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I rarely go to bakeries in San Francisco except for some of my fave spots (Arsicault, French Spot), coz so many of them have an overwhelming 90% sweet breakfast options, and rarely any good savory options. Somehow finding that Monterey has a more balanced savory / other offerings at their bakeries
Arsicault has quiches and French Spot has salmon danish. Very often the 'top' SF bakeries' savory option is really just an afterthought and often terrible
My crusade against sweet breakfast food continues, alone
One day I will also want to look into ‘how much of my dislike for famous SF bakeries is because I don’t like bread and pastries in SF, and how much of it is just I can’t stand the Tartine way of doing things’
@skinnylatte sendit my way! i shall destroy it sustainably with a strong organic acid :D
@skinnylatte fwiw as someone who really enjoys bread and pastries in SF, I don’t actually like about 80% of their selection. It’s all well constructed they just have ideas about flavor profiles I don’t mesh with (other than the two things I actually get)
@Catfish_Man yeah it looks like it should be good but I don’t think most of it is. I like some other bakeries but in general sour breads are not my thing at all so that is hard
I find also find many places have 50% more sugar than I want, even in a food that is supposed to be sweet
@skinnylatte the latter is why I don’t get cinnamon rolls as much as I otherwise would. It’s a perfectly good cinnamon roll, it didn’t need a quart of icing!
Robot Diver@skinnylatte I'm with you!
@skinnylatte Not alone! I constantly have some kind of rice gruel or a pot of soup in the fridge, I don't even like savory pastry!
@troutgirl I like savory pastry with enough butter and cheese. I find that a lot of American savory pastry has not enough of either. The stuff with buttermilk is good tho
@skinnylatte Like... buttermilk biscuits? I'm not aware of any other common American pastry that uses it. I use buttermilk to marinate my fried chicken :)
@troutgirl biscuits, muffins, pancakes, cookies, cobblers and pie dough
Hmm, I feel quite disdainful of a lot of American dessert except stuff that’s from the South.
@skinnylatte savory breakfast food, followed by sweet, because every meal deserves dessert
@skinnylatte I can eat just about anything for breakfast. When I was in high school, I was on a kick of eating New England clam chowder for breakfast