A worker owned co-op
since 1971

Month: March 2019

Join Us For An Exploration of Wine and Cheese Sunday, April 7th. Two  Seating Times Available! (1:00pm or 3:30pm).

Join The Cheese Board Collective, Matthew Rorick of Forlorn Hope, and wine critic/cheese author Francis Percival for an afternoon of sipping wine, tasting cheese, and learning about both in the process. We will delve into different understandings of what cheese and wine really are. 

Most importantly, Forlorn Hope winemaker Matthew Rorick will be onsite pouring and educating all afternoon. Matthew believes strongly that site and farming produce all that seasoned wine drinkers demand from a bottle of wine. At his estate vineyard in Calaveras County, and from heritage sites in Lodi and Mendocino, he seeks out rare creatures from appellations unknown and varieties uncommon, as he fond of saying. In the cellar, he doesn’t want to muddy the story told by the grapes, adding no additional water, yeast, acid or enzymes to the finished wine. Against a tide turning wine from an art form into a bulk commodity, Matthew sees his wines as our brave advance party, our pride and joy – our Forlorn Hope.

Francis Percival writes on food and wine for The World of Fine Wine. His work won Louis Roederer Best International Wine Columnist in 2013 and Pio Cesare Food & Wine Writer of the Year in 2015. Francis is also a judge in The World of Fine Wine Worlds Best Wine List Awards. Apart from The World of Fine Wine, his work has appeared in Decanter and the Financial Times in the UK and Culture, Saveur, and Gourmet in the US. He is also cofounder and host of the London Gastronomy Seminars, a long-running series of lectures and talks in London dedicated to making the technical side of food and drink fun and accessible.

These unique wines will also be available for purchase onsite

 


21+

Pie for Pi Day 3/14

We will have a special offering for Pi(e) day 3/14.  Small square croustades.

Gluten Free Friendly Pizza Information

Ordering Instructions:

If you would like a fully cooked gluten-free friendly* pizza, when the pizzeria is open, please let a worker know before you get in line so we can start it for you. This pizza takes 15-20 minutes to bake.

 

We cannot take phone orders for the gluten-free friendly pizza.

 

Gluten-free friendly partially baked pizzas are available starting at 9 a.m., at the bakery, while supplies last.

 

*This pizza is not 100% gluten-free. While the crust itself is gluten-free, the environment we work in is not, and these crusts will have direct or indirect contact with gluten sources. We cannot recommend this product for those with severe gluten allergies or for whom cross-contamination with gluten is of concern.

 

Ingredients: Water, rice flour, modified rice starch, potato starch, sugar, tapioca starch, potato flour, canola oil, olive oil, yeast, salt, garlic powder, Italian seasoning, xanthan gum, cultured brown rice

Vegan Pizza Information

Ordering Instructions:

If you would like a fully cooked vegan friendly* pizza, when the pizzeria is open, please let a worker know before you get in line so we can start it for you. This pizza takes 15-20 minutes to bake.

 

We cannot take phone orders for the vegan pizza.

 

*Though many precautions are taken we cannot guarantee a vegan pizza to to be absolutely vegan. We make this pizza in house in an environment that has a lot of cheese and dairy products. We cannot recommend this product for those concerned about the possibility of non-vegan contamination.

 

The vegan cheese is made by NUMU Cheese. It is made with: water, coconut oil, potato starch, tapioca starch, soymilk powder, kappa carrageenan, calcium phosphate, vegetable color, salt, pea starch, natural flavor, lactic acid

Parbake Pizza Information

We have partially baked pizzas available at both the bakery and the pizzeria. You can finish them off in your oven at home to enjoy fresh, hot pizza at your convenience.  We have gluten-free friendly and vegan versions available as well, while supplies last.

HEATING INSTRUCTIONS: Heat oven to 400°F. When oven is fully heated, take the pizza out of the box and place it directly on the rack. Heat for 5-8 minutes. If the pizza comes with a sauce or salad on the side add it after the pizza is done. Enjoy!