Carb Heaven At Jane Bakery
Ginger cookie, Nutella brioche, and kouign-amann from Jane bakery.
On bustling Geary Street in San Francisco, a former KFC/Taco Bell hybrid has been transformed into something far sweeter.
Jane bakery opened its doors in December, producing glorious long, slow fermented loaves and fabulous flaky pastries in this former fast-food franchise spot.
This is the third outpost in the city for Jane, which is named for founder Amanda Michael’s now 18-year-old daughter.
A couple weeks ago, my friend Deborah and I were invited in as guests to sample some goodies on the menu.
You’ll find it hard to narrow down your choices here.
Michael, who grew up in San Francisco, once wrote reviews of computer hardware for a tech industry magazine. She hated it, and found solace in cooking. So much so that she went on to take classes at Tante Marie Cooking School in San Francisco. It wasn’t long before she turned her back on the tech writing to pursue pastry gigs working at the Ritz-Carlton in San Francisco, and PlumpJack in Squaw Valley and San Francisco.
