Barkada Bakery & Cafe
4316 Telegraph Ave., Temescal
Phone: (510) 239-7314
Status: Soft-opened last week; officially open today
After a soft-opening last week, Barkada Bakery & Cafe, the new Temescal bakery from Christina Bondoc, is now officially open. Bondoc, who is Filipina, and her partner Rick Yarussi named the space for the Tagalog word for "a gathering of friends," and it definitely incorporates a lot of elements from the surrounding Oakland community, including locally-roasted Scarlet City coffee, David's Tea, Community Grains, and charcuterie from the Fifth Quarter. They're also using grass-fed butter and working with local farmers to eventually start a baking program using heritage and heirloom wheat grown in Northern California.
Bondoc's pastry offerings include three kinds of croissants (plain, ham and Gruyere, chocolate) and morning buns (cinnamon, almond cardamom, ham-Gruyere-chive), a polenta cake with strawberries and rhubarb, Earl Grey chocolate sponge cake with bergamot cream, a hazelnut caramel tart, and more. There are also some gluten-free options, including a flourless chocolate "wookie cake" and a fresh fruit and cream tart. Lunchtime options range from coffee-rubbed pork shoulder sandwiches with chipotle-fig spread to a vegan artichoke, asparagus, and cashew cream tart. The full menu is here.
The 23-seat space features reclaimed wood tables and benches, as well as a bar counter with a view over Telegraph. There's an open kitchen where diners can watch the bakers at work. By summertime, Bondoc will also offer eight kinds of bread to go, including enticing-sounding varieties like honey-walnut whole grain, olive thyme, and olive oil-polenta brioche. She's also doing occasion and wedding cakes, which can be ordered 48 hours in advance. They're currently open Monday-Friday from 7:30 am-2 pm and Saturday-Sunday from 8:30 am-3 pm; beginning this Friday, hours will extend to 7:30 am-8 pm on weekdays and 8:30 am-8 pm on weekends.
· Barkada Bakery on Its Way [Diablo Dish]