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"disqusTitle": "Holiday Taste Test: 6 California Eggnogs",
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"content": "\u003cp>Let’s face it: eggnog you buy at a store will never be as good as homemade, whether it’s \u003ca href=\"http://www.jamieoliver.com/news-and-features/features/best-eggnog-recipe/\" target=\"_blank\">ladled from a punch bowl \u003c/a>at your Aunt Mildred’s annual Ugly Sweater party, or \u003ca href=\"http://altonbrown.com/eggnog-recipe/\" target=\"_blank\">bottled for months\u003c/a> only to emerge, butterfly like, with a stronger, better flavor.\u003c/p>\n\u003cp>With that acknowledged, there are plenty of reasons to not make your own. Time, or lack thereof. No \u003ca href=\"https://www.etsy.com/market/egg_nog_bowl\" target=\"_blank\">suitably festive\u003c/a> punch bowl. Not wanting to buy and carefully separate a dozen eggs only to face a house of people with concerns about drinking raw egg. Luckily, grocery stores in the Bay Area are filled with premade nogs for your seasonal pleasure, with options traditional, as close to boozy as possible without actually containing any alcohol, and dairy free.\u003c/p>\n\u003cp>Here’s a roundup of six of the best looking eggnogs at Berkeley Bowl. Four are local to the Bay Area, one’s from Humboldt, and one is from Bakersfield. Let us know if we missed your favorite in the comments!\u003c/p>\n\u003ch2>Humboldt Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104627\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1073.jpg\" alt=\"Humboldt Creamery's eggnog\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humboldt Creamery advertises their eggnog as a more natural option than their competitors: it’s organic, antibiotic free and doesn’t contain carrageenan, a \u003ca href=\"https://en.wikipedia.org/wiki/Carrageenan#Controversy\" target=\"_blank\">semi-controversial\u003c/a> stabilizer and thickener made from seaweed. It’s definitely better than many of the alternatives, with a thinner texture, clean, mildly sweet flavor and with a balanced spice profile. The short ingredient list, free from many of the stabilizers and colorants of other options, helps it taste more--for back of a better word--“real” than several alternatives on the shelf. There’s also less of the sharpness and overwhelming sweetness of other options.\u003c/p>\n\u003ch2>Berkeley Farms\u003c/h2>\n\u003cfigure id=\"attachment_104623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104623\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1066.jpg\" alt=\"Eggnog from Berkeley Farms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Berkeley Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.berkeleyfarms.com/about/100Year\" target=\"_blank\">Farms in Berkeley\u003c/a>...producing eggnog? It’s true. Berkeley Farms offers a middle of the road eggnog, with a sharp aftertaste (perhaps trying to approximate a boozy kick?) and a few muted brown flecks included seemingly as an afterthought. It’s creamy, very sweet, and altogether mediocre with one notable thing about it: its addition of turmeric will temporarily stain your sink yellow.\u003c/p>\n\u003ch2>Bud's Eggnog\u003c/h2>\n\u003cfigure id=\"attachment_104625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1086.jpg\" alt=\"Bud's Famous Eggnog\" width=\"1920\" height=\"1498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-400x312.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-800x624.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1440x1124.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1180x921.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-960x749.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bud's Famous Eggnog \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bud’s Eggnog is a Bay Area staple that promotes its civic pride well, from the illustration of a cable car on the front to its ode to of San Francisco’s food culture on the back. This ultra-pasteurized nog is fairly mellow, with less sharpness than Berkeley Farms. It has a strong vanilla flavor and thick texture. If you prefer your nog to taste like melted vanilla ice cream, this one’s for you.\u003c/p>\n\u003ch2>Califia Farms\u003c/h2>\n\u003cfigure id=\"attachment_104624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1081.jpg\" alt=\"Almond milk eggnog from Califia Farms\" width=\"1920\" height=\"1451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-800x605.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1440x1088.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1180x892.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-960x726.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond milk eggnog from Califia Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their almond milk-based nog, Bakersfield’s Califia Farms (no relation to \u003ca href=\"https://www.youtube.com/watch?v=RgKAFK5djSk\" target=\"_blank\">Wiz\u003c/a>) tackles the difficult task of transforming quite possibly the most dairy-filled drink into a vegan beverage. Like Humboldt Creamery, Califia also promotes its lack of carrageenan, and goes a step farther: this is the only eggnog I’ve ever seen that makes health claims. “Less sugar, no saturated fat and only 50 calories!” the label proclaims.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At first glance, it seems like a good approximation of traditional nog. A hearty amount of nutmeg settles at the bottom, and when shaken up and poured into a glass, it smells like the rich, slightly spiced and decidedly dairy-filled drink you’re used to. The illusion shatters when tasted. It’s a bizarre combination of a creamy texture and a bitter, almost lemony flavor. Your impression of it will depend on your tolerance of fake tasting almond beverages and how strong your desire is for dairy-free, soy-free eggnog.\u003c/p>\n\u003ch2>Clover Stornetta\u003c/h2>\n\u003cfigure id=\"attachment_104628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104628\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1090.jpg\" alt=\"Another Petaluma nog: Clover's eggnog\" width=\"1920\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1440x1083.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1180x887.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-960x722.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another Petaluma nog: Clover's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s Clover offers their take on nog with a carton featuring their \u003ca href=\"https://www.pinterest.com/cloverstornetta/billboards/\" target=\"_blank\">pun-loving\u003c/a> anthropomorphized mascot Clo sporting a cheery Santa hat. It’s an interesting entry into the nog Olympics: there’s a mild nutmeg flavor, but it mainly tastes and smells like just like a particularly good tasting milk, with a sweet cream flavor and thinner texture that most.\u003c/p>\n\u003ch2>Straus Family Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104629\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1108.jpg\" alt=\"Eggnog from Petaluma's Straus Creamery\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Petaluma's Straus Creamery \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I'll get straight to it: this was hands down the best tasting eggnog. Like Clover, you can tell it’s made from quality dairy. When you smell it, there’s a sweet dairy flavor that evokes Straus' bucolic \u003ca href=\"http://strausfamilycreamery.com/about/organic-dairy-cows\" target=\"_blank\">pasture raised cows\u003c/a>. It has a lot of authentic tasting nutmeg that collects at the bottom of the bottle, and a velvety, rich texture. It feels decadent, like any self-respecting holiday drink should. Yes, you’ll pay a seemingly exorbitant amount for it--closer to $10 than $5-- but remember those \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/17/my-visit-to-straus-family-creamery/\" target=\"_blank\">adorable happy cows\u003c/a> and the short ingredient list--just organic milk, cream, sugar, egg yolk and nutmeg. (And besides, you can return the glass bottle for a deposit.)\u003c/p>\n\n",
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"excerpt": "It’s not Christmas without eggnog--but which store-bought eggnog is the best? \r\n",
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"description": "It’s not Christmas without eggnog--but which store-bought eggnog is the best? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Let’s face it: eggnog you buy at a store will never be as good as homemade, whether it’s \u003ca href=\"http://www.jamieoliver.com/news-and-features/features/best-eggnog-recipe/\" target=\"_blank\">ladled from a punch bowl \u003c/a>at your Aunt Mildred’s annual Ugly Sweater party, or \u003ca href=\"http://altonbrown.com/eggnog-recipe/\" target=\"_blank\">bottled for months\u003c/a> only to emerge, butterfly like, with a stronger, better flavor.\u003c/p>\n\u003cp>With that acknowledged, there are plenty of reasons to not make your own. Time, or lack thereof. No \u003ca href=\"https://www.etsy.com/market/egg_nog_bowl\" target=\"_blank\">suitably festive\u003c/a> punch bowl. Not wanting to buy and carefully separate a dozen eggs only to face a house of people with concerns about drinking raw egg. Luckily, grocery stores in the Bay Area are filled with premade nogs for your seasonal pleasure, with options traditional, as close to boozy as possible without actually containing any alcohol, and dairy free.\u003c/p>\n\u003cp>Here’s a roundup of six of the best looking eggnogs at Berkeley Bowl. Four are local to the Bay Area, one’s from Humboldt, and one is from Bakersfield. Let us know if we missed your favorite in the comments!\u003c/p>\n\u003ch2>Humboldt Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104627\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1073.jpg\" alt=\"Humboldt Creamery's eggnog\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1073-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Humboldt Creamery advertises their eggnog as a more natural option than their competitors: it’s organic, antibiotic free and doesn’t contain carrageenan, a \u003ca href=\"https://en.wikipedia.org/wiki/Carrageenan#Controversy\" target=\"_blank\">semi-controversial\u003c/a> stabilizer and thickener made from seaweed. It’s definitely better than many of the alternatives, with a thinner texture, clean, mildly sweet flavor and with a balanced spice profile. The short ingredient list, free from many of the stabilizers and colorants of other options, helps it taste more--for back of a better word--“real” than several alternatives on the shelf. There’s also less of the sharpness and overwhelming sweetness of other options.\u003c/p>\n\u003ch2>Berkeley Farms\u003c/h2>\n\u003cfigure id=\"attachment_104623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104623\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1066.jpg\" alt=\"Eggnog from Berkeley Farms\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1066-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Berkeley Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.berkeleyfarms.com/about/100Year\" target=\"_blank\">Farms in Berkeley\u003c/a>...producing eggnog? It’s true. Berkeley Farms offers a middle of the road eggnog, with a sharp aftertaste (perhaps trying to approximate a boozy kick?) and a few muted brown flecks included seemingly as an afterthought. It’s creamy, very sweet, and altogether mediocre with one notable thing about it: its addition of turmeric will temporarily stain your sink yellow.\u003c/p>\n\u003ch2>Bud's Eggnog\u003c/h2>\n\u003cfigure id=\"attachment_104625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104625\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1086.jpg\" alt=\"Bud's Famous Eggnog\" width=\"1920\" height=\"1498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-400x312.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-800x624.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-768x599.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1440x1124.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-1180x921.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1086-960x749.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bud's Famous Eggnog \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bud’s Eggnog is a Bay Area staple that promotes its civic pride well, from the illustration of a cable car on the front to its ode to of San Francisco’s food culture on the back. This ultra-pasteurized nog is fairly mellow, with less sharpness than Berkeley Farms. It has a strong vanilla flavor and thick texture. If you prefer your nog to taste like melted vanilla ice cream, this one’s for you.\u003c/p>\n\u003ch2>Califia Farms\u003c/h2>\n\u003cfigure id=\"attachment_104624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104624\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1081.jpg\" alt=\"Almond milk eggnog from Califia Farms\" width=\"1920\" height=\"1451\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-800x605.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-768x580.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1440x1088.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-1180x892.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1081-960x726.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond milk eggnog from Califia Farms \u003ccite>(Shelby Pope )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With their almond milk-based nog, Bakersfield’s Califia Farms (no relation to \u003ca href=\"https://www.youtube.com/watch?v=RgKAFK5djSk\" target=\"_blank\">Wiz\u003c/a>) tackles the difficult task of transforming quite possibly the most dairy-filled drink into a vegan beverage. Like Humboldt Creamery, Califia also promotes its lack of carrageenan, and goes a step farther: this is the only eggnog I’ve ever seen that makes health claims. “Less sugar, no saturated fat and only 50 calories!” the label proclaims.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At first glance, it seems like a good approximation of traditional nog. A hearty amount of nutmeg settles at the bottom, and when shaken up and poured into a glass, it smells like the rich, slightly spiced and decidedly dairy-filled drink you’re used to. The illusion shatters when tasted. It’s a bizarre combination of a creamy texture and a bitter, almost lemony flavor. Your impression of it will depend on your tolerance of fake tasting almond beverages and how strong your desire is for dairy-free, soy-free eggnog.\u003c/p>\n\u003ch2>Clover Stornetta\u003c/h2>\n\u003cfigure id=\"attachment_104628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104628\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1090.jpg\" alt=\"Another Petaluma nog: Clover's eggnog\" width=\"1920\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-400x301.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-800x602.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-768x578.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1440x1083.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-1180x887.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1090-960x722.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another Petaluma nog: Clover's eggnog \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sonoma County’s Clover offers their take on nog with a carton featuring their \u003ca href=\"https://www.pinterest.com/cloverstornetta/billboards/\" target=\"_blank\">pun-loving\u003c/a> anthropomorphized mascot Clo sporting a cheery Santa hat. It’s an interesting entry into the nog Olympics: there’s a mild nutmeg flavor, but it mainly tastes and smells like just like a particularly good tasting milk, with a sweet cream flavor and thinner texture that most.\u003c/p>\n\u003ch2>Straus Family Creamery\u003c/h2>\n\u003cfigure id=\"attachment_104629\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-104629\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/DSC_1108.jpg\" alt=\"Eggnog from Petaluma's Straus Creamery\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/DSC_1108-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggnog from Petaluma's Straus Creamery \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>I'll get straight to it: this was hands down the best tasting eggnog. Like Clover, you can tell it’s made from quality dairy. When you smell it, there’s a sweet dairy flavor that evokes Straus' bucolic \u003ca href=\"http://strausfamilycreamery.com/about/organic-dairy-cows\" target=\"_blank\">pasture raised cows\u003c/a>. It has a lot of authentic tasting nutmeg that collects at the bottom of the bottle, and a velvety, rich texture. It feels decadent, like any self-respecting holiday drink should. Yes, you’ll pay a seemingly exorbitant amount for it--closer to $10 than $5-- but remember those \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/17/my-visit-to-straus-family-creamery/\" target=\"_blank\">adorable happy cows\u003c/a> and the short ingredient list--just organic milk, cream, sugar, egg yolk and nutmeg. (And besides, you can return the glass bottle for a deposit.)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland",
