Gone are the days of ho-hum non-dairy milks. Today, two local companies are crafting countless flavors of almond and cashew milk.
The socially conscious coffee company is off and running after a successful crowdfunding campaign; it also takes over Blue Bottle's coveted farmers market spot in Berkeley.
With Blue Bottle no longer selling at farmers markets, two upstart East Bay coffee companies are in the running for the slot.
With the first Red Bay Coffee Roasters café, Keba Konte hopes to transform low-wage jobs and bring some diversity into the coffee business.
Emeryville's Public Market announces the addition of two new restaurants, Shiba Ramen and KoJa Kitchen. This and much more in this week's Bites.
Fieldwork Brewing Company opens its taproom, a board game cafe signs a lease in Berkeley, and more in this week's Bites.
With all her knowledge of working with artisanal food businesses, Susie Wyshak realized she was the perfect person to help others start their own. So she wrote the book.
The brand new Blue Bottle has brought a beautiful old building back to life as well as third-wave coffee to Auto Row.
In her new book, Modern Art Desserts, Caitlin Freeman reveals the creative process behind her astonishing SFMOMA art pastries.
Two highly regarded food names are opening new locations within a block of each other on Broadway, at 41st and 42nd streets.
There was some consolation for patrons turning up to Café Fanny this morning for breakfast only to discover it had closed down permanently yesterday: a Blue Bottle cart had set up shop in the parking lot next to Café Fanny, and no doubt the Oakland-brewed coffee was welcomed, although many are pining for the departed eatery’s beignets, bowls of café au lait and signature granola. [Hat-tip: Aaron Glimme.]
Here’s a notion that hardly seems radical: longtime Berkeley resident Dr. Preston Maring thinks physicians should prescribe healthy eating along with dispensing drugs to their patients.
Chef owners Paul Arenstam and Charlene Reis have a slow food sensibility in a take-out business better known for fast food. That’s because the culinary couple (partners in life too) come with stellar cooking credentials: She’s an-ex Chez Panisse pastry chef, he did stints at upscale L.A. joints before landing at San Francisco’s acclaimed Rubicon. A decade ago Arenstam opened his own restaurant, Belon, in the city.
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