Adrianna Tan
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 option, 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
Adrianna Tan
My crusade against sweet breakfast food continues, alone
Adrianna Tan
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’
Adrianna Tan
@stephanie they don’t really eat breakfast except coffee and cigarettes hah (and those sweet things)
I like Brittany tho where they often have buckwheat crepes and ham and cheese and things like that
Stéphanie
@skinnylatte We had so much trouble in France when we couldn't have breakfast where we were sleeping. No protein, no savoury. Everything was croissant, or chocolat croissant, or Nutella crepes. We were always so hungry before lunch
David Smith
@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)
Adrianna Tan
@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
Adrianna Tan
@stephanie I even had an amazing capsicum / peopers ice cream there
Stéphanie
@skinnylatte Ah yes, I would like that too!
Joyce Park
@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!
Adrianna Tan
@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
Joyce Park
@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 :)
Adrianna Tan
@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.
Adrianna Tan
@Devils_Rancher @randulo crawfish beignet
Chris “just cactus” Vreeland
@randulo @skinnylatte Onion donut? No can do.
Randulo.com
@skinnylatte I prefer savoury, personally. Donuts are poison.
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