Skip to main content

Big Sur Bakery

By
"Coffee should be black as Hell, strong as death, and sweet as love." 
~Turkish Proverb

My husband has loves the Big Sur Bakery. Don't get me wrong, I like it. A lot.

But he really, really loves the pastries. Being the savory gal that I am, I could live without the pastries, but I utterly adore the coffee. It's as the Turkish proverb says it should be....

The home of the Bakery was built in 1936 by Frank Post’s daughter Alice and her husband Steve. Over the years, the building has continuously been used as a place to restore weary hungry travellers and it continues to keep the tradition alive today. 

 When we headed down the coast to go to the INDYpendence Day Lunch at the Henry Miller Library, we ducked in for some of said coffee and a strudel ahead of time. 

 The line was out the door and we decided to share a slice of the apricot. Unfortunately, the gal in front of us took the last slice, so we settled on the plum strudel. It was buttery, yeasty, and decadent. And the plum was simultaneously sweet and tart. Perfect!

 We have only ever been there for pastries and coffee, but they have a full menu for brunch and lunch. We'll check it out one of these days.

 Do you have a favorite bakery wherever you live? What endears it to you? Comment below or email me at constantmotioncamilla [at] gmail [dot] com.

Labels:

Comments

  1. UnknownJuly 6, 2013 at 2:40 PM

    my aunt gave me their cookbook last year and I love it...have you seen it? i haven't made anything yet...but it is very inspiring. the coffee looks incredible..i love a good thick mug of joe :)

    ReplyDelete
    Replies
    1. Camilla M. MannJuly 6, 2013 at 2:48 PM

      I have seen it, but I haven't thumbed through it. I'll take a look next time I'm there.

      Delete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more