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Tuesday, January 8, 2013

Schulzies Bread Pudding Readies for Opening, Seeks More Funding on Kickstarter

Posted By on Tue, Jan 8, 2013 at 8:55 AM

SCHULZIES BREAD PUDDING
  • Schulzies Bread Pudding

After long last (like, nearly a year), it's looking like Schulzies Bread Pudding is finally about to open in Hayes Valley. The bread pudding has gotten rave reviews down in L.A. where Sarah Schulz operates a bread pudding stand in Venice, but this is the first Bay Area location and the strongest iteration of Schulz's vision: to open a "pudding parlor" based on the same model as an ice cream parlor. Meaning that most of her rotating 108+ bread pudding flavors are served chilled in a gelato-like case, scooped out with an ice cream scoop, and topped with delicious things like chocolate and caramel sauce, fresh berries, crumbled cookies, and more.

See also:

- Apple Fritters at Uncle Benny's Are Crazy Addictive

- Almanac Pairs with Dandelion Chocolate For New Biere de Chocolat

- Hooker's Sweet Treats Seduces With Caramel Ménage À Trois

Schulz, a fourth-generation San Franciscan whose family operated a string of grocery stores in the early twentieth century, has been building out the location on Hayes between Gough and Franklin for the past year, but has faced one setback after another in terms of permitting, construction, and the like. Now she's almost ready to open, and has launched a new Kickstarter campaign seeking $10k to purchase equipment, get the building up to code, pay opening expenses, and more.

The campaign has a little more than three weeks to raise about $8k. A basic $10 donation gets you a free scoop of bread pudding and the satisfaction of helping out a local business. A donation of $500 or more will get you a "private pudding party" complete with wine pairings for you and six of your friends, you high roller, you.

What's the deal with the chilled pudding, you may be asking? "I always liked bread pudding, and I could never find a texture that I loved," explains Schulz. "Once I found that perfect texture, I kind of went crazy with it ... When it's chilled the flavors come out so much stronger on the palate." Though in a nod to most people's expectations when it comes to the classic dessert, there will be versions served warm too -- all of it made around the corner in the kitchen at Hayes Valley Bakeworks.

At opening, the 108 flavors all skew sweeter, though Schulz is looking forward to exploring savory flavors down the line. Bacon bread pudding: the it hangover cure of 2014?

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About The Author

Anna Roth

Anna Roth

Bio:
Anna Roth is SF Weekly's former Food & Drink Editor and author of West Coast Road Eats: The Best Road Food From San Diego to the Canadian Border.

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