"title": "5 Bites: Gratifying Grilled Cheese Sandwiches in Oakland",
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"content": "\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GrandLakeKitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fall is upon us and the first chill of winter is slowly creeping into the Bay Area, which means it's time for wool sweaters, umbrellas (if we're lucky) and warm comfort food. While one can appreciate soups, stews and sandwiches filled with melty goodness at any time of the year, these meals taste even better when we're curled up inside the toasty confines of one of our favorite restaurants. Lucky for us Oakland residents, there's plenty of places to find grilled cheese sandwiches -- like at the five suggested spots listed below. Let us know your favorites in the comments (and stay tuned for a follow-up post featuring melts.)\u003c/p>\n\u003ch3>Come for the Grilled Cheese, Be Rewarded by All the Housemade Extras\u003c/h3>\n\u003cfigure id=\"attachment_103896\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_69931.jpg\" alt=\"Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103896\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_69931-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cowgirl Creamery's Wagon Wheel cheese is the pungent foundation of gives Hog's Apothecary hefty sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I've sung the praises of Hog's Apothecary in a \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">previous \"5 Bites\" post\u003c/a>; it's one of my go-to places for hearty, seasonal cuisine and local craft beers (there's 25+ on tap.) If you're in the neighborhood around lunchtime, pop in to try their excellent \"Say Cheese\" grilled cheese sandwich. Cowgirl Creamery's semi-pungent \u003ca href=\"https://www.cowgirlcreamery.com/library-of-cheese/wagon-wheel\" target=\"_blank\">Wagon Wheel cheese\u003c/a> is melted onto thick slabs of toasted levain bread spread with Dijon mustard. For an added $2, you can pile on slices of their savory ham (it's made in-house from the whole hog that's delivered weekly and butchered on the premises.) Skip the mixed side salad and go for their housemade, lard-fried Kennebec potato chips and pickled vegetables; they're worth every calorie-laden bite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\">\u003cstrong>Hog’s Apothecary\u003c/strong>\u003c/a>\u003cbr>\n375 40th Street [\u003ca href=\"https://goo.gl/maps/nRMuVyHoXJt\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Wed-Fri 11:30am-2:30pm (Lunch)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\">The Hog’s Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hogsapothecary\" target=\"_blank\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Tasty Riff on a Classic Comfort Food Combo\u003c/h3>\n\u003cfigure id=\"attachment_103897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6955.jpg\" alt=\"A classic combo: Sacred Wheel's "Trinity Sandwich" with tomato PBR soup.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-103897\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6955-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A classic combo: Sacred Wheel's \"Trinity Sandwich\" with tomato PBR soup. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There's far too many temptations packed into \u003cstrong>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">The Sacred Wheel\u003c/a>\u003c/strong>, a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/20/cheese-in-temescal-sacred-wheel-and-homeroom/\" target=\"_blank\">cozy specialty cheese shop located in Temescal\u003c/a>. If you manage to tear yourself away from the gleaming refrigerated cases displaying dozens of local and imported cheeses (and the homey wooden shelves stocked with other gourmet foodstuffs), make your way to the back of the shop to peruse their blackboard menu. They feature several daily sandwich specials, but their \"Trinity Sandwich\" is one of their staples. Made with a rotating selection of three cheeses, you can choose from sourdough, rye, Texas Toast or \u003ca href=\"http://www.greaseboxoakland.com/\" target=\"_blank\">Grease Box's\u003c/a> gluten-free bread for your crispy, buttery sandwich. Highly recommended is their twist on the classic comfort food combo: a fresh, housemade tomato soup prepared with Pabst Blue Ribbon beer that gives it an extra twang of tangy flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacredwheelcheeseshop.com/\" target=\"_blank\">\u003cstrong>The Sacred Wheel\u003c/strong>\u003c/a>\u003cbr>\n4935 Shattuck Avenue [\u003ca href=\"https://goo.gl/maps/PGMLDanoroF2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-1353\u003cbr>\nHours: Mon-Thu 11am-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">SacredWheelOak\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SacredWheelOak\" target=\"_blank\">@SacredWheelOak\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>For When You Want a Cocktail With Your Grilled Cheese\u003c/h3>\n\u003cfigure id=\"attachment_104020\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6998-1.jpg\" alt=\"The Lodge's signature grilled cheese sandwich with bacon chutney and their "Black Rider" cocktail. \" width=\"1920\" height=\"1080\" class=\"size-full wp-image-104020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6998-1-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lodge's signature grilled cheese sandwich with bacon chutney and their \"Black Rider\" cocktail. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a> rounds out Alexeis Filipello's Americana-themed trifecta (which includes Stag's Lunchette and Bar Dogwood) that opened up in September on Piedmont Avenue. All three carry its signature grilled cheese sandwich made with Berkeley's \u003ca href=\"http://www.belfiorecheese.com/\" target=\"_blank\">Belfiore\u003c/a> mozzarella and \u003ca href=\"http://www.beltoncheese.co.uk/\" target=\"_blank\">Belton Farms\u003c/a> white cheddar on sizable slices of buttery levain. Stellar spreadable add-ons -- bacon chutney, tomato jam and caramelized onion jam, to name a few -- are also available at each spot. Sip one of their house cocktails (the \"Black Rider\" mixed with \u003ca href=\"http://heavenhill.com/brand/23\" target=\"_blank\">Rittenhouse rye\u003c/a>, \u003ca href=\"http://www.nardini.it/en/amaro-nardini-bitter-liquor-229.html\" target=\"_blank\">Amaro Nardini\u003c/a> orange bitters and walnut bitters is a fine concoction that's similar to an \u003ca href=\"https://en.wikipedia.org/wiki/Old_Fashioned\" target=\"_blank\">Old-Fashioned\u003c/a>.) In winter months, it'll probably be too cold to relax outdoors, so try and snag a warm seat by the fireplace. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">\u003cstrong>The Lodge\u003c/strong>\u003c/a>\u003cbr>\n3758 Piedmont Avenue [\u003ca href=\"https://goo.gl/maps/ogKDVvRnX9N2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 350-8470\u003cbr>\nHours: Mon-Fri 4pm-12am; Sat-Sun 12am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/THELODGEONPIEDMONT/\" target=\"_blank\">The Lodge on Piedmont\u003c/a>\u003cbr>\nPrice range: $ Sandwiches ($10 and under)\u003c/p>\n\u003ch3>A Most Exquisite Grilled Cheese Sandwich\u003c/h3>\n\u003cfigure id=\"attachment_103796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-103796\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/featured.jpg\" alt='The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer.' width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/featured-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The self-proclaimed \"best-ever, slow-cooked grilled cheese\" sandwich from The Cook and Her Farmer. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When a restaurant touts one of its dishes as the \"best-ever\" of its kind, it better live up to the promised hype of being at the top of its game. And certainly \u003cstrong>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">The Cook and Her Farmer's\u003c/a>\u003c/strong> creation is one of those photogenic sandwiches that will regularly pop up in your Instagram feed via aspiring food pornographers. Dusted with dreamy clouds of grated \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pecorino_Romano\" target=\"_blank\">pecorino Romano\u003c/a>\u003c/em> cheese, its elegant presentation definitely earns it quite a few points in the eye candy department. Fat slices of \u003ca href=\"http://acmebread.com/bread\" target=\"_blank\">Acme levain\u003c/a> are stuffed with generous helpings of shredded aged Gruyère and dry Jack cheeses. (On a recent visit, however, it was disappointing to find that some of the cheese hadn't quite melted all the way down to its core despite their slow cooking process.) A seasonal, housemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Mostarda\" target=\"_blank\">mostarda di fruitta\u003c/a>\u003c/em> adds a sweet note to the sandwich (which was cranberry in a nod to the holidays) with some fresh arugula to balance out its rich flavors. It's a substantial sandwich that needs no additional sides to fill you up at lunch, although you do have the option to add avocado, heirloom tomatoes or even an egg if you're wanting to take it to the next level of decadence.\u003c/p>\n\u003cp>\u003ca href=\"http://thecookandherfarmer.com/\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington Street [\u003ca href=\"https://goo.gl/maps/XV4BH73kMqQ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Mon 9am-4pm; Tue-Thu 9am-9pm; Fri-Sat 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nPrice range: $$ Sandwiches ($11-$17)\u003c/p>\n\u003ch3>Simple and Satisfyingly Delicious\u003c/h3>\n\u003cfigure id=\"attachment_103901\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/IMG_6984.jpg\" alt=\"The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-103901\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/IMG_6984-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The whole grain mustard pairs well with the sharp cheddar on Grand Lake Kitchen's simple yet satisfying grilled cheese sandwich. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen's\u003c/strong>\u003c/a> grilled cheese sandwich is a no-frills affair: melted sharp cheddar oozes from two soft slices of sourdough bread spread with whole grain mustard. It's the affordable, adult-version of the grilled cheese you grew up eating as a kid, but this one's made with quality ingredients (local and seasonal) and pairs well with an optional side salad like baby kale greens. There's always a housemade soup of day, so feel free to splurge a little if you want a liquid sidekick with your sandwich. And they have a small deli that carries select grocery items, beer and wine for sale if you'd like to pick up some gourmet items to take home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Avenue [\u003ca href=\"https://goo.gl/maps/MT7hA4NBQj62\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: 9am-9:30pm everyday; closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GrandLakeKitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
"title": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>The Ethiopian community in the Easy Bay is largely concentrated along Telegraph Avenue from uptown Oakland to south Berkeley. The most visible sign of this thriving sub-culture is its restaurants and cafés which are mostly located along the main drag. While all of these places are casual, they vary widely in terms of service and wait times for food. But they’re all friendly, with the staff (often the owners) eager to share their cuisine. Everything's scooped up with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Injera\" target=\"_blank\" rel=\"noopener\">injera\u003c/a>\u003c/em>, a spongy flatbread made from sourdough teff or some combination of wheat, barley, corn, and rice. And they’re welcoming to kids — after all, you eat with your hands! I tried the vegetarian and meat combos at each spot, as well as the honey wine, the traditional beverage pairing, whenever a brand was recommended by the server. (Be aware that many local Ethiopian restaurants have bars separate from their dining spaces, but all serve alcohol at the tables and in the bar.) And a final disclaimer: Though coffee is an Ethiopian tradition, I didn’t find any spots that stood out for great coffee preparation or service.\u003c/p>\n\u003cfigure id=\"attachment_102759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Abesha_meat.jpg\" alt=\"The meat combination plate at Abesha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat combination plate at Abesha. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best on this list for food, service, and all-around experience is the spare, sunlit space that is \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">Abesha\u003c/a>\u003c/strong>, in an otherwise nondescript block that is technically in Temescal. One of the big advantages to ordering combo platters here is that you get to choose your own items. My favorite among the veggie choices are the \u003cem>timatim fifit\u003c/em>, sort of like a bread salad, with tomatoes, onions and jalapeños mixed with \u003cem>injera\u003c/em> and the \u003cem>gomen\u003c/em>, chopped collard greens in \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Berbere\" target=\"_blank\" rel=\"noopener\">berbere\u003c/a>\u003c/em> sauce. All the meat dishes I sampled were tender and flavorful, especially the beef \u003cem>wot\u003c/em>, simmered in a mild red pepper sauce. Servers are gracious and happy to answer questions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">\u003cstrong>Abesha Ethiopian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n4929 Shattuck Ave. [\u003ca href=\"https://goo.gl/14uIf0\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-8383\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Abesha/157752227589346?fref=ts\">Abesha Ethiopian Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Addis-food.jpg\" alt=\"Addis' meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Addis' meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.addisethiopian.com\">Addis\u003c/a>\u003c/strong> is one of the more upscale spots on this list with white tablecloths and slightly more formal service than the others. The food is also more muted, with milder flavors across the board and \u003cem>injera\u003c/em> that is less sour than average. \u003cem>Alicha denich\u003c/em>, potatoes and carrots stewed in a turmeric-laden spice blend with onions and garlic, was among my favorite vegetarian dishes, second only to \u003cem>shiro wot\u003c/em>, split peas in a mild \u003cem>berbere\u003c/em> sauce and butter. The standout among meat dishes was the \u003cem>yedoro wot\u003c/em>, chicken legs stewed in a \u003cem>berbere\u003c/em> sauce and served traditionally with a boiled egg. Service is efficient and prompt, which is not necessarily the norm, and should be considered if you have time constraints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.addisethiopian.com/\">\u003cstrong>Addis Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6100 Telegraph Avenue [\u003ca href=\"https://goo.gl/5yzdjt\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 563-3456\u003cbr>\nHours: Daily 11:30am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102771\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Asmara_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat and vegetable combination plates served on one platter at Asmara. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the heart of Temescal’s hipster-ville, \u003cstrong>\u003ca href=\"http://asmararestaurant.com/About\">Asmara\u003c/a>\u003c/strong> is a welcome change of pace from the overpriced food of the neighborhood. Servers are super-friendly and will gladly chat with you about the menu. The \u003cem>injera\u003c/em> here is particularly sour, a style I like a lot, and I’d recommend this place on that basis alone. The menu also describes each dish in detail, including spice level, which is a useful feature. The winner on the vegetarian combo plate was \u003cem>kik alicha\u003c/em>, yellow split peas and onions (mild) and the best meat dish we tried was \u003cem>ye-beg alicha\u003c/em>, chunks of lamb stewed in a mild curry sauce.