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Mar 8, 2012 03:04 PM

Cafe Fanny closing tomorrow 3/9

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  1. Wow - seems sudden, with very little notice to staff. It's a shame.

    1. they blazed a new trail, and now we have more options.
      the same is true of Acme Bakery as well.

      9 Replies
      1. re: escargot3

        Except that Acme's lines are as long as ever because none of the competitors are as good.

        1. re: Robert Lauriston

          Yes, Robert, I should have said "The same might be true of Acme".
          Since I've changed my diet and eat mostly whole wheat and other grains, I don't frequent Acme very often.

            1. re: Robert Lauriston

              What ingredients are in the Edible Schoolyard loaf?

              1. re: sydthekyd

                100 percent stone-milled organic whole-wheat flour, rye pumpernickel flour, honey, salt. Natural leavening.

              2. re: escargot3

                what Acme calls ' NY rye ' is made from whole grain flours -- check the ingredient list if you run across it.

                1. re: moto

                  The primary ingredient in Acme's NY rye is unbleached wheat flour. The whole-wheat, pumpernickel, dark rye, and spelt levain are 100% whole-grain.

              3. re: Robert Lauriston

                Agree with Robert here. I often go out of my way to get stuff from Acme at the source.

                Cafe Fanny is closing? That's sad, although I rarely got anything there but go with whatever I bought next door. It has always seemed bustling.

            2. Is the server in the pic Olivia?

              2 Replies
              1. re: sydthekyd

                That's Kara, the long-time, now former manager. She left a few years ago.

                1. re: Melanie Wong

                  I remember when she first got there. She was in her late 20s and already had the gray hair.

              2. Three reactions.

                1) Every time I went (and that was many times) I had the same thought: if they re-vamped the ordering/taking $$/serving set-up, which seemed designed to be as slow as possible, they could make so much more $$

                2) How to duplicate their cafe au lait and some of their best pastries, now that we can't get them there? (thank God I have the millet muffin recipe! but why is/was their cafe au lait so much better than anyone else's?)

                3) I'm sad

                2 Replies
                1. re: sundeck sue

                  I would stop there on all my trips to Berkeley, but you are absolutely correct about the inefficient ordering system.

                  1. re: sundeck sue

                    I don't think there was anything that was really all that unique about the coffee or the equipment. It was Mr. Espresso (not sure which variety) roasted in Oakland (you can see the building from BART) and a Faema E91 Ambassador 3-group machine with two steam wands. The espresso was fine, but probably not anything better or worse than what you could find elsewhere in Berkeley. What they did have was someone just sitting over the steam wand with a stainless pitcher of milk for what seemed like an eternity. They just kept on frothing it up until it was super heavy with the foam and hardly had any largish bubbles. The "head" from that cafe au lait could stay there for 30 minutes. I remember getting refills with drip coffee, and the foam was still there after the second refill.

                  2. Their granola is the only granola I'll eat- any word on whether production will continue?

                    Or do I need to stockpile it?

                    3 Replies
                    1. re: Pius Avocado III

                      That's a good question! I hope it continues.
                      Another one you might enjoy is from Rustic Bakery (not sure of all the outlets, but some grocers do have it).

                        1. re: Pius Avocado III

                          Cafe Fanny is continuing as a granola brand. They're continuing to make it where they always made it, at 1619 Fifth St.