Markets & Stores

SF - John Campbell's Irish Bakery update

rworange | Aug 19, 200710:36 AM     23

I finally stopped by this wonderful little bakery. Step in the door and you are no longer in SF. Everyone has a lovely Irish accent, both customers and staff. I started to develop a bit of a brogue before leaving.

Some nice pictures of the bakery and baked goods in this 7x7 story … I mean look at that … is that the idealized Irish Bakery or what? And it is so much better that it is more than looks ... the baked goods are delicious.

The whipped cream on some tarts is so lovely and thick it is easy to fantasize a farmer carrying buckets of fresh cream to the back door of the bakery.

The coffee is good, but get the Barry's tea. That tea with one of the wonderful little tarts, especially the apple with the fantastic whipped cream is one of the best things in the Bay Area.

I throw down the challenge that no Chinese bakery in the city makes a better more elegant custard tart … it makes Golden Gate taste crude by comparison. One of the best I've ever had with a delicate buttery crust and a light custard. A caveat is these are small, have less filling and must be eaten the day they are made.

What is nice is they have about a dozen samples on top of the counter.

A few other items I tried:

Beef and vegetable pasty: Indescribably great. A light flakey crust filled with savory delicious coarsely chopped beef with some potatoes, peas and carrots, but mostly beef. It is a little salty but still delicious.

Irish crusty bread: A sample and there is no other bread in SF as wonderful as this soft white loaf with a light crust.

Scones: Similar to Sconehenge scones but lighter and more elegant. I picked up a chocolate chip scone instead of currant. It was still very good. The plain has a little more baking soda in it but not too much. It is delicious with jam. The 7x7 articles says of the scones "Fluffy, soft, smelling of cream, and studded with raisins, they are everything a scone should be."

Shortbread: Small thin round cookies that are delicate. While good, they reminded me more of a sugar cookie than a butter cookie.

Foccacia: Why they make it, who knows but it is delicious foccacia ... soft and yeasty. The sample I tried had a nice bit of jalepeno in it ... yeah, yeah ... Irish, Italian, Mexican ... back to the Bay Area.

The first reply is the current menu with prices. Anyone tried the chicken pot pie?

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