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://asmararestaurant.com/\">Asmara Restaurant\u003c/a>\u003c/strong>\u003cbr>\n5020 Telegraph Avenue [\u003ca href=\"https://goo.gl/5FBO7C\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 547-5100\u003cbr>\nHours: Tue-Sun 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Asmara-Restaurant-258888564137683/\">Asmara Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Barcote_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barcote's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://barcote.com/\">Barcote\u003c/a>\u003c/strong>, located directly across the street from the more popular, but less inviting Café Colucci, is a personal favorite of mine because it operates in an almost timeless zone that is whimsical and sometimes even ad hoc. There are four dining spaces: a few tables on the street, two small dining rooms on either side of the kitchen and a wonderful patio out back that I never knew existed until recently. Service is exceedingly slow, but utterly delightful, and each dish is prepared thoughtfully and lovingly, not by rote. The spice profiles are vibrant, in primary colors, not muted in an attempt to satisfy more sensitive or “refined” palates. All the food was excellent, and in the home-style “comfort” category. Standouts include \u003cem>atakilt wat\u003c/em>, stewed cabbage with potatoes and \u003cem>doro tibs\u003c/em>, boneless chicken with garlic, onions and jalapeños.\u003c/p>\n\u003cp>\u003ca href=\"http://barcote.com/index.html\">\u003cstrong>Barcote Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6430 Telegraph Avenue [\u003ca href=\"https://goo.gl/EGywsu\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 923-6181\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102769\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Bole_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bole's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">Bole\u003c/a>\u003c/strong> is where I tried Enat, my favorite honey wine. It's a widely available brand but served properly here (cold and in a wine stem). There are two choices: dry and sweet. The sweet version is downright syrupy, what regular wine drinkers in the U.S. would consider a dessert wine. The “dry” wine has residual sugar, too, but goes well as a table wine with the food, especially the spicier dishes, which Bole excels at. Order the \u003cem>quanta firfir\u003c/em>, a staple in the Eritrean tradition: dried beef stewed in a spicy tomato sauce. \u003cem>Mitten shiro\u003c/em>, chickpeas stewed with onions and herbs, is a great veggie option. Servers are welcoming, but there’s only one cook in the kitchen. Their dishes -- while carefully prepared and presented -- can arrive slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">\u003cstrong>Bole Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2805 Telegraph Avenue [\u003ca href=\"https://goo.gl/beAiZB\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 645-1111\u003cbr>\nHours: Wed-Fri and Mon 11am-3pm and 5-10pm; Sat 12-10pm; Sun 12-9pm; Closed Tue\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Colucci_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Café Colucci's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003cstrong>\u003ca href=\"http://cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong> is arguably the most popular Ethiopian restaurant in the East Bay, and the food it serves is solid, the service is often slapdash, especially a peak times. Still, it’s worth a visit for the house-ground spice blends and careful cooking. Destination dishes include \u003cem>ayeb\u003c/em>, homemade buttermilk cheese; \u003cem>awaze\u003c/em>, beef with Ethiopian mustard in a mild \u003cem>berbere\u003c/em> sauce; and eggplant \u003cem>tibs\u003c/em> with onions and turmeric. This is also a great place to try a flax-seed smoothie, a nutty, fiber-laden drink that pairs well with all the food. Just be forewarned that you might have to get up to track your server down.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong>\u003cbr>\n6427 Telegraph Avenue [\u003ca href=\"https://goo.gl/t07YOH\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 601-7999\u003cbr>\nHours: Daily 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafecolucci.brundo/\">Café Colucci\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ethiopianspices\">@EthiopianSpices\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/RedSea_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Sea's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">Red Sea\u003c/a>\u003c/strong> is among the oldest spots on this list, and it remains a contender for its presentation of classic dishes. The best among them are \u003cem>bamiya\u003c/em>, stewed okra and potatoes, and \u003cem>gored\u003c/em>, cubed beef sautéed in spiced butter and lemon juice and cooked to medium. Servers are knowledgeable and accommodating and the kitchen turns out food fairly quickly. The \u003cem>injera\u003c/em> here is particularly light and spongy, really nice for soaking up the juicier sauces.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">\u003cstrong>Red Sea Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5200 Claremont Avenue [\u003ca href=\"https://goo.gl/KhRt2x\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 655-3757\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat-Sun Noon-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "From wat (stew) to tibs (sautéed meat and vegetables) and spices ranging from mild (mitmita) to spicy (berbere), these seven spots deliver on traditional Ethiopian flavors.\r\n",
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"description": "From wat (stew) to tibs (sautéed meat and vegetables) and spices ranging from mild (mitmita) to spicy (berbere), these seven spots deliver on traditional Ethiopian flavors.\r\n",
"title": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland | KQED",
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"headline": "Bay Area Bites Guide to 7 Favorite Ethiopian Restaurants in Berkeley and Oakland",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Ethiopian community in the Easy Bay is largely concentrated along Telegraph Avenue from uptown Oakland to south Berkeley. The most visible sign of this thriving sub-culture is its restaurants and cafés which are mostly located along the main drag. While all of these places are casual, they vary widely in terms of service and wait times for food. But they’re all friendly, with the staff (often the owners) eager to share their cuisine. Everything's scooped up with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Injera\" target=\"_blank\" rel=\"noopener\">injera\u003c/a>\u003c/em>, a spongy flatbread made from sourdough teff or some combination of wheat, barley, corn, and rice. And they’re welcoming to kids — after all, you eat with your hands! I tried the vegetarian and meat combos at each spot, as well as the honey wine, the traditional beverage pairing, whenever a brand was recommended by the server. (Be aware that many local Ethiopian restaurants have bars separate from their dining spaces, but all serve alcohol at the tables and in the bar.) And a final disclaimer: Though coffee is an Ethiopian tradition, I didn’t find any spots that stood out for great coffee preparation or service.\u003c/p>\n\u003cfigure id=\"attachment_102759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102759\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Abesha_meat.jpg\" alt=\"The meat combination plate at Abesha.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Abesha_meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat combination plate at Abesha. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the best on this list for food, service, and all-around experience is the spare, sunlit space that is \u003cstrong>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">Abesha\u003c/a>\u003c/strong>, in an otherwise nondescript block that is technically in Temescal. One of the big advantages to ordering combo platters here is that you get to choose your own items. My favorite among the veggie choices are the \u003cem>timatim fifit\u003c/em>, sort of like a bread salad, with tomatoes, onions and jalapeños mixed with \u003cem>injera\u003c/em> and the \u003cem>gomen\u003c/em>, chopped collard greens in \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Berbere\" target=\"_blank\" rel=\"noopener\">berbere\u003c/a>\u003c/em> sauce. All the meat dishes I sampled were tender and flavorful, especially the beef \u003cem>wot\u003c/em>, simmered in a mild red pepper sauce. Servers are gracious and happy to answer questions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/abesha-ethiopian-cuisine-oakland\">\u003cstrong>Abesha Ethiopian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n4929 Shattuck Ave. [\u003ca href=\"https://goo.gl/14uIf0\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-8383\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Abesha/157752227589346?fref=ts\">Abesha Ethiopian Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102761\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Addis-food.jpg\" alt=\"Addis' meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Addis-food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Addis' meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.addisethiopian.com\">Addis\u003c/a>\u003c/strong> is one of the more upscale spots on this list with white tablecloths and slightly more formal service than the others. The food is also more muted, with milder flavors across the board and \u003cem>injera\u003c/em> that is less sour than average. \u003cem>Alicha denich\u003c/em>, potatoes and carrots stewed in a turmeric-laden spice blend with onions and garlic, was among my favorite vegetarian dishes, second only to \u003cem>shiro wot\u003c/em>, split peas in a mild \u003cem>berbere\u003c/em> sauce and butter. The standout among meat dishes was the \u003cem>yedoro wot\u003c/em>, chicken legs stewed in a \u003cem>berbere\u003c/em> sauce and served traditionally with a boiled egg. Service is efficient and prompt, which is not necessarily the norm, and should be considered if you have time constraints.\u003c/p>\n\u003cp>\u003ca href=\"http://www.addisethiopian.com/\">\u003cstrong>Addis Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6100 Telegraph Avenue [\u003ca href=\"https://goo.gl/5yzdjt\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 563-3456\u003cbr>\nHours: Daily 11:30am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102771\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Asmara_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Asmara_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The meat and vegetable combination plates served on one platter at Asmara. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the heart of Temescal’s hipster-ville, \u003cstrong>\u003ca href=\"http://asmararestaurant.com/About\">Asmara\u003c/a>\u003c/strong> is a welcome change of pace from the overpriced food of the neighborhood. Servers are super-friendly and will gladly chat with you about the menu. The \u003cem>injera\u003c/em> here is particularly sour, a style I like a lot, and I’d recommend this place on that basis alone. The menu also describes each dish in detail, including spice level, which is a useful feature. The winner on the vegetarian combo plate was \u003cem>kik alicha\u003c/em>, yellow split peas and onions (mild) and the best meat dish we tried was \u003cem>ye-beg alicha\u003c/em>, chunks of lamb stewed in a mild curry sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://asmararestaurant.com/\">Asmara Restaurant\u003c/a>\u003c/strong>\u003cbr>\n5020 Telegraph Avenue [\u003ca href=\"https://goo.gl/5FBO7C\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 547-5100\u003cbr>\nHours: Tue-Sun 11:30am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Asmara-Restaurant-258888564137683/\">Asmara Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102775\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Barcote_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Barcote_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barcote's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://barcote.com/\">Barcote\u003c/a>\u003c/strong>, located directly across the street from the more popular, but less inviting Café Colucci, is a personal favorite of mine because it operates in an almost timeless zone that is whimsical and sometimes even ad hoc. There are four dining spaces: a few tables on the street, two small dining rooms on either side of the kitchen and a wonderful patio out back that I never knew existed until recently. Service is exceedingly slow, but utterly delightful, and each dish is prepared thoughtfully and lovingly, not by rote. The spice profiles are vibrant, in primary colors, not muted in an attempt to satisfy more sensitive or “refined” palates. All the food was excellent, and in the home-style “comfort” category. Standouts include \u003cem>atakilt wat\u003c/em>, stewed cabbage with potatoes and \u003cem>doro tibs\u003c/em>, boneless chicken with garlic, onions and jalapeños.\u003c/p>\n\u003cp>\u003ca href=\"http://barcote.com/index.html\">\u003cstrong>Barcote Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n6430 Telegraph Avenue [\u003ca href=\"https://goo.gl/EGywsu\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 923-6181\u003cbr>\nHours: Daily 11am-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102769\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102769\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/Bole_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/Bole_food-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bole's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">Bole\u003c/a>\u003c/strong> is where I tried Enat, my favorite honey wine. It's a widely available brand but served properly here (cold and in a wine stem). There are two choices: dry and sweet. The sweet version is downright syrupy, what regular wine drinkers in the U.S. would consider a dessert wine. The “dry” wine has residual sugar, too, but goes well as a table wine with the food, especially the spicier dishes, which Bole excels at. Order the \u003cem>quanta firfir\u003c/em>, a staple in the Eritrean tradition: dried beef stewed in a spicy tomato sauce. \u003cem>Mitten shiro\u003c/em>, chickpeas stewed with onions and herbs, is a great veggie option. Servers are welcoming, but there’s only one cook in the kitchen. Their dishes -- while carefully prepared and presented -- can arrive slowly.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bole-ethiopian-restaurant-oakland-2\">\u003cstrong>Bole Ethiopian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2805 Telegraph Avenue [\u003ca href=\"https://goo.gl/beAiZB\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 645-1111\u003cbr>\nHours: Wed-Fri and Mon 11am-3pm and 5-10pm; Sat 12-10pm; Sun 12-9pm; Closed Tue\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102764\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/Colucci_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/Colucci_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Café Colucci's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003cstrong>\u003ca href=\"http://cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong> is arguably the most popular Ethiopian restaurant in the East Bay, and the food it serves is solid, the service is often slapdash, especially a peak times. Still, it’s worth a visit for the house-ground spice blends and careful cooking. Destination dishes include \u003cem>ayeb\u003c/em>, homemade buttermilk cheese; \u003cem>awaze\u003c/em>, beef with Ethiopian mustard in a mild \u003cem>berbere\u003c/em> sauce; and eggplant \u003cem>tibs\u003c/em> with onions and turmeric. This is also a great place to try a flax-seed smoothie, a nutty, fiber-laden drink that pairs well with all the food. Just be forewarned that you might have to get up to track your server down.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cafecolucci.com/\">Café Colucci\u003c/a>\u003c/strong>\u003cbr>\n6427 Telegraph Avenue [\u003ca href=\"https://goo.gl/t07YOH\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94609\u003cbr>\nPh: (510) 601-7999\u003cbr>\nHours: Daily 8am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafecolucci.brundo/\">Café Colucci\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ethiopianspices\">@EthiopianSpices\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_102765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-102765\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/RedSea_food.jpg\" alt=\"The meat and vegetable combination plates served on one platter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/RedSea_food-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Sea's meat and vegetable combination plates served on one platter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">Red Sea\u003c/a>\u003c/strong> is among the oldest spots on this list, and it remains a contender for its presentation of classic dishes. The best among them are \u003cem>bamiya\u003c/em>, stewed okra and potatoes, and \u003cem>gored\u003c/em>, cubed beef sautéed in spiced butter and lemon juice and cooked to medium. Servers are knowledgeable and accommodating and the kitchen turns out food fairly quickly. The \u003cem>injera\u003c/em> here is particularly light and spongy, really nice for soaking up the juicier sauces.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.redsearestaurantbar.com/home.html\">\u003cstrong>Red Sea Restaurant\u003c/strong>\u003c/a>\u003cbr>\n5200 Claremont Avenue [\u003ca href=\"https://goo.gl/KhRt2x\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 655-3757\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat-Sun Noon-10pm\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste Test: Bay Area Corn Tortillas are on Point",
