Ciento Treinta Grados
Monkey Bread
Babka
Kouign Amann
Mille Feuille
Born from Alberto and Guido Miragoli, brothers of Basque and Italian descent, Ciento Treinta Grados translates to “One Hundred and Thirty Degrees” in English, the temperature responsible for many of the Bakery’s finest creations including Pain de Campagne repeatedly called the best in Spain.
Coming from discrepant backgrounds, Guido handling business while Alberto exited the film industry to attend baking school in San Francisco, Ciento Treinta Grados’s success begins with superior raw Ingredients and constant refinement across a broad range of products.
Often sold out by noon, the recent addition of a second location reportedly doing nothing to affect consistency, a Thursday morning visit found a small queue at opening, focus on the Pastry case yielding four choices including a Kouign Amann on par with any that one might find in Paris or Brittany.
Guaranteed fresh by early arrival, Mille Feuille stacked moments prior shattering layer by layer surrounding Pastry Cream, the younger Miragoli’s time stateside is readily evident in the presence of Monkey Bread and Babka, each using top-tier Dark Chocolate and which was better a matter of preference between Viennoiserie or a texture akin to Bread Pudding.
www.cientotreintagrados.com