Starbread: Queen of “Señorita Bread”

A friend of mine introduced me to a Filipino bun called “señorita bread.” She gave me a sampling of the rolls and my first reaction was “it’s alright.” It wasn’t very memorable. I didn’t understand her excitement about them.
A couple of weeks ago, my friend and I were at a strip mall in Newark where Starbread Bakery is located. Starbread Bakery specializes in “señorita bread.” My friend wanted to stop in to pick up some. I followed her into the bakery where the aroma of baking aroused me. I could smell the melting of butter and sugar. 

I decided to buy a box to share with my family. For $10, I could get 25 pieces of “señorita bread.” I waited as the Filipino woman went to the back to box them up. She handed me a box filled with piping hot “señorita bread.”
The drive back to Oakland would take a good thirty minutes, so I pulled one roll out of the box to try. I bit into it and happiness quickly entered my body. The pillowy, sweet and buttery rolls are heavenly. Luckily for me, I just ate lunch or I would have easily devoured half a dozen. The rolls will obviously cool down, but the trick is to reheat them in the microwave a few at a time when you are ready to eat them. It is the warmth of the buns that is essential. Ten seconds in the microwave worked for me. The butter and sugar gets infused into the rolls all over again.  
There are several Starbread Bakeries in the Bay Area. Locations include San Pablo, Pleasant Hill, South San Francisco, Newark, Pittsburg, and Vallejo. I’m not sure if Starbread Bakery invented the “señorita bread,” but they are definitely the queen of them.

Celebrating a Year in Oakland: La Parisienne

La Parisienne is a cute, bright French bakery located on Grand Avenue in Oakland. It celebrated a one-year anniversary this weekend. 

When you walk into La Parisienne, you are confronted with a display of artful desserts. When you follow the window display down the side, you will find many other French baked goods. Part patisserie and part boulangerie, the founders and chef comes directly from Paris, France.
The first visit I made to La Parisienne was shortly after they opened. I had coffee and was introduced to chouquettes. Chouquettes are made from light pastry dough and topped with pearl sugar. The sugar doesn’t melt and stays in form. When you bite into a chouquette, you start out with a little crunch and then the texture becomes slightly soft, airy, and eggy where it is hollow inside. These are bite sized deliciousness.

I have tried three types of croissants at La Parisienne – regular, chocolate, and almond. I found the almond croissant to be quite special. I usually get them warm because they make small batches and sell out fairly quickly.  
Today I picked up one of the beautiful individual desserts to bring to visit my sister. She enjoys fruit, so I selected the berry tart. I had a bite and thought the custard filling was deliciously creamy and light.  
I am happy that La Parisienne is celebrating a successful year. With prices a bit higher, I wasn’t sure it could stay afloat. It’s not a place I would frequent all the time, but I like to support the small businesses in Oakland. There are plenty more variety of desserts to try.

Exploring Fournée Bakery in Berkeley

Located on Domingo Avenue in Berkeley across from the historical Claremont Hotel, is a small business community of food and shops. Tucked in this neighborhood is a French bakery serving some of the best croissants. It was about a year ago when my friend introduced me to Fournée Bakery when she brought me two croissants – the ham and egg croissant and a traditional croissant.

A true test of a good French bakery is to examine the traditional croissant. The croissant at Fournée was perfect – light, flakey, and buttery. It transported me back to Paris. The ham and egg croissant is a best seller that I enjoyed. The ham is cut thick and cooked to a crisp giving you the impression that you’re eating bacon. With the egg in the center, you have a full breakfast in your hand. A medium cooked egg would be my preference.  


Since the introduction, I have been back to Fournée a few times. I normally enjoy savory items, but I have a weakness for chocolate croissants. The pain au chocolat at Fournée are to die for. It has the right amount of chocolate in the center of the flakey, buttery exterior.  


Fournée also serves two kinds of pizza – one vegetarian option and a Pepperoni. I had a slice of the pepperoni pizza. Although I had to pat down the pizza with a napkin to remove some of the excess oil, I still enjoyed it. A good bakery can definitely make a good crust.


Aside from traditional items, I appreciate the fact that Fournée also makes seasonal items. Recently, I had a delicious pastry filled with asparagus and scallions. I did not leave a crumb as I took delight in cleaning up the bottom of my bag which was filled with sunflower seeds and crispy pastry flakes.


There is so much more to explore at Fournée that I feel like I have just begun. My tip is to go early because they do run out of items. At the same time, don’t fret as whatever you are left with is another chance to explore something you may not have tried.  

