The Bread Workshop

These past five days have been a whirlwind of work. We looked at all the recipe’s of our wholesale and sandwich bread in minute details. Carefully playing with better fermentation times we have made the bread more flavorful with much better textures and crusts. Though we changed little of the recipe’s themselves, the techniques are going to be subtly changed over the next few weeks. Our sourdough breads are the best examples of our improved fermentation times.

Our Cafe is going to be closed from July 3rd to July 7 for cleaning, maintenance and improvements.

The Baylist readers voted us the second best sandwich shop in the Bay area for the second year running!

Thank you for your support and congratulations to Ike’s who got number one!

Last year we were voted 2nd bast sandwich shop in Baylist. The voting has just begun for this year! If you like us please, here is the link:

An essential part of sustainability is to be true to seasonal foods. If a food is in season then you can be pretty sure that it has its best nutritional value, its best price points and most important of all its best flavor. Organic production is much easier to do when a product is in season, so the price difference between organic and non organic diminishes. This means it is financially more sustainable as well.
It is now Citrus season! Blood oranges, grapefruits and tangerines are flavorful and cheap. Asparagus is also coming on strong, though it came in a bit later than last year. To find our seasonal weekly and daily specials, check out our Facebook Page.

Happy Hour has started up! Every day from 4:30pm-6:00pm draft beers are $3.50 a pint, and our house wine is $3.00/glass, $6.25/half carafe.

The following appetizers are available:

Tostadas – Two corn tostadas topped with tomatillo sauce, vegetarian or buffalo chili, monterey jack cheese, salsa fresca, julienned lettuce and crème fraîche. [Can be served vegan.] $4.25

Grilled Rosemary Polenta – Organic polenta made with fresh rosemary and asiago cheese, served with roasted bell and poblano peppers. $4.25

Bruschetta – Three grilled slices of our organic Zapaton bread brushed with extra virgin olive oil, topped with organic tomatoes, garlic, basil and provolone cheese. [Can be served vegan.] $4.75

Roasted Aleppo Potatoes – Organic potatoes coated with Syrian aleppo pepper, garlic and olive oil, roasted and then served with crème fraîche. [Can be served vegan.] $4.25

Baguette with Green Onion Cream Cheese Spread – Sliced baguette with green onion cream cheese spread made with Sierra Nevada cream cheese. $3.00

Buffalo Burger Sliders – Three mini burgers made from Big Sky Ranch Buffalo, served with house organic pickles and our organic ketchup. $6.50

Jicama Sticks – Sticks of fresh jicama (a South American Tuber) tossed in a light dressing of lime and salt. $2.95

The newest versions of our Lunch and Dinner menus are now available online, as well as our current menu for Weekend Brunch.

The Bread Workshop is proud to have hosted three sessions with the Sprouts Cooking Club, a Bay Area program designed to get kids cooking.

Using our facilities under the tutelage of our Owner and Chef du Cuisine, William Briscoe, the Sprouts kids made individual-sized organic apple pies, cheesecakes, and pumpkin pies.

The enthusiasm of the kids was infectious and they produced some top quality pies here at our bakery. One of the participants, Sam, was present for each session, and after expressing interest in Vegan Cupcakes I was making kindly shared his own recipe with me. I’ll be testing it out at home in here, in the Workshop’s kitchen.

Sam also won a kid’s cooking competition sponsored by Sprouts (see his win on YouTube) and has been invited on a cooking tour of France over his Spring Break. He’s currently raising money for his trip by selling holiday cookies which can be ordered (a $10 minimum) until 12/22.

Order an organic holiday pie from us for the dinner table, and a few bags of cookies from Sam for under the tree!