minutes for commonly available foodstuffs, has had a hell of a year. A bizarre burglary and sudden staff departures marred their ascent into the pastry pantheon. Nothing can stop Aaron Caddel, though, and there's a new menu for fall, that includes cookies, doughnuts, cruffins, and danishes. It isn't readily available as a list, however, because not every item can be had all the time. So if you go, you're playing Cruffin Roulette. (Warning: There's a delicious bullet in every chamber.)

Continue reading »

  • Pin It

Tags: , ,

Friday, April 17, 2015

Long Live Yeasty Dough at Los Gatos' Manresa Bread

Posted By on Fri, Apr 17, 2015 at 8:00 AM

Manresa Bread in Los Gatos - TREVOR FELCH
  • Trevor Felch
  • Manresa Bread in Los Gatos

Thomas Keller branched out from The French Laundry with American comfort food at Ad Hoc and a Parisian bistro via Bouchon. Keller’s former French Laundry chef de cuisine followed the Francophile theme by opening Monsieur Benjamin four years after Benu. Coi’s Daniel Patterson and his DPG group seem to open a new venue or change an existing one every few months (Aster, Plum Bar + Restaurant, Alta CA, etc.). La Folie’s Roland Passot has Left Bank Brasseries around the Bay Area. Joshua Skenes of Saison soon will open Fat Noodle. Quince’s Michael Tusk later opened Cotogna, Acquerello has 1760, Chez Panisse has Chez Panisse Cafe…you get the picture. Prominent Bay Area chefs love opening a casual sequel.

Continue reading »

  • Pin It

Friday, September 12, 2014

Watch the Trailer for The Grain Divide, a New Wheat Documentary Coming in October

Posted By on Fri, Sep 12, 2014 at 4:17 PM

There's a new documentary about the rebirth of the wheat economy coming in October. The Grain Divide features locals like Michael Pollan, Tartine's Chad Robertson, Community Grains' Bob Klein, Whole Grain Connection's Monica Spiller, Craig Ponsford of Ponsford's Place, and more food figures from around the country discussing whole grains, bread, and how we got so far from the basic farmer/miller/baker paradigm.

Continue reading »

  • Pin It

Tuesday, August 5, 2014

Boudin's Giving Out a Loaf of Bread a Day for a Year to Contest Winners

Posted By on Tue, Aug 5, 2014 at 4:04 PM

Are you bread-y for a free year's supply of Boudin's sourdough? You'll have to prove it on social media.

Boudin Bakery is opening another location in Huntington Beach on Aug. 28, and to celebrate they're rewarding 365 loaves of their famous sourdough bread to one lucky "bread winner."

While most can agree that sourdough is a superior bread, we can't help but echo Boudin's question: What would you do with a year's supply of free sourdough?

Continue reading »

  • Pin It

Wednesday, February 13, 2013

First Report From The Mill, Open Today on Divisadero

Posted By on Wed, Feb 13, 2013 at 12:20 PM

Josey Baker's whole wheat with butter and almond butter. - MOLLY GORE
  • Molly Gore
  • Josey Baker's whole wheat with butter and almond butter.

After seven months as a tent in front of its brick-and-mortar space on Divisadero, The Mill officially opened its doors this morning. By its second hour the line was stacked deep and looking antsy. The new spot from Josey Baker and Jeremy Tooker (Four Barrel) is a combination bakery/cafe, a welcome marriage of Four Barrel's reliably delicious coffee and Baker's well-loved repertoire of baked goods.

See also: Toast of the Town: Josey Baker's Bread Is Back

Josey Baker, Itinerant Baker, and His Community-Supported Bread

Four Barrel Nixes Soy. Forever.

Continue reading »

  • Pin It

Friday, October 19, 2012

Bake-Off: Obama and Romney Loaves Go Head-to-Head in Alameda

Posted By on Fri, Oct 19, 2012 at 12:10 PM

If you're the type who'd rather be caught dead than drinking 7-Eleven coffee, but still want to show your support for your favorite presidential candidate (the convenience store chain claims that their unofficial coffee cup poll has successfully predicted the presidency in the last three elections), you're in luck: The Laughing Squid discovered that Feel Good Bakery in Alameda is selling loaves of sourdough bread stenciled with the likenesses of Barack Obama and Mitt Romney.

See also:

- SF Homebrewers Guild Launches a Presidential Competition

Continue reading »

  • Pin It

Tags: , , , , , , , ,

Wednesday, July 18, 2012

Toast of the Town: Josey Baker's Bread Is Back

Posted By on Wed, Jul 18, 2012 at 2:05 PM

Josey Baker's sunflower-pumpkin-flax-sourdough toast. - ANNA ROTH
  • Anna Roth
  • Josey Baker's sunflower-pumpkin-flax-sourdough toast.

