38 leftCountry sourdough
Our flagship. 30 % whole-grain Sonora, 72 % hydration, 18-hour cold proof.
EST. MMXII·OAKLAND, CALIFORNIA·NATURALLY LEAVENED
Bread, butter,
and the occasional
croissant.
A small bakery on Albany Street. We bake two hundred and twenty loaves a day, laminate pastry by hand on Tuesday afternoons, and pull espresso on a 1958 La Pavoni we inherited from someone’s grandfather.
Open today · 07:00 → sellout · usually 13:30
§ 01 · THE DAILY BAKE
Eight loaves, every morning.
The bake list changes with the season, the starter’s mood, and what Mr Pomella down on Webster Street brought us this week. Hold a loaf and we’ll set it aside under your name until 13:00.
38 left
12 leftDark rye, caraway
100 % rye, molasses, toasted caraway. Heavy, square-cut, made for butter.
28 leftPane comune
Our table loaf. White flour, semola, salt, a slow ride. Goes with everything.
42 leftSemolina, sesame
Durum semola, white sesame crust. Tender crumb, sweet finish. Sicilian-style.
half-trayFocaccia genovese
Olive oil, flaky salt, rosemary. Half-tray or full. Cut to order; please be patient.
last 4Brioche feuilletée
Laminated brioche. Butter from Bellwether Farms, weekend bake only.
sold outMiche, 2.5 kg
Our Saturday loaf. Country mill, mostly hand-shaped, sold by the wedge or whole.
tomorrowWalnut levain
Country dough, soaked walnuts, a knife-blade of honey. Sunday only.
We bake once. When it’s gone, it’s gone.
Hold a loaf by 11 am, pick up by 13 : 00.
Hold a loaf by 11 am, pick up by 13 : 00.
220
loaves baked, daily
13:14
avg. sellout time, May
§ 02 · THE STORY
Everything here comes back to a jar of flour and water.
In May 2011 we mixed equal parts King Arthur bread flour and tap water in a 1-quart Mason jar, set it on a north-facing windowsill in a one-bedroom on 32nd Street, and named it Mamma. Fifteen years later, Mamma still feeds every loaf that leaves this bakery.
We opened the Albany Street counter in 2017 with three deck ovens, two bakers, and a recipe book that fit on a single index card. Our flour comes from Central Milling in Petaluma, our butter from Bellwether, our coffee from a roaster two blocks away that we drink more of than we sell.
Bread is honest work. We try to do it honestly.
15 yrs
Mamma’s age
3
flours, milled in Petaluma
220 / day
loaves, sold by 14:00
§ 03 · THE PASTRY CASE
In the case, this morning.
Six lamination days a year are extra-long; this is one of them. Croissants are pulled at 06:30, kouign-amann at 08:00, anything with cream is finished while you wait. Sold whole, by the piece, or - if you ask kindly - by the box.
$4.50Croissant beurre
Bellwether butter
$5.50Kouign-amann
caramelised, weekends
$5Pain au chocolat
Valrhona 64 %
$5Pasticciotto
lemon & ricotta
$4Cornetto vuoto
plain, for dipping
$4.50Cannolo siciliano
filled to order
$4Biscotti, almond
twice-baked, sold in pairs
$5Sfogliatella
shell, semolina & rind
$4Olive-oil cake
slice, with sea salt
$6Bombolone
crema, after 09:30
$4.50Maritozzo
whipped cream, slit lengthwise
$26The box of six
we pick, you smile
§ 04 · THE COUNTER
Toasts, tartines, espresso.
A short counter menu, available all day. The bread is whatever we baked. The coffee is from Highwire, two blocks over. The cookies on top of the case are free, but you have to ask.
· No wifi password ·· Cash & card · no AmEx ·· Counter only, no reservations ·· House-baked, daily, fresh, never frozen ·
§ 05 · STANDING ORDER
Have your bread waiting for you.
A weekly standing order. Pick the day, pick the loaves, pick the pastry. We bag it under your name and you walk past the line. Pause any week. Cancel any time. No fuss; that’s the whole idea.
We started the standing order in 2019 for two regulars who kept missing the Saturday miche. It is now sixty-four households strong.
- One day a week. Wed–Sun. Same pickup window each week, between 09:00 and 12:00.
- Always first. Held under your name; never sold off the counter.
- Best price. 10 % off the counter rate, plus a free coffee Saturday morning.
- Pause without writing. Text us
PAUSEby Tuesday and we’ll skip the week. - Local only. We don’t ship. The bread doesn’t like the dark.
§ 06 · FIND US
One door, one counter, one ZIP code.
142 Albany Street
Oakland, CA 94608
Oakland, CA 94608
between Webster & 14th · BART · 19th St (8 min walk)
Mon
closed
we rest
Tue
closed
we laminate
Wed
07:00 – 14:00
until sellout
Thu
07:00 – 14:00
until sellout
Fri
07:00 – 14:00
until sellout
Sat
07:00 – 14:00
· open now ·
Sun
08:00 – 13:00
until sellout
PHONE
(510) 555 · 0144
EMAIL
ciao@panesofresca.com
DOG?
Always; water bowl outside
PARKING
Albany or 14th, metered
142 Albany St · the bakery
Drawn from memory · not to scale
§ 07 · KIND THINGS SAID
In their words.
“Possibly the best loaf in the Bay - certainly the most opinionated.”
Bon Appétit · 2023
“A bakery that has the patience to wait for the season - and the discipline to close when it’s out.”
San Francisco Chronicle · 2024
“If you live in Oakland and haven’t queued at Pane & soFresca, what are you doing on a Saturday?”
Eater SF · 2024
Bon Appétit·SF Chronicle·Eater SF·The New York Times - 36 Hours·KQED · Bay Area Bites·Edible East Bay
§ 08 · @PANESOFRESCA · DAILY
Bread, in passing.