Touring Oakland’s Rockridge Neighborhood

Last Thursday I attended the Rockridge Food Tour. It was a tour for “media only.” There were a couple of us that have non-media related jobs and do this on the side for fun. I was in awe that most of these people get paid to eat, but I was happy to be able to participate and eat for free.

The Rockridge Food Tour is run by a woman named Lauren who has a very bubbly personality and is passionate about this Oakland neighborhood. Our first stop on the tour was A16 which I dined at last year on my birthday. A16 is best known for their Neopolitan style pizza from their wood fired oven. The Executive Chef Rocky was there to tell us about the restaurant. The wood fired oven was imported from Naples, Italy and burns almond wood. The pizza crust is simply made with 00 flour, water, salt, and yeast.
IMG_1528-1
Isaiah made us a potato and onion pizza with smoked mozzarella. To me it doesn’t matter what toppings are on the pizza, it’s the crust that matters most. Taking ninety seconds to make, this one was perfectly crisp and chewy. A16 is beginning a brunch menu that includes a potato leek frittata we also tasted.
IMG_1527
Our next stop was Market Hall. I learned that this market was built in 1986 by the Wilson Family from New Zealand. Juliana gave us a little history including her personal story. She was one of the first employees and started working there after graduating high school.
IMG_1529
Now she is a cheese monger and gets to travel the world to find the best foods. We tried two things. I most enjoyed a burrata with Seka Hills olive oil.
IMG_1530
We continued our tour to Ver Brugge Foods which is a meat market. I actually never have stepped foot in there, but I have seen lines out the door on big holidays. They recently began to sell prepared foods and we tried a sample of a salmon with fennel dish. It was very moist and tasty. If you brought this sous-vide dish home, it can be prepared in 6 – 10 minutes.
IMG_1531
Right next door, we walked into La Farine where we enjoyed a mini morning bun. I’m not sure if the quality failed for me because it was the afternoon and had been sitting around or whether it was the size of the bun. Either way, I recommend the regular sized morning bun because they are always consistently delicious.
IMG_1532
Our fifth stop was Zachary’s Chicago Pizza. In 1983, a Wisconsin couple opened up this original pizzeria. After twenty years in business, they sold the pizzeria to their employees to best preserve their vision. We tried the spinach and mushroom stuffed pizza, the customer favorite and the pizza blanca, a thin style pizza with a garlic, fresh herb and olive oil base topped with mozzarella and ricotta de latte cheeses, garnished with fresh lemon. For us Bay Area natives, we all know Zachary’s is authentic Chicago style pizza and not surprised when it wins numerous awards year after year.
IMG_1536
We ended the tour on a sweet note, at Dreyer’s Ice Cream. I was not disappointed that we didn’t go to a gourmet or artisan ice cream shop. I learned a lot. I didn’t know this was the only retail shop. I didn’t know Dreyer’s invented Rocky Road ice cream. We were fortunate to be one of the first people to try their new line of frozen custards. My favorite was the salted caramel pretzel flavor.
IMG_1535
Although I knew Rockridge pretty well, I never really considered going on this tour. I was pleasantly surprised with the history, the personal stories, and the linkages with the community. I highly recommend the Rockridge Food Tour for visitors or locals.

Stateside Bakery: For Nostalgia Sake

Stateside Bakery recently opened in Berkeley reinventing old school cookies and snack cakes using quality ingredients and cutting out anything artificial. The innovator behind this bakery is Kate of CupKates, the first mobile truck serving up delicious cupcakes in the East Bay.
/home/wpcom/public_html/wp-content/blogs.dir/f62/15922455/files/2014/12/img_1456.jpg
I decided to get a variety of goodies to serve at Christmas dinner. When I arrived to Stateside Bakery on Christmas Eve morning, I was lucky enough to get some “Twinkies,” “Nutter Butters,” “Oreo’s,” and “MoonPies.” I wasn’t familiar with Little Debbie “Oatmeal Cream Pies” so I skipped them and didn’t think “Pop Tarts” served as a dessert.
/home/wpcom/public_html/wp-content/blogs.dir/f62/15922455/files/2014/12/img_1450.jpg
I first noticed that these treats were pricey, but figured Christmas was a reason to splurge on calories and the pocketbook.