It may be hard to believe, but Josey Baker is an artisan of toast, that insert-bread-into-slot standby that even 5-year-olds can handle. Every detail is lovingly attended to, from heating up the toaster to carefully spreading almond butter on every corner of the bread, and by the time he finishes up with a theatrical flourish of salt it seems (almost) a shame to eat the masterpiece.

Baker debuted his signature toasts today at The Mill, his still-under-construction collaboration with Four Barrel on Divisadero. The bakery/coffee shop won't officially open until September, but the crew has set up a makeshift tent café in the active construction site. A saw whined in the background as Baker cut a healthy slice of this morning's sunflower-pumpkin-flax-sourdough bread and held his hand over the toaster to see if it had reached the optimal temperature.

Continue reading »

  • Pin It

Tags: , , , , , ,

Tuesday, July 10, 2012

Sprouted Rye at Bar Tartine

Posted By on Tue, Jul 10, 2012 at 11:00 AM

  • Camila McHugh

It was no surprise that Sunday brunch at Bar Tartine was delicious. The eggs on the Benedict perfectly poached, served under strips of crisp and smokey bacon, a dousing of caraway Hollandaise sauce and a handful of fresh greens. The undertones of fennel in the caraway had me convinced that this slightly sour, sort of Irish (soda bread) flavor should always be in a Benedict. The caraway also drew out the rye in the sprouted rye bread that lay underneath. 

Before I wax poetic about this bread (and spread the exciting news involving Tartine Bakery's bread that is accordingly of the utmost importance to any San Franciscan), I'm calling caraway as the newest craze, à la pork belly or salted caramel. So far it's just the caraway dinner rolls at Central Kitchen and caraway seeds sneaking into the bread that sandwiches all this pastrami we're eating, but just you wait! Get ready for caraway to carry you away (sorry, couldn't resist.)

This sprouted rye redefines moisture in a loaf. More than dough, cutting open this dense, golden loaf reveals an explosion of seeds - lots of sprouted rye, (maybe some caraway?) and something that looks like pumpkin seeds. These seeds are held together by a dough that is so moist that it almost seems like its been soaked in preparation for french toast. When we ask the hostess where we can buy the bread, she directs us to Tartine Bakery, but I've rushed to Tartine too many times to make it there by 5 PM for a loaf of country bread (after wondering I should branch out and get the sesame, walnut, or olive), to know that this sprouted rye is actually not available there.

Chef Nicolaus Balla came out from the kitchen when he hears someone wants to talk about the bread, which he offers to sell me (on the underground brunch black market) for $8. In a way that is at once serious, eager and refreshingly relaxed, Balla says he's glad I like the bread and tells me that it gets better with age: "It's best on its fourth day." I'll admit I was dubious until I cut myself a slice of the dwindling loaf four days later to find the same freshness and a more potent flavor in the sprouted seeds. 

Continue reading »

  • Pin It

Tags: , , , , , , ,

Thursday, March 15, 2012

Schmendricks Returns With Sunday Pop-Up

Posted By on Thu, Mar 15, 2012 at 10:00 AM

They don't "make no freakin' bluberry bagels" - SUSANNYC/FLICKR
  • SusanNYC/Flickr
  • They don't "make no freakin' bluberry bagels"

What: Schmendricks bagel pop-up

Where: 780 Café, 780 Valencia St.

When: Sun., March 18, 10:30 a.m.

Cost: 50 cents off with a cafe beverage

The rundown: Schmendrick may be Yiddish for a stupid person, but the bagel masters at Schmendricks are anything but. They're hosting a sold out New York bagel education event at 18 Reasons this week and sold out of their signature hand-rolled Brooklyn bagels within an hour at their first pop-up last month.

Plain, onion, sesame, poppy and garlic bagels so good they don't need to be toasted are on the menu just in time to heal your St. Paddy's day hangover. Schmendricks has assured SFoodie that they'll have more bagels ready at this, their second pop-up at 780 Café's new location, but early arrival is suggested. Follow them on Twitter and Facebook for more scheduled pop-ups.

Follow us on Twitter: @sfoodie, and like us on Facebook.

  • Pin It

Tags: , , ,

Popular Stories

  1. Most Popular Stories
  2. Stories You Missed

Like us on Facebook


  • clipping at Brava Theater Sept. 11
    Sub Pop recording artists 'clipping.' brought their brand of noise-driven experimental hip hop to the closing night of 2016's San Francisco Electronic Music Fest this past Sunday. The packed Brava Theater hosted an initially seated crowd that ended the night jumping and dancing against the front of the stage. The trio performed a set focused on their recently released Sci-Fi Horror concept album, 'Splendor & Misery', then delved into their dancier and more aggressive back catalogue, and recent single 'Wriggle'. Opening performances included local experimental electronic duo 'Tujurikkuja' and computer music artist 'Madalyn Merkey.'"