Jane The Bakery
Nutty Bird Bread – Gluten-free Nut and Seed Bread, Almond Butter, Raspberry Preserves
Cookie for Breakfast
Crazy Cookie with Marshmallow, Corn Flakes, Chocolate Chips
Chocolate Chip Toffee Cookie
Cap ‘N Crunch Cookie
Almond Twice Baked Croissant
Kouign Amann
Maple Chestnut Scone
Cardamom Lattice Bun
Begun first as a Coffee shop on Fillmore, Amanda Michael’s years of working in the kitchen for others spurring a desire to create something of her own, it is through steady growth that Jane has subsequently expanded to Larkin and Geary Boulevard, the latter titled “Jane The Bakery” opened in late 2016 and by far the largest outpost.
Built on ideas of hospitality, quality and balance, the menu slowly evolving to now include Pastries, Breakfast and Lunch served from 7:00am daily, it is immediately on entry that guests will notice an array of items unmatched by any other artisan bakeshop in The Bay Area, overhead menus adding to what can be found on racks or in cases with fresh items continuously being baked in back.
Mostly locally-sourced and organic when possible, head baker Jorgen Carlsen and Pastry Chef Alexander Terrazas assisting Chef Michael at “The Bakery” while other locations each have their own team in place to cut down on transfers, it is well-advised that first-time visitors take time to peruse before placing an order, though a well-trained staff is happy to make recommendations for the indecisive.
Truly a scratch kitchen, Chef Carlen’s collection of Breads built from old starters and house-blended Flour forming the base for Toast and Sandwiches, it was while awaiting the former slathered in ground Almonds and Raspberry Puree that eight additional items were requested, a total just over $40 including Milk and Coffee not bad considering both the area and quality.
Targeting both favorites and variety, the Gluten-free Toast noteworthy for a dense crumb created by no-less than nine Nuts and Grains, it was moving next to four Cookies that a range of textures and flavors were discovered, the “Cookie For Breakfast” unfortunately very dry save for bits of Fruit while Cap ‘n Crunch, Chocolate Chip Toffee and one dubbed “Crazy” all sported crispy rims and soft centers plus the amount of sweetness expected from their ingredients.
Onward to Viennoiserie, the Almond Croissant caked with Frangipane thankfully not compromised by too much of the cloying Paste inside, those seeking something laminated would be better off targeting Jane’s Kouign Amann that ranks middle of the pack for Northern California, but for those seeking something truly memorable the decision comes down to a buttery Scone made with roasted Chestnuts versus Jane’s “Lattice Bun” that eats like Yorkshire Pudding filled with Custard heavily perfumed by Cardamom.
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