"title": "Taste Test: Bay Area Corn Tortillas are on Point",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>While the Bay Area may not have best best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/28/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay/\">falafel\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/10/tasting-some-local-hummus-options-are-better-than-others/\">hummus\u003c/a>, we do live in a blessed place for corn tortillas. The East Bay in particular is chock full of factories, churning out fresh, affordable tortillas each and every day. Local restaurants are also getting into the game — some are even \u003ca href=\"https://en.wikipedia.org/wiki/Nixtamalization\" target=\"_blank\">nixtamalizing\u003c/a> heirloom corn in house and making their own masa. Other small producers bring their unique hand-formed tortillas to farmers markets and small grocery stores around town.\u003c/p>\n\u003cp>It is, in other words, a good time to be a tortilla lover.\u003c/p>\n\u003cp>But with so many options, it is hard to know where to turn when you’re looking for the best wraps for your taco fillings. We got out to some of the Bay’s best factories and restaurants to find the answer. It turns out, however, that the answer is not so simple — the “best” tortillas are really dependent on what you’re looking for. We sampled each tortilla fresh (if it was sold hot) or steamed (if it was sold cold) and then reheated in two ways: toasted over a gas burner and fried in a little vegetable oil.\u003c/p>\n\u003cp>\u003cstrong>Best Traditional Tortillas:\u003c/strong> \u003ca href=\"http://www.mipueblo.com/mipueblo/departamentos/tortilleria/\" target=\"_blank\">\u003cstrong>Mi Pueblo Food Center Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal.jpg\" alt=\"Mi Pueblo corn tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mi-pueblo-unwrapped.jpg\" alt=\"Mi Pueblo’s tortillas are made in house and sold hot.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-102626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo’s tortillas are made in house and sold hot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mi Pueblo is a large Mexican grocery store chain with locations throughout Northern California. It’s not a particularly remarkable store until you smell the tortillas. The tortilleria churns out what must be thousands of freshly made corn tortillas each day, packaged in towering stacks in plastic bags and kept warm in massive coolers. I didn’t even make it to my car before ripping into the bag and tearing off a sample. Fresh out of the bag, the thin, flaky tortillas are well-seasoned with a subtle sweetness from the corn. When toasted, these tortillas puff delightfully like a pita, but they turn a little tough and dry around the edges. It’s far better to reheat these guys in a little oil or by steaming — these methods enhance the sweet notes of the corn and keep the texture soft and pliable. They’d make excellent enchilada tortillas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Runner-up Traditional Tortillas: \u003c/strong>\u003ca href=\"http://www.lafincatortilleria.com/products/corn-tortillas\" target=\"_blank\">\u003cstrong>La Finca Taquito Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-finca-packaging-horizontal.jpg\" alt=\"La Finca Taquito Corn Tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Finca Taquito Corn Tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-finca-unwrapped-2.jpg\" alt=\"La Finca’s tortillas are used in many of the taco trucks and taqueria’s in Oakland.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-102621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-1440x990.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-960x660.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Finca’s tortillas are used in many of the taco trucks and taqueria’s in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I didn’t love La Finca’s tortillas the first time I tasted them. They’re basic, fairly neutral specimens, with barely noticeable corn flavor and a far more distinctive plastic-y note, likely from sitting hot in a plastic bag for hours. Steaming and toasting didn’t help the issue, but frying the tortilla in oil did offer a hint. La Finca’s tortillas are most commonly found at taco trucks and taquerias in Oakland’s Fruitvale district. What the tortillas need, then, is a slick of hot oil and a flavorful accompaniment. I later used leftovers to make carnitas tacos and forgot my earlier quibbles. The tortilla’s flaws when eaten solo are its greatest strengths when used to build a taco — it provides a chewy, stretchy blank canvas for hearty, flavorful meat fillings and piquant salsas. For those who aren’t afraid of hot fryer oil, La Finca tortillas also make excellent homemade chips.\u003c/p>\n\u003cp>\u003cstrong>Best Hearty Tortillas:\u003c/strong> \u003ca href=\"http://www.lapalmasf.com/about.html\" target=\"_blank\">\u003cstrong>La Palma Handmade Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-palma-in-bag-e1446070996317.jpg\" alt=\"La Palma handmade corn tortillas.\" width=\"1920\" height=\"1524\" class=\"size-full wp-image-102622\">\u003cfigcaption class=\"wp-caption-text\">La Palma handmade corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-palma-unwrapped-1.jpg\" alt=\"For the best hearty, handmade tortillas, look no further than La Palma.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-102623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the best hearty, handmade tortillas, look no further than La Palma. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in the know where to find the best tortillas in the Bay and you’ll always get the same two-word answer: “La Palma.” The Mexicatessen at 24th and Florida in San Francisco’s Mission District is indeed notable for its commitment to high-quality masa products. It sells fresh, house-made masa and tamales in addition to both handmade and machine made tortillas. The effort is evident. La Palma’s handmade tortillas are some of the best I’ve eaten. They’re gigantic, thick, and bread-like, with serious corn flavor and a hint of toastiness. These tortillas are excellent straight out of the bag, but they don’t suffer from reheating. Toasting on a burner just enhances the flavor of the corn and doesn’t dry the crazy-moist tortillas out in the slightest. A dip in hot oil turns the tortilla flaky — a pleasant surprise.\u003c/p>\n\u003cp>\u003cstrong>Runner-up Hearty Tortillas:\u003c/strong> \u003ca href=\"http://www.primaveratamales.com/html/products.php\" target=\"_blank\">\u003cstrong>Primavera Large Stone Ground Organic Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/primavera-packaging.jpg\" alt=\"Primavera stone ground organic tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Primavera stone ground organic tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/primavera-unwrapped.jpg\" alt=\"Primavera’s tortillas are widely available across the Bay Area.\" width=\"1920\" height=\"1313\" class=\"size-full wp-image-102628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-1440x985.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-960x657.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Primavera’s tortillas are widely available across the Bay Area. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also on the thick and hearty side are Primavera’s tortillas. The popular tortilla and tamale company bases its recipes on Diana Kennedy’s The Cuisines of Mexico, and this rustic, homemade style certainly comes through in the final product. Each tortilla is distinctive and thick, with distinct nutty and sweet corn notes. While the tortillas could use some salt, they’re still a solid option, steamed, toasted and fried. While expensive ($6.49 for a dozen) Primavera tortillas are made with non-GMO organic corn. The price could be worth the cost if you are concerned about such things.\u003c/p>\n\u003cp>\u003cstrong>Best Heirloom Tortillas:\u003c/strong> \u003ca href=\"http://calaveraoakland.com/menu/\" target=\"_blank\">\u003cstrong>Calavera Blue Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/calavera-unwrapped-2.jpg\" alt=\"Calavera’s tortillas are available for dine-in or take-out.\" width=\"1920\" height=\"1331\" class=\"size-full wp-image-102617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-1440x998.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-1180x818.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-960x666.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calavera’s tortillas are available for dine-in or take-out. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like La Palma and Primavera, Calavera makes its own masa in-house and hand-presses tortillas to order. But what sets this new Oakland restaurant apart is the corn it sources to make both its blue and yellow tortillas. Calavera brings in its corn from Anson Mills, one of the best (okay, probably the best) source for heirloom varieties of American grains like corn. And the results are outstanding. Calavera’s tortillas, which you can taste while dining at the restaurant or order ahead for take-out, are earthy and rich in ways that tortillas made with standard varieties of corn can never reach. The tortillas are soft, moist, and pliable, even when eaten cold — not an easy accomplishment. They’re also impeccably seasoned, making the tortillas an excellent snack, sans toppings. I preferred steaming these tortillas to reheat them, although toasting is not a bad option. Hot oil detracts from the complexity of the corn, so I would likely not go that route again.\u003c/p>\n\u003cp>\u003cstrong>Runner-up Heirloom Tortillas:\u003c/strong> \u003ca href=\"http://tortillasdelatierra.com/products\" target=\"_blank\">\u003cstrong>Tortillas de la Tierra White Corn Delgadas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/de-la-tierra-packaging.jpg\" alt=\"Tortillas de la Tierra tortillas.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-102618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortillas de la Tierra tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/de-la-tierra-unwrapped.jpg\" alt=\"Tortillas from de la Tierra are subtle and sweet.\" width=\"1920\" height=\"1307\" class=\"size-full wp-image-102619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-1440x980.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-960x654.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortillas from de la Tierra are subtle and sweet. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a similar vein are the products from Novato-based Tortillas de la Tierra. The small company sells cornmeal and masa made from organic and heirloom grains, in addition to a line-up of a couple different sized tortillas. Their white corn delgadas are petite and thick, with a very moist interior and slightly flaky texture. The corn flavor is subtle, and could have been enhanced with a slightly heavier hand with the salt. Still, they’re solid tortillas, and taste even better when lightly toasted. Steaming is also a good option for reheating, but I’d skip the hot oil. Like the tortillas from Calavera, the extra fat overpowers the distinctive sweetness of the corn.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mipueblo.com/mipueblo/\" target=\"_blank\">Mi Pueblo\u003c/a> tortillas are available at \u003ca href=\"http://www.mipueblo.com/mipueblo/stores/\" target=\"_blank\">Mi Pueblo Food Center\u003c/a>. $2.99 for 80.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafincatortilleria.com\" target=\"_blank\">La Finca\u003c/a> tortillas are available at various \u003ca href=\"http://www.lafincatortilleria.com/about/where-to-buy\" target=\"_blank\">East Bay Mexican grocery stores\u003c/a> and at \u003ca href=\"http://www.lafincatortilleria.com/about\" target=\"_blank\">La Finca Tortilleria’s retail store\u003c/a>. $1.69 for five dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/home.html\" target=\"_blank\">La Palma\u003c/a> tortillas are available at \u003ca href=\"http://www.lapalmasf.com/contact.html\" target=\"_blank\">La Palma\u003c/a>. $4.39 for one dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com\" target=\"_blank\">Primavera\u003c/a> tortillas are available at \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, the \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a>, \u003ca href=\"https://www.goodeggs.com/sfbay/primavera/large-organic-tortillas/51881e745e3312020000011d\" target=\"_blank\">Good Eggs\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com\" target=\"_blank\">Market Hall\u003c/a>, \u003ca href=\"http://molliestones.com\" target=\"_blank\">Mollie Stone’s\u003c/a>, \u003ca href=\"http://www.montereymarket.com\" target=\"_blank\">Monterey Market\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, and select \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>. $5.99 to 6.49 for one dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://calaveraoakland.com\" target=\"_blank\">Calavera\u003c/a> tortillas are available for to-go orders at \u003ca href=\"http://calaveraoakland.com/contact/\" target=\"_blank\">Calavera\u003c/a>. $3 for four.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://tortillasdelatierra.com\" target=\"_blank\">Tortillas de la Tierra\u003c/a> are available on \u003ca href=\"https://www.goodeggs.com/sfbay/tortillasdelatierra/white-corn-delgadas/55dd2d7ddeecec030000243a?utm_source=goodeggs&utm_medium=email&utm_content=White%20Corn%20Delgadas&utm_campaign=receipt_order_billed_with_delivery_reminder_New%20Version\" target=\"_blank\">Good Eggs\u003c/a>, the \u003ca href=\"http://www.pointreyesfarmersmarket.org\" target=\"_blank\">Saturday Point Reyes Farmers Market\u003c/a>, and the \u003ca href=\"http://www.sanrafaelmarket.org\" target=\"_blank\">Sunday San Rafael Farmers Market\u003c/a>. $6.49 for 10.\u003c/p>\n\n",
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"excerpt": "Where can you find the best corn tortillas in the Bay Area? Well, it depends on what you're looking for. Kate Williams tried the best of the best to help you find your favorites, whether you're looking for a traditional tortilla or one made from high-end heirloom corn.",
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"description": "Where can you find the best corn tortillas in the Bay Area? Well, it depends on what you're looking for. Kate Williams tried the best of the best to help you find your favorites, whether you're looking for a traditional tortilla or one made from high-end heirloom corn.",
"title": "Taste Test: Bay Area Corn Tortillas are on Point | KQED",