The gourmet “Twinkies” known at Stateside as “Twinkles” is a soft vanilla bean cake filled with whipped cream. The cake and cream were delicious and lighter than the original. They do come in pairs just like the famous Hostess snack.
/home/wpcom/public_html/wp-content/blogs.dir/f62/15922455/files/2014/12/img_1453.jpg
I got miniature “Peanut Butter Nutter Cookies” to try and they were tasty. These crispy peanut butter cookies sandwiched with a peanut butter filling, didn’t give me the nostalgia of the original. I was also missing the peanut shape famous in the Nabisco cookie.
/home/wpcom/public_html/wp-content/blogs.dir/f62/15922455/files/2014/12/img_1452.jpg
The “Valrhona Oreoh!” were hands down my favorite. Stateside does a great job of reinventing the cookie but making it much more upscale by using fine chocolate. The giant cookie and filling brought me back to a good place. However, I didn’t eat them like I remember eating them as a kid, twisting the cookies open and eating the cream filling first.
/home/wpcom/public_html/wp-content/blogs.dir/f62/15922455/files/2014/12/img_1451.jpg
The “Original Marshmallow Sandwich MoonPie” is made up of two graham cracker cookies filled with marshmallow cream and coated with chocolate. Stateside’s “Moon Pies” are dipped in dark chocolate. These were probably my least favorite because I’m not a fan of the texture of marshmallow.
/home/wpcom/public_html/wp-content/blogs.dir/f62/15922455/files/2014/12/img_1454.jpg
I had a lot of fun sampling all the different treats. The bakery is continuing to reinvent new treats as well. I’m waiting for their version of the “Ding Dong.” If you are looking for some nostalgia and a delicious treat, Stateside Bakery is calling.
/home/wpcom/public_html/wp-content/blogs.dir/f62/15922455/files/2014/12/img_1455.jpg

Arizmendi: Great No Matter Which Way You Slice It

20140302-215522.jpg
Arizmendi Bakery on Lakeshore Avenue in Oakland is one of six worker owned co-operatives of bakeries that are part of the Arizmendi Association. The other bakeries are located in Berkeley, Emeryville, (two in) San Francisco, and San Rafael. I have been frequenting Arizmendi since I returned to Oakland in 2001. Arizmendi is a place where I can grab quality baked goods such as scones, breads, and cookies.
20140302-215604.jpg
Most people including myself go to Arizmendi for their pizza. Their gourmet pizzas are thin, have a sourdough crust, and made with fresh seasonal vegetables. Their pizzas change daily, but one thing that doesn’t change is that they are always meatless.
20140302-215658.jpg
Today’s pizza was a combination of spinach, roasted yellow onions, mozarella, green onion, goat cheese, and olive tapenade. I ordered a slice of pizza and a small soup. The benefit of getting a slice of pizza is that it always comes with an extra sliver. The pizza was crisp and delicious. I especially liked the tartness of the tapenade on the pizza. The soup of the day was a Mediterranean lentil rice stew. This was a rich hearty soup. I enjoyed the flavors of the cumin and the coriander.
20140302-215743.jpg
I found out that the bakery in Emeryville will be selling King’s Cake this Tuesday for Mardi Gras. They are $20 and if you want one, you should place your order.
20140302-215943.jpg

Merritt Restaurant & Bakery: Another Oakland Tradition

Merritt Restaurant & Bakery has been around for about sixty years. Most people that know it just call it “Merritt Bakery,” even though it is more than a bakery. They offer lottery ticket sales, all sorts of bakery items, homemade ice cream, a “to go” counter offering up their famous fried chicken, and finally old school style diner options in their restaurant.

I haven’t eaten at the restaurant since my college days when groups of us would go for late night chow after “clubbing” in the City. At the time, it was open 24 hours a day, 7 days a week. Today it is open until 10pm on weekdays and midnight on weekends.

These days when I have an urge, I normally pick up items from the bakery and the “to go” counter.

They call it world famous fried chicken. I do think they fry up some great tasting fried chicken. If you are willing to wait 15 or 20 minutes you can ask for your chicken to be made to order. Fresh from the hot oil, you won’t be disappointed. The crust is crispy and the meat is tender and juicy. The chicken doesn’t have any spice to it, so I just add some of their packaged hot sauce and it is all good.

Merritt Bakery has had some troubles staying afloat in recent years. It did obtain a loan from the City of Oakland and there was controversy whether they really applied for the loan or went straight to former Mayor Dellums. Also, how could they obtain a $150k loan when the restaurant already owed $800k. Regardless of the controversy, I think Oaklanders are happy to have Merritt Bakery around, I know I am.

20110508-205553.jpg

20110508-205616.jpg

20110508-205639.jpg

20110508-205706.jpg