map and ellie accompanied us to superba food + bread for brunch. we sat outside to increase our vitamin d (and because of ellie, well, mostly because of ellie; the vitamin d boost is just a bonus). we split the “starter breads”: [1] avocado with pickled fresno, radish sprouts, sea salt; and [2] prosciutto with cultured butter and (oversalted) arugula. then we split the 2 specials: [1] pretzel croissant sandwich with scrambled eggs (originally over easy eggs but map got queasy) and brisket with a side of salad (again with the oversalting) and [2] french toast soaked overnight in buttermilk and condensed milk and served with strawberry compote and maple syrup and whipped cream. i was still hungry, so we ordered the burrata “starter” with walnut, pomegranate, pickled radish, parsley. except for the oversalting, it was all very good, but, then again, i loved the food at superba snack bar, too, so it’s not a total surprise.

m asked if the breads were made from wild yeast or dry yeast and apparently the pain au levain, the chia seed sourdough, and the spelt sourdough are made with wild yeast and the rest are 50/50.

i was finally able to get a valid email address so i could express just how happy i am that they are revolutionizing my ‘hood. and not just any revolution, a *food* revolution.