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"headline": "Taste Test: Bay Area Corn Tortillas are on Point",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the Bay Area may not have best best \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/08/28/bay-area-bites-guide-to-6-favorite-falafel-joints-in-the-bay/\">falafel\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/05/10/tasting-some-local-hummus-options-are-better-than-others/\">hummus\u003c/a>, we do live in a blessed place for corn tortillas. The East Bay in particular is chock full of factories, churning out fresh, affordable tortillas each and every day. Local restaurants are also getting into the game — some are even \u003ca href=\"https://en.wikipedia.org/wiki/Nixtamalization\" target=\"_blank\">nixtamalizing\u003c/a> heirloom corn in house and making their own masa. Other small producers bring their unique hand-formed tortillas to farmers markets and small grocery stores around town.\u003c/p>\n\u003cp>It is, in other words, a good time to be a tortilla lover.\u003c/p>\n\u003cp>But with so many options, it is hard to know where to turn when you’re looking for the best wraps for your taco fillings. We got out to some of the Bay’s best factories and restaurants to find the answer. It turns out, however, that the answer is not so simple — the “best” tortillas are really dependent on what you’re looking for. We sampled each tortilla fresh (if it was sold hot) or steamed (if it was sold cold) and then reheated in two ways: toasted over a gas burner and fried in a little vegetable oil.\u003c/p>\n\u003cp>\u003cstrong>Best Traditional Tortillas:\u003c/strong> \u003ca href=\"http://www.mipueblo.com/mipueblo/departamentos/tortilleria/\" target=\"_blank\">\u003cstrong>Mi Pueblo Food Center Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal.jpg\" alt=\"Mi Pueblo corn tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-packaging-horizontal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/mi-pueblo-unwrapped.jpg\" alt=\"Mi Pueblo’s tortillas are made in house and sold hot.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-102626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/mi-pueblo-unwrapped-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mi Pueblo’s tortillas are made in house and sold hot. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mi Pueblo is a large Mexican grocery store chain with locations throughout Northern California. It’s not a particularly remarkable store until you smell the tortillas. The tortilleria churns out what must be thousands of freshly made corn tortillas each day, packaged in towering stacks in plastic bags and kept warm in massive coolers. I didn’t even make it to my car before ripping into the bag and tearing off a sample. Fresh out of the bag, the thin, flaky tortillas are well-seasoned with a subtle sweetness from the corn. When toasted, these tortillas puff delightfully like a pita, but they turn a little tough and dry around the edges. It’s far better to reheat these guys in a little oil or by steaming — these methods enhance the sweet notes of the corn and keep the texture soft and pliable. They’d make excellent enchilada tortillas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Runner-up Traditional Tortillas: \u003c/strong>\u003ca href=\"http://www.lafincatortilleria.com/products/corn-tortillas\" target=\"_blank\">\u003cstrong>La Finca Taquito Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-finca-packaging-horizontal.jpg\" alt=\"La Finca Taquito Corn Tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-packaging-horizontal-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Finca Taquito Corn Tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102621\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-finca-unwrapped-2.jpg\" alt=\"La Finca’s tortillas are used in many of the taco trucks and taqueria’s in Oakland.\" width=\"1920\" height=\"1320\" class=\"size-full wp-image-102621\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-1440x990.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-1180x811.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-finca-unwrapped-2-960x660.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Finca’s tortillas are used in many of the taco trucks and taqueria’s in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I didn’t love La Finca’s tortillas the first time I tasted them. They’re basic, fairly neutral specimens, with barely noticeable corn flavor and a far more distinctive plastic-y note, likely from sitting hot in a plastic bag for hours. Steaming and toasting didn’t help the issue, but frying the tortilla in oil did offer a hint. La Finca’s tortillas are most commonly found at taco trucks and taquerias in Oakland’s Fruitvale district. What the tortillas need, then, is a slick of hot oil and a flavorful accompaniment. I later used leftovers to make carnitas tacos and forgot my earlier quibbles. The tortilla’s flaws when eaten solo are its greatest strengths when used to build a taco — it provides a chewy, stretchy blank canvas for hearty, flavorful meat fillings and piquant salsas. For those who aren’t afraid of hot fryer oil, La Finca tortillas also make excellent homemade chips.\u003c/p>\n\u003cp>\u003cstrong>Best Hearty Tortillas:\u003c/strong> \u003ca href=\"http://www.lapalmasf.com/about.html\" target=\"_blank\">\u003cstrong>La Palma Handmade Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-palma-in-bag-e1446070996317.jpg\" alt=\"La Palma handmade corn tortillas.\" width=\"1920\" height=\"1524\" class=\"size-full wp-image-102622\">\u003cfigcaption class=\"wp-caption-text\">La Palma handmade corn tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/la-palma-unwrapped-1.jpg\" alt=\"For the best hearty, handmade tortillas, look no further than La Palma.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-102623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/la-palma-unwrapped-1-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">For the best hearty, handmade tortillas, look no further than La Palma. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in the know where to find the best tortillas in the Bay and you’ll always get the same two-word answer: “La Palma.” The Mexicatessen at 24th and Florida in San Francisco’s Mission District is indeed notable for its commitment to high-quality masa products. It sells fresh, house-made masa and tamales in addition to both handmade and machine made tortillas. The effort is evident. La Palma’s handmade tortillas are some of the best I’ve eaten. They’re gigantic, thick, and bread-like, with serious corn flavor and a hint of toastiness. These tortillas are excellent straight out of the bag, but they don’t suffer from reheating. Toasting on a burner just enhances the flavor of the corn and doesn’t dry the crazy-moist tortillas out in the slightest. A dip in hot oil turns the tortilla flaky — a pleasant surprise.\u003c/p>\n\u003cp>\u003cstrong>Runner-up Hearty Tortillas:\u003c/strong> \u003ca href=\"http://www.primaveratamales.com/html/products.php\" target=\"_blank\">\u003cstrong>Primavera Large Stone Ground Organic Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/primavera-packaging.jpg\" alt=\"Primavera stone ground organic tortillas.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-102627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-packaging-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Primavera stone ground organic tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102628\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/primavera-unwrapped.jpg\" alt=\"Primavera’s tortillas are widely available across the Bay Area.\" width=\"1920\" height=\"1313\" class=\"size-full wp-image-102628\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-400x274.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-1440x985.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/primavera-unwrapped-960x657.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Primavera’s tortillas are widely available across the Bay Area. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also on the thick and hearty side are Primavera’s tortillas. The popular tortilla and tamale company bases its recipes on Diana Kennedy’s The Cuisines of Mexico, and this rustic, homemade style certainly comes through in the final product. Each tortilla is distinctive and thick, with distinct nutty and sweet corn notes. While the tortillas could use some salt, they’re still a solid option, steamed, toasted and fried. While expensive ($6.49 for a dozen) Primavera tortillas are made with non-GMO organic corn. The price could be worth the cost if you are concerned about such things.\u003c/p>\n\u003cp>\u003cstrong>Best Heirloom Tortillas:\u003c/strong> \u003ca href=\"http://calaveraoakland.com/menu/\" target=\"_blank\">\u003cstrong>Calavera Blue Corn Tortillas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/calavera-unwrapped-2.jpg\" alt=\"Calavera’s tortillas are available for dine-in or take-out.\" width=\"1920\" height=\"1331\" class=\"size-full wp-image-102617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-400x277.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-800x555.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-1440x998.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-1180x818.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/calavera-unwrapped-2-960x666.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Calavera’s tortillas are available for dine-in or take-out. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like La Palma and Primavera, Calavera makes its own masa in-house and hand-presses tortillas to order. But what sets this new Oakland restaurant apart is the corn it sources to make both its blue and yellow tortillas. Calavera brings in its corn from Anson Mills, one of the best (okay, probably the best) source for heirloom varieties of American grains like corn. And the results are outstanding. Calavera’s tortillas, which you can taste while dining at the restaurant or order ahead for take-out, are earthy and rich in ways that tortillas made with standard varieties of corn can never reach. The tortillas are soft, moist, and pliable, even when eaten cold — not an easy accomplishment. They’re also impeccably seasoned, making the tortillas an excellent snack, sans toppings. I preferred steaming these tortillas to reheat them, although toasting is not a bad option. Hot oil detracts from the complexity of the corn, so I would likely not go that route again.\u003c/p>\n\u003cp>\u003cstrong>Runner-up Heirloom Tortillas:\u003c/strong> \u003ca href=\"http://tortillasdelatierra.com/products\" target=\"_blank\">\u003cstrong>Tortillas de la Tierra White Corn Delgadas\u003c/strong>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_102618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/de-la-tierra-packaging.jpg\" alt=\"Tortillas de la Tierra tortillas.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-102618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-packaging-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortillas de la Tierra tortillas. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_102619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/10/de-la-tierra-unwrapped.jpg\" alt=\"Tortillas from de la Tierra are subtle and sweet.\" width=\"1920\" height=\"1307\" class=\"size-full wp-image-102619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-1440x980.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-1180x803.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/10/de-la-tierra-unwrapped-960x654.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tortillas from de la Tierra are subtle and sweet. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a similar vein are the products from Novato-based Tortillas de la Tierra. The small company sells cornmeal and masa made from organic and heirloom grains, in addition to a line-up of a couple different sized tortillas. Their white corn delgadas are petite and thick, with a very moist interior and slightly flaky texture. The corn flavor is subtle, and could have been enhanced with a slightly heavier hand with the salt. Still, they’re solid tortillas, and taste even better when lightly toasted. Steaming is also a good option for reheating, but I’d skip the hot oil. Like the tortillas from Calavera, the extra fat overpowers the distinctive sweetness of the corn.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mipueblo.com/mipueblo/\" target=\"_blank\">Mi Pueblo\u003c/a> tortillas are available at \u003ca href=\"http://www.mipueblo.com/mipueblo/stores/\" target=\"_blank\">Mi Pueblo Food Center\u003c/a>. $2.99 for 80.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafincatortilleria.com\" target=\"_blank\">La Finca\u003c/a> tortillas are available at various \u003ca href=\"http://www.lafincatortilleria.com/about/where-to-buy\" target=\"_blank\">East Bay Mexican grocery stores\u003c/a> and at \u003ca href=\"http://www.lafincatortilleria.com/about\" target=\"_blank\">La Finca Tortilleria’s retail store\u003c/a>. $1.69 for five dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/home.html\" target=\"_blank\">La Palma\u003c/a> tortillas are available at \u003ca href=\"http://www.lapalmasf.com/contact.html\" target=\"_blank\">La Palma\u003c/a>. $4.39 for one dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.primaveratamales.com\" target=\"_blank\">Primavera\u003c/a> tortillas are available at \u003ca href=\"http://www.andronicos.com\" target=\"_blank\">Andronico’s\u003c/a>, \u003ca href=\"http://www.berkeleybowl.com\" target=\"_blank\">Berkeley Bowl\u003c/a>, \u003ca href=\"http://www.biritemarket.com\" target=\"_blank\">Bi-Rite Market\u003c/a>, the \u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Plaza Farmers Market\u003c/a>, \u003ca href=\"https://www.goodeggs.com/sfbay/primavera/large-organic-tortillas/51881e745e3312020000011d\" target=\"_blank\">Good Eggs\u003c/a>, \u003ca href=\"http://rockridgemarkethall.com\" target=\"_blank\">Market Hall\u003c/a>, \u003ca href=\"http://molliestones.com\" target=\"_blank\">Mollie Stone’s\u003c/a>, \u003ca href=\"http://www.montereymarket.com\" target=\"_blank\">Monterey Market\u003c/a>, \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a>, and select \u003ca href=\"https://www.wholefoodsmarket.com\" target=\"_blank\">Whole Foods\u003c/a>. $5.99 to 6.49 for one dozen.\u003c/p>\n\u003cp>\u003ca href=\"http://calaveraoakland.com\" target=\"_blank\">Calavera\u003c/a> tortillas are available for to-go orders at \u003ca href=\"http://calaveraoakland.com/contact/\" target=\"_blank\">Calavera\u003c/a>. $3 for four.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"excerpt": "This new episode reviews an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, a steakhouse in Napa and a Jewish deli in San Francisco's Mission district.",
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"description": "This new episode reviews an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, a steakhouse in Napa and a Jewish deli in San Francisco's Mission district.",
"title": "Check, Please! Bay Area reviews: Camber Montclair, Cole's Chop House, Wise Sons Jewish Deli | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 7 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://camberoakland.com/Home\" target=\"_blank\">Camber Montclair Restaurant & Bar\u003c/a>, an Oakland eatery serving a combination of Laotian, Burmese and Pakistani flavors, \u003ca href=\"http://www.coleschophouse.com/\" target=\"_blank\">Cole's Chop House\u003c/a>, a steakhouse with a relaxed atmosphere and professional service in Napa, and \u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">Wise Sons Jewish Deli\u003c/a>, a deli serving house-smoked pastrami, fresh-made pickles and warm-baked bread in San Francisco's Mission district. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>wines from Spain's Cariñena region\u003c/strong>.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/3MAY36GpfNU'\n title='//www.youtube.com/embed/3MAY36GpfNU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Where to Find Marvelous Macarons in the East Bay",
"title": "Where to Find Marvelous Macarons in the East Bay",
