Note: First Looks give previews of new dishes, drinks, and menus we're curious about. Since they are arranged photo shoots and interviews with restaurants, we do not make critical evaluations or recommendations.
"I'm constantly going to bakeries," says Emily Day as she steps out from behind a tray of miniature sticky buns. "I seek them out wherever I go. But it can be hard to find places that have the simple American classics."
Simple American classics like big but not crazy-oversized chocolate chunk and peanut butter cookies, seasonal fruit muffins, crumb-topped coffee cake, and monkey bread. When Day finally opened her Nob Hill bakery Flour + Co—a dream 9 years in the making—these were the sweets she chose.
The inside of the bakery is bright and airy, the front windows throwing light onto shelves of Stumptown cold brew and freshly squeezed orange juice. Across from the cold case is the main event: a large glass display case where everything from bread pudding to soft pretzels to classic biscuits (another item "that's way too hard to find") sit in tempting rows.
About one third of Day's menu will change seasonally. For example, the rhubarb crostata will swap in blueberries in the summer, and the sandwiches which currently feature English peas won't be long-lived. About those sandwiches: there are 5 on the menu at any one time, all featuring her homemade ciabatta bread and made in-house spreads. At lunch you'll also find savory pies and salads. For breakfast, in addition to the baked goods, Day serves oatmeal, granola with yogurt, toast, and homemade meusli—all to be washed down by Stumptown coffee or Red Blossom Tea.
But the baked goods are definitely the star. So click through the slideshow above to see more of what's baking at Flour + Co.
Flour + Co.
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