Tag Archives: Sightless Coffee

Bites: What’s new, what’s hot, what’s happening, IV

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Bites is Nosh’s round-up of restaurant and bar news in the East Bay. Got a tip or a scoop? Send it our way at nosh@berkeleyside.com. Christina Mitchell, founder of East Bay Dish, is the main voice behind Bites, with a little help from the staff at Berkeleyside.

Freshly Served…

TIMELESS COFFEE As the former roaster for Sightglass Coffee in San Francisco, RJ Leimpeter seriously cut down his commute after opening Timeless Coffee in his neighborhood in December. He serves Sightglass Coffee with soy or almond milk — and no dairy alternatives. But don’t worry, my almond latte was creamy and completely satisfying. (Leimpeter also said he has plans to roast his own beans after he gets settled in.) All of the chocolate and baked goods are vegan too, but you would never know it if you didn’t ask. Violet Slocum has baking experience at Café Gratitude and Bittersweet and her brownie was thick, tender and flavorful, like no other vegan brownie I’ve ever experienced. Timeless Coffee, 4252 Piedmont Ave., Oakland. … Continue reading »

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Coffee and doughnuts in Oakland’s Temescal Alley

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Coffee and doughnuts (not “donuts” — we’ll explain why later) may be an American staple when it comes to food combinations, and there are certainly myriad places where you can pick up humdrum varieties as a breakfast treat or afternoon pick-me-up. But two new spots in a pair of fashionable Oakland artisans’ alleys take the classic pairing to another level.

Both Hannah Hoffman, who opened Doughnut Dolly three months ago, and Luigi Oldani, who launched his espresso place The CRO Café two weeks ago, have poured their hearts as well as their business chops into their respective start-ups. Both are intensely personal projects, and, happily for East Bay foodies, combined, the results are delicious.

At Doughnut Dolly, a beautiful space with painted striped walls, custom wood cabinetry, a black and white checkerboard floor, and an expansive marble counter, the donuts are hand-rolled and filled to order. Hoffman, who studied food anthropology, and whose mother, Lisa Goines, was a pastry chef at Chez Panisse, took a year to perfect her recipe while deciding whether to open a food truck. … Continue reading »

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