Thank you for your support and congratulations to Ike’s who got number one!
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 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!
I am the Weekend Supervisor and general administrator of this site, and I’ve been working at the Bread Workshop since June 2008. I have a strong background in the arts and design, with a particular fondness towards illustration. Coffee and bread being two of my favourite things, I applied on a whim, and quickly grew to love being a barista, in no small part to all of my customers. I spend less and less time at the counter these days, but it’s allowing me to focus on projects like this website, which I hope will be more than the usual fare.
Working in the Bread Workshop Cafe was my first foray into food service, and I am grateful for having such a fantastic introduction. Besides gaining a huge amount of respect for what it takes to run a restaurant from the front of the house to the back of the house, a big part of what makes working at the Bread Workshop fulfilling for me are the ethics.
That our owner and purchaser work hard to make the right choices towards sustainability in the long-term has really helped open my eyes towards big-picture choices when it comes to compostable, renewable, and reusable products. I have a much stronger knowledge of what sustainability really means and how much of an impact making good food choices can make for both the physical and economic health of a community.
In an intense culinary competition in Delores Park, Raynn captured a Sammy for the second best grilled cheese sandwich, missionary style, using a Bread Workshop French Batard. Though Raynn has been involved with the grilled cheese competition for years, this the first year she’s won a Sammy. The semifinals are to take place on April 25th in Los Angeles, but because of concerns over sacrificing quality due to transportation issues, Raynn will only attend, not compete.