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La Farine morning buns: long time good

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While checking the Italy board I noticed someone asking for more recent experiences than available from two+ year old posts for several restaurants. A regular poster pointed out that in Italy good establishments tend to remain good for longer than those in the U.S. With that in mind it was especially nice to stop into La Farine three saturdays ago after a three year absence to find the morning buns as excellent as those Lilly made lots (how many?) of years ago.In fact with so many long lived food institutions present in the S.F.area the question might be are we seeing a more european time frame for restaurant longevity.

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  1. Yes, these things are delicious - even in the afternoon, I'll just heat it up briefly at home and voila, afternoon morning bun perfection. As far as the rest of your post, I think we might see some surprising failures soon, and long time local restaurants that seem like they are doing fine, and always seem crowded, are hurting.

    1. I ate many a morning bun from La Farine back in the day when I had the opening shift a few doors down at Curds and Whey. To die for.

      1. Mmm... I've been eating La Farine morning buns all my life, and I'd have to agree. I bought one last week and it was a crispy and buttery as ever. Same goes for the rustic baguette! Yum!

        1. I think La Farine makes some of the best cupcakes in the Bay Area.

          La Farine
          1820 Solano Ave, Berkeley, CA 94707

          La Farine
          3411 Fruitvale Ave, Oakland, CA 94602

          La Farine
          6323 College Ave, Oakland, CA 94618

          1. Maybe it is me, but I was surprised to see them at the Alameda Farmers Market last week. Do they do other markets?

            Love the morning buns, sad that they had no lemon tart/shortbread slices. Said they don't travel well.

            1. I'm going to be butchered for this, but I actually don't like their morning buns. Yes, they're flaky and crispy and caramelized, but they seem so insubstantial and not bread-y or bun-y enough. Same applies to their baguette for me--which is not to say that I like my baked goods heavy, just not overly airy (I love love love the light, holey rustic batards/baguettes from Acme, but their dough retains an elastic, addicting chew!)

              And well, on that note, I feel like Acme is a long-time keeper. :)

              1 Reply
              1. re: Pammeh

                A morning bun is made from croissant dough in this area. It will never be bready.