Thursday, April 1, 2010

Floor pastry from Bread and Cocoa, San Francisco

Before work this morning, I went to the cafe / pastry shop on my hotel's corner, Bread and Coco. I was there on Monday morning, when I enjoyed a coffee, orange juice (California-style?) and my all time favorite -- a chocolate pastry.

The flavors were just right and the place has a great Motown soundtrack.

Because of this exceptional experience, I returned. This time, I got the usual coffee and OJ but this time the main course was something different:

Floor pastry.

The conditions have to be right for a floor pastry to be made. Some of them are as follows:

  • Some jerk in front of you swoops in and steals the last chocolate pastry

  • Mind reeling, you grab some giant fruit-filled pastry

  • The giant fruit-filled pasty fits in the pastry envelope but doesn't leave room to fold the end over

  • The cashier rings you up for a bear claw

  • You receive your coffee without room for sugar

  • You only have two arms but three breakfast items, so you have to put the pastry in your Chrome bag

  • While trying to be a cool guy and put the pastry in your bag, it falls out of the pastry envelope, landing face-down on the floor under a table

But let's get you in on the ground floor of the floor pastry-eating experience.

The material of this particular item is akin to the particle board that comprised most of the furniture you had in college -- you attempt to cut it and get a few sizable bits but, in general, it crumbles all over the place.

In the end, the dirt people tracked in had a negligible effect on flavor.

Oh, and the fruit was blueberry.

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