Baked goods breakthrough, with honey

The "Follow This Story" feature will notify you when any articles related to this story are posted.

When you follow a story, the next time a related article is published — it could be days, weeks or months — you'll receive an email informing you of the update.

If you no longer want to follow a story, click the "Unfollow" link on that story. There's also an "Unfollow" link in every email notification we send you.

This tool is available only to subscribers; please make sure you're logged in if you want to follow a story.

Please note: This feature is available only to subscribers; make sure you're logged in if you want to follow a story.

Subscribe

Aaron Mills of Sunflower Caffé reports that they have added new menu items such as a scramble of organic eggs, Chèvre goat cheese, summer squash, and scallions, served with dressed organic greens, buttered organic multigrain toast, and jam.

Or check out the peaches and cream waffle with compressed peach, whipped cream and organic Vermont maple syrup. The protein entrant is a salad of organic mixed greens, shaved fennel, carrot, oranges, toasted brioche crumbs and lemon vinaigrette ($12 to $14). 421 First St. W., Sonoma. 996-6645.

Mila Chanamé-Hahn emailed excitedly that Bob Kralovec, aka Bob the Bartender, has left Saddles and reigns supreme over the Breakaway bar, immediately making his famous whiskey sours to age for 30 days.

And Michael Siegel just signed on as Breakaway’s new chef, having learned to cook from his mother and grandmother in Tucson, Arizona and started working in Tucson restaurants at age 16. He moved up to Sous Chef at the Tack Room. He then moved to San Francisco in 2003 where he worked as Sous Chef with Bruce Hill at Bix, and Chef de Cuisine at Betelnut under Alexander Ong.

In 2013 Siegel opened shorty Goldstein’s Jewish deli and will bring some traditional Jewish deli and family recipes to the Breakaway.

Mills says that the Breakaway will not be closing in August for remodeling as first estimated. He now expects the temporary closure to occur in mid-October and last about three weeks, instead of three months, and will reopen as the Mint & Liberty Diner with “a modern twist on a classic diner.” Many women and girls are looking forward to them starting with the restrooms.

The partners, including Mila Chanamé, James Hahn, Aaron Mills and Melissa Cameron also just changed the Bakeshop (formerly Crisp) to Honey & the Moon with organic ingredients.

They now get their flour from Central Milling, butter from Petaluma Creamery, and coffee from Acre Coffee, all in Petaluma, and Clover Sonoma organic milk.

Meanwhile, Crisp Bakeshop founder Andrea Koweek works at the Girl & the Fig Caters as brand ambassador, meanwhile making her super popular chocolate chip cookies and mile-high cakes.

Show Comment

Our Network

The Press Democrat
Petaluma Argus Courier
North Bay Business Journal
Sonoma Magazine
Bite Club Eats
La Prensa Sonoma
Emerald Report
Spirited Magazine