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"content": "\u003cp>While these pretty, pastel-colored confections have been popularized by the French, \u003cem>macarons\u003c/em> actually originated from the ovens of masterful Venetian chefs in Italy. Not to be confused with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Macaroon\" target=\"_blank\">macaroons\u003c/a>\u003c/em> (although they \u003ca href=\"http://www.thekitchn.com/whats-the-difference-macaroons-63982\" target=\"_blank\">share two basic ingredients\u003c/a>), the foundation of these meringue-based treats is almond flour, confectioners' sugar, superfine sugar and egg whites. You'll find them garnished with any number of fillings, such as chocolate cream \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Ganache\" target=\"_blank\">ganache\u003c/a>\u003c/em>, \u003ca href=\"https://en.wikipedia.org/wiki/Buttercream\" target=\"_blank\">buttercreams\u003c/a> or herb, nut or fruit-based concoctions. Here's where you can find this colorful eye candy in the East Bay, and be sure to let us know your favorites in the comments. \u003c/p>\n\u003cfigure id=\"attachment_100927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5551.jpg\" alt=\"Shades of Sugar Bakeshop's sweet works of art.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shades of Sugar Bakeshop's sweet works of art. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a> doesn't have its own brick-and-mortar space yet, it does give you an excuse to visit the \u003ca href=\"http://www.cattowncafe.com/\" target=\"_blank\">Cat Town Cafe\u003c/a> which sells owner-baker Eric Szeto's beautiful macarons -- available in both petite and regular sizes. I think they're the closest that you'll find in the East Bay (flavor and texture-wise) to what's arguably considered the gold standard of \u003cem>macarons\u003c/em>: the renowned \u003cem>douceurs\u003c/em> produced by the Parisian \u003cem>pâtisserie\u003c/em>\u003ca href=\"https://www.laduree.com/en_fr/\" target=\"_blank\"> Ladurée\u003c/a> for over 150 years. \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">At the latest Eat Real Festival\u003c/a>, Szeto had a sumptuous seasonal buffet of macaron flavors created with locally-sourced ingredients: apricot and \u003ca href=\"https://www.facebook.com/JelliclesFarm\" target=\"_blank\">Jellicles Farm\u003c/a> red shiso leaves with a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Lapsang_souchong\" target=\"_blank\">Lapsang souchong\u003c/a>\u003c/em> tea ganache; cacao with a \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake Brewing Company's Imperial stout\u003c/a> chocolate ganache; \u003ca href=\"https://www.lafaza.com/\" target=\"_blank\">LAFAZA\u003c/a> Madagascar vanilla with bourbon ganache; \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi\u003c/a> Earl Grey tea with Meyer lemon ganache. Szeto can whip up custom macaron flavors and other desserts on request via his website. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a>\u003c/strong>\u003cbr>\nCat Town Cafe [\u003ca href=\"https://goo.gl/maps/CKEXZeJHZRJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2869 Broadway\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 891-1100\u003cbr>\nHours: Wed-Sat 9:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sosbakeshop\" target=\"_blank\">SOS Bakeshop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sosbakeshop\" target=\"_blank\">@sosbakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100816\" class=\"wp-caption aligncenter\" style=\"max-width: 1911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/masse2.jpg\" alt=\"The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home.\" width=\"1911\" height=\"1075\" class=\"size-full wp-image-100816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2.jpg 1911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-960x540.jpg 960w\" sizes=\"(max-width: 1911px) 100vw, 1911px\">\u003cfigcaption class=\"wp-caption-text\">The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you step into \u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>, one of the co-owners -- Paul and Marcia Masse -- will be sure to greet you with a big smile while you stare longingly at the sumptuous desserts on display in their pastry case. A longstanding favorite of Berkeley's Gourmet Ghetto neighborhood for over 18 years, their macarons taste as vibrant as their bright, festive colors. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>\u003c/strong>\u003cbr>\n1469 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/hgqWb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1004\u003cbr>\nHours: Sun-Mon 8am-4pm; Wed-Sat 8am-6pm; Closed Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Masses-Pastries-53568106245/\" target=\"_blank\">Masse's Pastries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marciamasse\" target=\"_blank\">@marciamasse\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/miette.jpg\" alt=\"Miette's charming macarons all in a row.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miette's darling macarons all lined up in a row. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping through the picturesque doors of Oakland's \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> location is like walking into a charming, life-sized dollhouse from the 1950s. Their delicious macarons are artfully stacked inside glass cookie jars on the counter, with several standard flavors to choose from such as pistachio, chocolate and hazelnut. A few seasonal selections are also available; notable summery flavors included rose-geranium, \u003cem>dulce de leche\u003c/em> and coffee. There's additional stores in San Francisco and Marin where you can also pick up cookies, cakes and other irresistible desserts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.miette.com/main/\" target=\"_blank\">Miette\u003c/a>\u003c/strong>\u003cbr>\n85 Webster St. [\u003ca href=\"https://goo.gl/maps/nEMGL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 663-1300\u003cbr>\nHours: Mon-Sat 11am-5:30pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Miette-50272059150\" target=\"_blank\">Miette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/miettemeg\" target=\"_blank\">@miettemeg\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sugarie.jpg\" alt=\"A vivid palette of flavors is available at Sugarie Bakery in Pleasanton.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vivid palette of flavors is available at Sugarie Bakery in Pleasanton. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened \u003ca href=\"http://patch.com/california/pleasanton/sprouts--shutters-sugarie-bake-shop-open\" target=\"_blank\">last year\u003c/a> by Natalie Wong and her husband Russ Trapani, \u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a> carries a \u003ca href=\"http://www.sugariebakeshop.com/#!macaron-flavors/cy9p\" target=\"_blank\">vivid palette of macaron flavors\u003c/a>. From tropical fruits (such as lychee and mango passionfruit) to Earl Grey and green teas, there's also more creative combinations such as espresso rum and black sesame banana. Selection varies on a daily basis and Sugarie sells other baked goods and savory dishes, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003c/strong>\u003cbr>\n3500 Bernal Ave. Ste. 155 [\u003ca href=\"https://goo.gl/maps/50Gyu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPleasanton, CA 94566\u003cbr>\nPh: (925) 789-9067\u003cbr>\nHours: Wed-Fri 8am-6pm; Sat 9am-6pm; Sun 9am-4pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sugariebakeshop\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sugariebakeshop\" target=\"_blank\">@sugariebakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5444.jpg\" alt=\"It's hard to top the sheer number of flavors available at Tous Les Jours.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It's hard to top the sheer number of flavors available at Tous Les Jours. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's no secret that Asians and Asian-Americans are partial to European-style pastries, and there's numerous chains (like this Korean franchise with multiple locations across the world) that pay homage to its baked goods. The Dublin-based \u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a> store is jam-packed with both traditional items like baguettes and brioches as well as their own fusiony-foodstuffs like croissants filled with sweet rice and red beans. Made with organic flour, you can pick from typical flavors or more unique ones such as blueberry lavender, salted caramel, red velvet, peanut butter-and-jelly, green tea and vanilla (pictured above). There's pre-packed gift sets or just choose a few to be elegantly boxed up in a green-striped box.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a>\u003c/strong>\u003cbr>\n7151 Amador Plaza Rd. [\u003ca href=\"https://goo.gl/maps/Bas8p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 828-7081\u003cbr>\nHours: Mon-Fri 7am-9pm; Sat 8am-9pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TousLesJoursUSA\" target=\"_blank\">Tous Les Jours USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/touslesjoursusa\" target=\"_blank\">@TousLesJoursUSA\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5682.jpg\" alt=\"Macarons are pretty in pink boxes from Creme Si Bon.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macarons are pretty in pink boxes from Creme Si Bon. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another bakery with a wide assortment of flavors and hues is San Ramon's \u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>. There's usually at least 19 different macarons in the case (and custom ones are available on request,) so you'll be sure to find something that tempts you. Standout flavors include lychee and rose, champagne, mango, blueberry and mocha. Along with their cupcakes, tarts and other pastries, there's hot sandwiches and quiches, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>\u003c/strong>\u003cbr>\n192 Market Pl. [\u003ca href=\"https://goo.gl/maps/iutfuqaH21J2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Ramon, CA 94583\u003cbr>\nPh: (925) 804-6261\u003cbr>\nHours: Sun-Thu 9am-6pm; Fri-Sat 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cremesibon\" target=\"_blank\">Creme Si Bon\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CremeSiBon\" target=\"_blank\">@CremeSiBon\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pano.jpg\" alt=\"There's macarons of all sizes and flavors at La PanotiQ in Livermore.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There's macarons of all sizes and flavors at La PanotiQ in Livermore. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With five locations spread throughout the Bay Area (and another that's coming soon to Berkeley), Livermore's \u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a> French bakery has the minimalist decor of a refined art gallery. Miniature, regular and the large, saucer-sized \"Runny Heart\" macarons are lined up just so alongside eclairs, cakes and other enticements in their pastry case. The Runny Heart's come in two flavors -- chocolate or salted caramel -- when you're seeking more macaron that a bite-sized portion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a>\u003c/strong>\u003cbr>\n2470 1st St., Ste. 110 [\u003ca href=\"https://goo.gl/maps/0TtYE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 292-1916\u003cbr>\nHours: Sun-Thu 8am-8pm; Fri-Sat 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/La-PanotiQ-Livermore-404956503004191\" target=\"_blank\">La PanotiQ Livermore\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lapanotiq\" target=\"_blank\">@lapanotiq\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5989.jpg\" alt=\"Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a> primarily focuses on catering and special orders through her website, but you can also find at least five daily flavors for sale in Oakland City Center's \u003ca href=\"http://www.thecupcakecove.com/\" target=\"_blank\">Cupcake Cove\u003c/a>. Thai tea, Rice Krispies, mint chip, cookie & cream and Earl Grey were in the case on a recent visit, and if you buy 5, you get one free. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003c/strong>\u003cbr>\nCupcake Cove\u003cbr>\n500 12th St., Ste 136 [\u003ca href=\"https://goo.gl/maps/iskXiJMy16p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 386-9476\u003cbr>\nHours: Mon-Fri 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/macaronsbynatalie\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nataliemacarons\" target=\"_blank\">@nataliemacarons\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52581.jpg\" alt=\"Feel Good Bakery touts the gluten-free ingredients of these almond flour-based desserts.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Feel Good Bakery touts the gluten-free ingredients of these almond-based desserts \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coated with sprinkles or nuts and filled with a rich cream, \u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery's\u003c/a> macarons are denser and more substantial than your usual macaron; they're closer in texture to small whoopie pies. It's worth taking advantage of their baker's dozen special -- especially if they have wonderful seasonal flavors like fig available. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St. [\u003ca href=\"https://goo.gl/maps/7xhFl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 864-2733\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-8pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Feel-Good-Bakery-64344642813\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5263.jpg\" alt=\"Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda\" width=\"1920\" height=\"1066\" class=\"size-full wp-image-100823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1440x800.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "100384 http://ww2.kqed.org/bayareabites/?p=100384",
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"excerpt": "Here’s nine places where you can find this colorful eye candy in the East Bay.",
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"description": "Here’s nine places where you can find this colorful eye candy in the East Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While these pretty, pastel-colored confections have been popularized by the French, \u003cem>macarons\u003c/em> actually originated from the ovens of masterful Venetian chefs in Italy. Not to be confused with \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Macaroon\" target=\"_blank\">macaroons\u003c/a>\u003c/em> (although they \u003ca href=\"http://www.thekitchn.com/whats-the-difference-macaroons-63982\" target=\"_blank\">share two basic ingredients\u003c/a>), the foundation of these meringue-based treats is almond flour, confectioners' sugar, superfine sugar and egg whites. You'll find them garnished with any number of fillings, such as chocolate cream \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Ganache\" target=\"_blank\">ganache\u003c/a>\u003c/em>, \u003ca href=\"https://en.wikipedia.org/wiki/Buttercream\" target=\"_blank\">buttercreams\u003c/a> or herb, nut or fruit-based concoctions. Here's where you can find this colorful eye candy in the East Bay, and be sure to let us know your favorites in the comments. \u003c/p>\n\u003cfigure id=\"attachment_100927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5551.jpg\" alt=\"Shades of Sugar Bakeshop's sweet works of art.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100927\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5551-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shades of Sugar Bakeshop's sweet works of art. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a> doesn't have its own brick-and-mortar space yet, it does give you an excuse to visit the \u003ca href=\"http://www.cattowncafe.com/\" target=\"_blank\">Cat Town Cafe\u003c/a> which sells owner-baker Eric Szeto's beautiful macarons -- available in both petite and regular sizes. I think they're the closest that you'll find in the East Bay (flavor and texture-wise) to what's arguably considered the gold standard of \u003cem>macarons\u003c/em>: the renowned \u003cem>douceurs\u003c/em> produced by the Parisian \u003cem>pâtisserie\u003c/em>\u003ca href=\"https://www.laduree.com/en_fr/\" target=\"_blank\"> Ladurée\u003c/a> for over 150 years. \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">At the latest Eat Real Festival\u003c/a>, Szeto had a sumptuous seasonal buffet of macaron flavors created with locally-sourced ingredients: apricot and \u003ca href=\"https://www.facebook.com/JelliclesFarm\" target=\"_blank\">Jellicles Farm\u003c/a> red shiso leaves with a \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Lapsang_souchong\" target=\"_blank\">Lapsang souchong\u003c/a>\u003c/em> tea ganache; cacao with a \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake Brewing Company's Imperial stout\u003c/a> chocolate ganache; \u003ca href=\"https://www.lafaza.com/\" target=\"_blank\">LAFAZA\u003c/a> Madagascar vanilla with bourbon ganache; \u003ca href=\"http://www.numitea.com/\" target=\"_blank\">Numi\u003c/a> Earl Grey tea with Meyer lemon ganache. Szeto can whip up custom macaron flavors and other desserts on request via his website. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sosbakeshop.com/\" target=\"_blank\">Shades of Sugar Bakeshop\u003c/a>\u003c/strong>\u003cbr>\nCat Town Cafe [\u003ca href=\"https://goo.gl/maps/CKEXZeJHZRJ2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n2869 Broadway\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 891-1100\u003cbr>\nHours: Wed-Sat 9:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sosbakeshop\" target=\"_blank\">SOS Bakeshop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sosbakeshop\" target=\"_blank\">@sosbakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100816\" class=\"wp-caption aligncenter\" style=\"max-width: 1911px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/masse2.jpg\" alt=\"The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home.\" width=\"1911\" height=\"1075\" class=\"size-full wp-image-100816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2.jpg 1911w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/masse2-960x540.jpg 960w\" sizes=\"(max-width: 1911px) 100vw, 1911px\">\u003cfigcaption class=\"wp-caption-text\">The colorful macarons from Masse's Pastries make a lovely gift (but it's understandable if you eat them all before they get home. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you step into \u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>, one of the co-owners -- Paul and Marcia Masse -- will be sure to greet you with a big smile while you stare longingly at the sumptuous desserts on display in their pastry case. A longstanding favorite of Berkeley's Gourmet Ghetto neighborhood for over 18 years, their macarons taste as vibrant as their bright, festive colors. