Hayes Valley Bakeworks, the new nonprofit, community-oriented cafe and bakery headed to Hayes Valley, is just about a month from opening. Above is a first look inside the 1800-square-foot space, which will undergo an intensive build-out by Jim Maxwell of Architects II. Bright yellow counters will line the windows, wood cabinetry will form the walls, some of Elizabeth Falkner's pastry kitchen supplies from the Orson days will fill out display mixing stations, and a wall of antique rolling pins will further set the tone.
There's also big news from the kitchen as former Delessio Bakery head pastry chef Alyssa Levy has been singed to run the sweet and savory food programs. Four Barrel coffee cake, peanut butter bacon cinnamon rolls, and a daily pizza made on potato quinoa crust will all be on the opening menu, along with a good amount of gluten-free and vegan options. Levy will also run the aforementioned pastry training program for the at-risk, disabled and homeless.
Another interesting twist is that soup recipes from chefs and food writers like Roland Passot, Hoss Zare, and Peggy Knickerbocker will rotate on and off the menu. Mark Baily, who comes from Le Pain Quotidien and Housing Works Bookstore Café in New York, will manage the front of house. Hayes Valley Bakeworks is targeting an opening in the first week of June, at which point hours will start at 7 a.m. on weekdays and a bit later on the weekends. Here's the early website should you wish to give it a gander.