Tag Archives: Berkeley bakery

Where I’ve Been Getting Takeout of Late, Part 28

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Bake Sum's inventive Croissubi.
Bake Sum’s inventive Croissubi.

Bake Sum, Berkeley, Plus San Francisco, Redwood City, and Oakland

Imagine impeccable French Viennoiserie with crisp, buttery layers to get lost in — but flaunting inspired Asian flavors.

That, in sum, is Bake Sum.

This Berkeley pop-up bakery, which has amassed a huge following during the pandemic, was co-founded by local baker, Joyce Tang, who had the wholesale bakery Chinoiserie, and previously supplied pastries to Boba Guys.

Each week, Bake Sum offers one set pastry box ($35) filled with about half a dozen treats, as well as a specialty bun box, Gochujang sourdough loaves, mochi bites, and cookies.

Sign up for its newsletter ahead of time because it drops Monday morning with that week’s offerings. It pays to be quick on the draw because the baked goods, especially the pastry box, sell out quickly. Pick up your order on Fridays or Saturdays at the Bread Project in Berkeley; Fridays at Golden Goat Coffee in San Francisco; Saturdays at Grand Coffee in San Francisco; or Fridays at Red Giant Coffee Roasters in Redwood City.

Yes, with Spam and nori tucked inside, it's like a musubi in croissant form.
Yes, with Spam and nori tucked inside, it’s like a musubi in croissant form.

Last week’s pastry box included a Croissubi, a unique riff on a traditional ham and cheese croissant that paid homage to Spam musubi. Just on its own, this was one beautiful croissant — shattering into deep golden shards upon the first bite. Add in the novelty of thin slices of Spam wrapped in nori, and get ready for your taste buds to take a French-Hawaiian ride. Crispy Parmesan cheese and flecks of togarashi dot the top to add more umami, savoriness and just a hint of spice. It is every inch like a nostalgic ABC Store musubi transformed into a perfect French croissant.

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Blissing Out On Bread At La Fournee

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Impeccable pastries at La Fournee.

Impeccable pastries at La Fournee.

 

I have Deborah Kwan to thank for the added inches on my waist.

You see, the former pastry cook turned restaurant publicist, recently went on a bakery crawl around the East Bay, posting photos on Facebook along the way. When she got to La Fournee in Berkeley, I was so overcome with longing for the glorious pastries she showed, that I knew I had to make a beeline there the next time I was up that way. Thankfully, that came last Thursday.

La Fournee has been around since 2013. It was started by Pastry Chef Frank Sally, who used to teach at the San Francisco Baking Institute. It’s a little slip of a bakery, not far from the Claremont Club & Spa.

Like a little slice of France in Berkeley.

Like a little slice of France in Berkeley.

Walk inside and it’ll be as toasty as a fresh-baked loaf, owing to the fact that the ovens are only a few yards away from the entrance.

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