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.massespastries.com/\" target=\"_blank\">Masse’s Pastries\u003c/a>\u003c/strong>\u003cbr>\n1469 Shattuck Ave. [\u003ca href=\"https://goo.gl/maps/hgqWb\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1004\u003cbr>\nHours: Sun-Mon 8am-4pm; Wed-Sat 8am-6pm; Closed Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Masses-Pastries-53568106245/\" target=\"_blank\">Masse's Pastries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marciamasse\" target=\"_blank\">@marciamasse\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100821\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/miette.jpg\" alt=\"Miette's charming macarons all in a row.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/miette-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miette's darling macarons all lined up in a row. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stepping through the picturesque doors of Oakland's \u003ca href=\"https://www.miette.com/\" target=\"_blank\">Miette\u003c/a> location is like walking into a charming, life-sized dollhouse from the 1950s. Their delicious macarons are artfully stacked inside glass cookie jars on the counter, with several standard flavors to choose from such as pistachio, chocolate and hazelnut. A few seasonal selections are also available; notable summery flavors included rose-geranium, \u003cem>dulce de leche\u003c/em> and coffee. There's additional stores in San Francisco and Marin where you can also pick up cookies, cakes and other irresistible desserts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.miette.com/main/\" target=\"_blank\">Miette\u003c/a>\u003c/strong>\u003cbr>\n85 Webster St. [\u003ca href=\"https://goo.gl/maps/nEMGL\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 663-1300\u003cbr>\nHours: Mon-Sat 11am-5:30pm; Sun 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Miette-50272059150\" target=\"_blank\">Miette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/miettemeg\" target=\"_blank\">@miettemeg\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/sugarie.jpg\" alt=\"A vivid palette of flavors is available at Sugarie Bakery in Pleasanton.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/sugarie-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A vivid palette of flavors is available at Sugarie Bakery in Pleasanton. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened \u003ca href=\"http://patch.com/california/pleasanton/sprouts--shutters-sugarie-bake-shop-open\" target=\"_blank\">last year\u003c/a> by Natalie Wong and her husband Russ Trapani, \u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a> carries a \u003ca href=\"http://www.sugariebakeshop.com/#!macaron-flavors/cy9p\" target=\"_blank\">vivid palette of macaron flavors\u003c/a>. From tropical fruits (such as lychee and mango passionfruit) to Earl Grey and green teas, there's also more creative combinations such as espresso rum and black sesame banana. Selection varies on a daily basis and Sugarie sells other baked goods and savory dishes, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sugariebakeshop.com/\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003c/strong>\u003cbr>\n3500 Bernal Ave. Ste. 155 [\u003ca href=\"https://goo.gl/maps/50Gyu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPleasanton, CA 94566\u003cbr>\nPh: (925) 789-9067\u003cbr>\nHours: Wed-Fri 8am-6pm; Sat 9am-6pm; Sun 9am-4pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sugariebakeshop\" target=\"_blank\">Sugarie Bake Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sugariebakeshop\" target=\"_blank\">@sugariebakeshop\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5444.jpg\" alt=\"It's hard to top the sheer number of flavors available at Tous Les Jours.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5444-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It's hard to top the sheer number of flavors available at Tous Les Jours. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's no secret that Asians and Asian-Americans are partial to European-style pastries, and there's numerous chains (like this Korean franchise with multiple locations across the world) that pay homage to its baked goods. The Dublin-based \u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a> store is jam-packed with both traditional items like baguettes and brioches as well as their own fusiony-foodstuffs like croissants filled with sweet rice and red beans. Made with organic flour, you can pick from typical flavors or more unique ones such as blueberry lavender, salted caramel, red velvet, peanut butter-and-jelly, green tea and vanilla (pictured above). There's pre-packed gift sets or just choose a few to be elegantly boxed up in a green-striped box.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.tljus.com/\" target=\"_blank\">Tous les Jours\u003c/a>\u003c/strong>\u003cbr>\n7151 Amador Plaza Rd. [\u003ca href=\"https://goo.gl/maps/Bas8p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nDublin, CA 94568\u003cbr>\nPh: (925) 828-7081\u003cbr>\nHours: Mon-Fri 7am-9pm; Sat 8am-9pm; Sun 8am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TousLesJoursUSA\" target=\"_blank\">Tous Les Jours USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/touslesjoursusa\" target=\"_blank\">@TousLesJoursUSA\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5682.jpg\" alt=\"Macarons are pretty in pink boxes from Creme Si Bon.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5682-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Macarons are pretty in pink boxes from Creme Si Bon. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another bakery with a wide assortment of flavors and hues is San Ramon's \u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>. There's usually at least 19 different macarons in the case (and custom ones are available on request,) so you'll be sure to find something that tempts you. Standout flavors include lychee and rose, champagne, mango, blueberry and mocha. Along with their cupcakes, tarts and other pastries, there's hot sandwiches and quiches, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cremesibon.com/\" target=\"_blank\">Creme Si Bon\u003c/a>\u003c/strong>\u003cbr>\n192 Market Pl. [\u003ca href=\"https://goo.gl/maps/iutfuqaH21J2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Ramon, CA 94583\u003cbr>\nPh: (925) 804-6261\u003cbr>\nHours: Sun-Thu 9am-6pm; Fri-Sat 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cremesibon\" target=\"_blank\">Creme Si Bon\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CremeSiBon\" target=\"_blank\">@CremeSiBon\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/pano.jpg\" alt=\"There's macarons of all sizes and flavors at La PanotiQ in Livermore.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/pano-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">There's macarons of all sizes and flavors at La PanotiQ in Livermore. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With five locations spread throughout the Bay Area (and another that's coming soon to Berkeley), Livermore's \u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a> French bakery has the minimalist decor of a refined art gallery. Miniature, regular and the large, saucer-sized \"Runny Heart\" macarons are lined up just so alongside eclairs, cakes and other enticements in their pastry case. The Runny Heart's come in two flavors -- chocolate or salted caramel -- when you're seeking more macaron that a bite-sized portion. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lapanotiq.com/\" target=\"_blank\">La PanotiQ\u003c/a>\u003c/strong>\u003cbr>\n2470 1st St., Ste. 110 [\u003ca href=\"https://goo.gl/maps/0TtYE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 292-1916\u003cbr>\nHours: Sun-Thu 8am-8pm; Fri-Sat 8am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/La-PanotiQ-Livermore-404956503004191\" target=\"_blank\">La PanotiQ Livermore\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lapanotiq\" target=\"_blank\">@lapanotiq\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_101361\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5989.jpg\" alt=\"Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101361\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5989-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Oakland City Center's Cupcake Cove also carries a small selection of Natalie's Macarons. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a> primarily focuses on catering and special orders through her website, but you can also find at least five daily flavors for sale in Oakland City Center's \u003ca href=\"http://www.thecupcakecove.com/\" target=\"_blank\">Cupcake Cove\u003c/a>. Thai tea, Rice Krispies, mint chip, cookie & cream and Earl Grey were in the case on a recent visit, and if you buy 5, you get one free. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://macaronsbynatalie.com\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003c/strong>\u003cbr>\nCupcake Cove\u003cbr>\n500 12th St., Ste 136 [\u003ca href=\"https://goo.gl/maps/iskXiJMy16p\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 386-9476\u003cbr>\nHours: Mon-Fri 11am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/macaronsbynatalie\" target=\"_blank\">Macarons by Natalie\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nataliemacarons\" target=\"_blank\">@nataliemacarons\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100818\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52581.jpg\" alt=\"Feel Good Bakery touts the gluten-free ingredients of these almond flour-based desserts.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-100818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52581-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Feel Good Bakery touts the gluten-free ingredients of these almond-based desserts \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Coated with sprinkles or nuts and filled with a rich cream, \u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery's\u003c/a> macarons are denser and more substantial than your usual macaron; they're closer in texture to small whoopie pies. It's worth taking advantage of their baker's dozen special -- especially if they have wonderful seasonal flavors like fig available. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://feelgoodbakery.com/\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003c/strong>\u003cbr>\n1650 Park St. [\u003ca href=\"https://goo.gl/maps/7xhFl\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 864-2733\u003cbr>\nHours: Mon-Fri 7am-8pm; Sat 8am-8pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Feel-Good-Bakery-64344642813\" target=\"_blank\">Feel Good Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cfigure id=\"attachment_100823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5263.jpg\" alt=\"Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda\" width=\"1920\" height=\"1066\" class=\"size-full wp-image-100823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-400x222.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-800x444.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1440x800.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1180x655.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-960x533.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-672x372.jpg 672w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5263-1038x576.jpg 1038w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio and honey lavendar macarons from Feel Good Bakery in Alameda \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Papillon, Marla Bakery, La Viga Restaurant",
"title": "Check, Please! Bay Area reviews: Papillon, Marla Bakery, La Viga Restaurant",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 6 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://www.papillonrestaurant.com/\" target=\"_blank\">Papillon\u003c/a>, a restaurant with Old World charm serving traditional dishes prepared tableside in Fremont, \u003ca href=\"http://www.marlabakery.com/\" target=\"_blank\">Marla Bakery\u003c/a>, a bakery that also serves organic breakfasts and brunches in San Francisco, and \u003ca href=\"http://chefmanuelmartinez.com/la-viga/\" target=\"_blank\">La Viga\u003c/a>, a restaurant serving contemporary Latin cuisine in Redwood City. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>the part of wine tasting after sipping.\u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/B6qnAPvrcrY\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! reviews a restaurant with Old World charm serving traditional dishes prepared tableside in Fremont, a bakery that also serves organic breakfasts and brunches in San Francisco, and a restaurant serving contemporary Latin cuisine in Redwood City. Host Leslie Sbrocco shares her wine expertise, discussing the part of wine tasting after sipping.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 6 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>This new episode reviews \u003ca href=\"http://www.papillonrestaurant.com/\" target=\"_blank\">Papillon\u003c/a>, a restaurant with Old World charm serving traditional dishes prepared tableside in Fremont, \u003ca href=\"http://www.marlabakery.com/\" target=\"_blank\">Marla Bakery\u003c/a>, a bakery that also serves organic breakfasts and brunches in San Francisco, and \u003ca href=\"http://chefmanuelmartinez.com/la-viga/\" target=\"_blank\">La Viga\u003c/a>, a restaurant serving contemporary Latin cuisine in Redwood City. \u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, discussing \u003cstrong>the part of wine tasting after sipping.\u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/B6qnAPvrcrY'\n title='//www.youtube.com/embed/B6qnAPvrcrY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Bites: Fantastic French Croissants in the East Bay",
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"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Flaky, buttery, crispy with a pillowy soft interior -- warm croissants fresh from the oven accompanied with a large bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Caf%C3%A9_au_lait\" target=\"_blank\" rel=\"noopener\">café au lait\u003c/a> \u003c/em> are the classic components of a \u003cem>petit déjeuner\u003c/em>, or a small French breakfast (although they're actually an \u003ca href=\"https://en.wikipedia.org/wiki/Viennoiserie\" target=\"_blank\" rel=\"noopener\">adaptation of a Viennese pastry\u003c/a>).\u003c/p>\n\u003cp>[contextly_sidebar id=\"VZLjVYJi5VTNDPovHeyWeFCSMz0Hxn70\"]\u003c/p>\n\u003cp>Francophiles living in the East Bay are fortunate to have several delightful French bakeries to satisfy their pastry fix, and these are worth traveling to if you live outside of the area. Let us know your favorites in the comments.\u003c/p>\n\u003ch3>Best Breakfast-in-a-Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5359.jpg\" alt=\"The magnificent ham-and-cheese croissant from Fournée Bakery.\" width=\"1920\" height=\"1083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-400x226.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-960x542.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent ham-and-cheese croissant from Fournée Bakery. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>\u003c/strong>\u003cbr>\n2912 Domingo Ave. [\u003ca href=\"https://goo.gl/maps/Edf95\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-9434\u003cbr>\nHours: Tue-Fri 7am-7pm; Sat 7:30am-7pm; Sun 8am-3pm; Mon 8am-7pm\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cp>After spending several weeks in France this summer, I helped stave off my croissant withdrawal by heading over to \u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>. They have a bountiful and magnificent buffet of picture-perfect croissants that rival what you'd find in Paris: traditional, ham-and-Manchego, roasted tomato-and-goat cheese and more (along with all of their fine breads, sandwiches, pizzas and glorious desserts). But their ham-and-egg croissant, with the meaty accoutrements baked into its center, is a truly inspired creation. It's all you need (plus coffee, of course) for a gourmet continental breakfast.\u003c/p>\n\u003ch3>Best Croissant du Jour\u003c/h3>\n\u003cfigure id=\"attachment_100754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52561.jpg\" alt=\"Crispian Bakery's specialty croissant is guaranteed to give you a sugar high.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispian Bakery's specialty croissant is guaranteed to give you a sugar high. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New to Alameda, \u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a> opened up its doors this past August and offers a fine array of baked goods -- including several tantalizing croissants. While you could opt for butter, \u003cem>pain au chocolat\u003c/em>, almond, or ham-and-cheese, their specialty croissant (which varies daily) is quite often their standout offering. On a recent visit, an almond-chocolate-pear confection dusted with powdered sugar was a sublime trifecta of sweet flavors.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003c/strong>\u003cbr>\n1700 Park St. [\u003ca href=\"https://goo.gl/maps/yuztJ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: 510-239-4751\u003cbr>\nHours: Tue-Sat 7am-7pm; Sun 7am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">@Crispian Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Pain aux Raisins\u003c/h3>\n\u003cfigure id=\"attachment_100722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_54661.jpg\" alt=\"The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard and Lenore Denoix, the husband-and-wife owners of \u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>, pride themselves on the wide range of artisanal breads and food they produce at their Livermore establishment. Three years ago, after retiring from their previous careers and with Richard yearning for a return to his French roots, they opened the doors to their bakery. Their nearly plate-sized \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pain_aux_raisins\" target=\"_blank\" rel=\"noopener\">pain aux raisins\u003c/a>\u003c/em> (with or without almonds) is big enough for two, depending on how hungry you are. It's a crunchy, golden brown pastry that's oozing with loads of sugar and butter.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003c/strong>\u003cbr>\n50 S. Livermore Ave. [\u003ca href=\"https://goo.gl/maps/1yJp2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 455-3048\u003cbr>\nHours: Tue-Fri 7am-3pm; Sat-Sun 8am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cassecroutebakery\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Unconventional Croissant\u003c/h3>\n\u003cfigure id=\"attachment_101350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5690.jpg\" alt=\"Starter Bakery's pretzel croissant marries the best flavors of both foods.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery's pretzel croissant marries the best flavors of both foods. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a> doesn't have a brick-and-mortar location, their delicious pastries (such as their signature \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\" rel=\"noopener\">kouign amann\u003c/a>\u003c/em>), quiches, granola and other foodstuffs can be found at \u003ca href=\"http://starterbakery.com/contact/#contactusform\" target=\"_blank\" rel=\"noopener\">multiple retail locations throughout the Bay Area\u003c/a>. Visit either the Grand Lake, Temescal or Montclair farmers' markets if you want to choose from a broader selection of croissants: almond, chocolate, cinnamon roll, butter, ham and cheese or spinach feta. They've also got twice-baked croissants that are heated for a bit, then sliced in half and stuffed full with extra almonds, chocolate or ham and cheese, and returned to the oven to bake some more until crispy. A recent visit to the Grand Lake farmers' market discovered a hybrid gem -- a pretzel croissant -- which married the sour tang of a pretzel with the buttery light layers of a croissant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003c/strong>\u003cbr>\n1552 Beach Street (Wholesale Inquiries) [\u003ca href=\"https://goo.gl/maps/hWLpvoXwY3z\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-6400\u003cbr>\nHours: Sat 9am-2pm (Grand Lake Farmers' Market); Sun 9am-1pm (Temescal and Montclair Farmers' Markets)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/starterbakery\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/starterbakery\" target=\"_blank\" rel=\"noopener\">@starterbakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Fruit-Filled Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/farine.jpg\" alt=\"La Farine's chocolatine and "heart-healthy" apple walnut croissant.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's chocolatine and \"heart-healthy\" apple walnut croissant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With three locations in Oakland, \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a> has passed down from its founder to two subsequent generations of proprietors. The original location has been open on College Avenue since 1977 and has a loyal clientele for their morning buns and other French \u003cem>boulangerie\u003c/em> items. A hand-painted sign outside that welcomes customers into their quaint storefront jokingly assures that their delectable apple walnut croissant will \"keep the doctor away.\" If you'd like a naughtier version, try their \u003cem>\u003ca href=\"http://www.lafarine.com/pastries/\" target=\"_blank\" rel=\"noopener\">chocolatine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave. [\u003ca href=\"https://goo.gl/maps/1j1ah\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0338\u003cbr>\nHours: Everyday 7:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaFarine\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaFarineBakery\" target=\"_blank\" rel=\"noopener\">@LaFarineBakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Flaky, buttery, crispy with a pillowy soft interior -- warm croissants fresh from the oven accompanied with a large bowl of \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Caf%C3%A9_au_lait\" target=\"_blank\" rel=\"noopener\">café au lait\u003c/a> \u003c/em> are the classic components of a \u003cem>petit déjeuner\u003c/em>, or a small French breakfast (although they're actually an \u003ca href=\"https://en.wikipedia.org/wiki/Viennoiserie\" target=\"_blank\" rel=\"noopener\">adaptation of a Viennese pastry\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Francophiles living in the East Bay are fortunate to have several delightful French bakeries to satisfy their pastry fix, and these are worth traveling to if you live outside of the area. Let us know your favorites in the comments.\u003c/p>\n\u003ch3>Best Breakfast-in-a-Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100724\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5359.jpg\" alt=\"The magnificent ham-and-cheese croissant from Fournée Bakery.\" width=\"1920\" height=\"1083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-400x226.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-1180x666.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5359-960x542.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The magnificent ham-and-cheese croissant from Fournée Bakery. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>\u003c/strong>\u003cbr>\n2912 Domingo Ave. [\u003ca href=\"https://goo.gl/maps/Edf95\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-9434\u003cbr>\nHours: Tue-Fri 7am-7pm; Sat 7:30am-7pm; Sun 8am-3pm; Mon 8am-7pm\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003cp>After spending several weeks in France this summer, I helped stave off my croissant withdrawal by heading over to \u003ca href=\"http://www.yelp.com/biz/fourn%C3%A9e-bakery-berkeley\" target=\"_blank\" rel=\"noopener\">Fournée Bakery\u003c/a>. They have a bountiful and magnificent buffet of picture-perfect croissants that rival what you'd find in Paris: traditional, ham-and-Manchego, roasted tomato-and-goat cheese and more (along with all of their fine breads, sandwiches, pizzas and glorious desserts). But their ham-and-egg croissant, with the meaty accoutrements baked into its center, is a truly inspired creation. It's all you need (plus coffee, of course) for a gourmet continental breakfast.\u003c/p>\n\u003ch3>Best Croissant du Jour\u003c/h3>\n\u003cfigure id=\"attachment_100754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52561.jpg\" alt=\"Crispian Bakery's specialty croissant is guaranteed to give you a sugar high.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52561-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispian Bakery's specialty croissant is guaranteed to give you a sugar high. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>New to Alameda, \u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a> opened up its doors this past August and offers a fine array of baked goods -- including several tantalizing croissants. While you could opt for butter, \u003cem>pain au chocolat\u003c/em>, almond, or ham-and-cheese, their specialty croissant (which varies daily) is quite often their standout offering. On a recent visit, an almond-chocolate-pear confection dusted with powdered sugar was a sublime trifecta of sweet flavors.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.crispianbakery.com/\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003c/strong>\u003cbr>\n1700 Park St. [\u003ca href=\"https://goo.gl/maps/yuztJ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: 510-239-4751\u003cbr>\nHours: Tue-Sat 7am-7pm; Sun 7am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">Crispian Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/crispianbakery\" target=\"_blank\" rel=\"noopener\">@Crispian Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Pain aux Raisins\u003c/h3>\n\u003cfigure id=\"attachment_100722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100722\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_54661.jpg\" alt=\"The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_54661-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pain aux raisins (with or without almonds) from Casse-Croûte are a golden brown, butterific treat. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Richard and Lenore Denoix, the husband-and-wife owners of \u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>, pride themselves on the wide range of artisanal breads and food they produce at their Livermore establishment. Three years ago, after retiring from their previous careers and with Richard yearning for a return to his French roots, they opened the doors to their bakery. Their nearly plate-sized \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Pain_aux_raisins\" target=\"_blank\" rel=\"noopener\">pain aux raisins\u003c/a>\u003c/em> (with or without almonds) is big enough for two, depending on how hungry you are. It's a crunchy, golden brown pastry that's oozing with loads of sugar and butter.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.c-cbakery.com/\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003c/strong>\u003cbr>\n50 S. Livermore Ave. [\u003ca href=\"https://goo.gl/maps/1yJp2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 455-3048\u003cbr>\nHours: Tue-Fri 7am-3pm; Sat-Sun 8am-3pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cassecroutebakery\" target=\"_blank\" rel=\"noopener\">Casse-Croûte Bakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Unconventional Croissant\u003c/h3>\n\u003cfigure id=\"attachment_101350\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-101350\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5690.jpg\" alt=\"Starter Bakery's pretzel croissant marries the best flavors of both foods.\" width=\"1920\" height=\"1079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5690-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Starter Bakery's pretzel croissant marries the best flavors of both foods. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While \u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a> doesn't have a brick-and-mortar location, their delicious pastries (such as their signature \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\" rel=\"noopener\">kouign amann\u003c/a>\u003c/em>), quiches, granola and other foodstuffs can be found at \u003ca href=\"http://starterbakery.com/contact/#contactusform\" target=\"_blank\" rel=\"noopener\">multiple retail locations throughout the Bay Area\u003c/a>. Visit either the Grand Lake, Temescal or Montclair farmers' markets if you want to choose from a broader selection of croissants: almond, chocolate, cinnamon roll, butter, ham and cheese or spinach feta. They've also got twice-baked croissants that are heated for a bit, then sliced in half and stuffed full with extra almonds, chocolate or ham and cheese, and returned to the oven to bake some more until crispy. A recent visit to the Grand Lake farmers' market discovered a hybrid gem -- a pretzel croissant -- which married the sour tang of a pretzel with the buttery light layers of a croissant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://starterbakery.com/\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003c/strong>\u003cbr>\n1552 Beach Street (Wholesale Inquiries) [\u003ca href=\"https://goo.gl/maps/hWLpvoXwY3z\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-6400\u003cbr>\nHours: Sat 9am-2pm (Grand Lake Farmers' Market); Sun 9am-1pm (Temescal and Montclair Farmers' Markets)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/starterbakery\" target=\"_blank\" rel=\"noopener\">Starter Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/starterbakery\" target=\"_blank\" rel=\"noopener\">@starterbakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\u003ch3>Best Fruit-Filled Croissant\u003c/h3>\n\u003cfigure id=\"attachment_100747\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-100747\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/farine.jpg\" alt=\"La Farine's chocolatine and "heart-healthy" apple walnut croissant.\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/farine-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Farine's chocolatine and \"heart-healthy\" apple walnut croissant. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With three locations in Oakland, \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a> has passed down from its founder to two subsequent generations of proprietors. The original location has been open on College Avenue since 1977 and has a loyal clientele for their morning buns and other French \u003cem>boulangerie\u003c/em> items. A hand-painted sign outside that welcomes customers into their quaint storefront jokingly assures that their delectable apple walnut croissant will \"keep the doctor away.\" If you'd like a naughtier version, try their \u003cem>\u003ca href=\"http://www.lafarine.com/pastries/\" target=\"_blank\" rel=\"noopener\">chocolatine\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lafarine.com/\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003c/strong>\u003cbr>\n6323 College Ave. [\u003ca href=\"https://goo.gl/maps/1j1ah\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 654-0338\u003cbr>\nHours: Everyday 7:30am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LaFarine\" target=\"_blank\" rel=\"noopener\">La Farine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LaFarineBakery\" target=\"_blank\" rel=\"noopener\">@LaFarineBakery\u003c/a>\u003cbr>\nPrice range: $ (Pastries $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 5 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>The first stop is a family-run sandwich spot where their special sauces add an extra kick to their extensive list, at \u003ca href=\"http://tbrodeth1.photobiz.com/#\" target=\"_blank\">Lou's Cafe\u003c/a> in San Francisco. Next, they take a trip to a small and trendy bistro committed to fresh and local ingredients and Cal-cuisine at \u003ca href=\"http://www.papporestaurant.com/\" target=\"_blank\">Pappo\u003c/a> in Alameda. Lastly, they follow the fragrant aroma of exotic Mediterranean flavors and spices, served up in modern Portuguese style at \u003ca href=\"http://www.lasalette-restaurant.com/\" target=\"_blank\">LaSalette Restaurant\u003c/a> in Sonoma.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, answering the question: \u003cstrong>What is sweetness in wine?\u003c/strong>\u003c/p>\n\u003cp>https://youtu.be/mecepeETKDo\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 5 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>The first stop is a family-run sandwich spot where their special sauces add an extra kick to their extensive list, at \u003ca href=\"http://tbrodeth1.photobiz.com/#\" target=\"_blank\">Lou's Cafe\u003c/a> in San Francisco. Next, they take a trip to a small and trendy bistro committed to fresh and local ingredients and Cal-cuisine at \u003ca href=\"http://www.papporestaurant.com/\" target=\"_blank\">Pappo\u003c/a> in Alameda. Lastly, they follow the fragrant aroma of exotic Mediterranean flavors and spices, served up in modern Portuguese style at \u003ca href=\"http://www.lasalette-restaurant.com/\" target=\"_blank\">LaSalette Restaurant\u003c/a> in Sonoma.\u003c/p>\n\u003cp>In this preview clip from the show, host Leslie Sbrocco shares her wine expertise, answering the question: \u003cstrong>What is sweetness in wine?\u003c/strong>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mecepeETKDo'\n title='//www.youtube.com/embed/mecepeETKDo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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