Sol Bakery is only three months into its life in a permanent space, but with two years of pop-ups — on top of chef Marisa Williams’s nearly two decades of movement through the bakery scene, including legendary programs at Tartine, Mr. Jiu’s, and Copenhagen’s
Mirabelle — it’s no wonder Sol Bakery seems to have things down to a tee. Open just Friday, Saturday, and Sunday, from 9 a.m. until things trickle out of stock, Sol Bakery amasses the same lines as it did in its pop-up days.
What to order
- There are a few items at Sol you could follow from winter through fall for a taste of the seasons. The polenta cake ($7.50), currently inlaid with plump mission figs, is one of them. In early May, the cake showcased late-season kumquats. It’s also the only gluten-free option currently on offer.
- The tomato danish ($7) is one to catch during summer. The tiny purple basil leaves, scattering of sesame seeds, and sprinkling of good olive oil lie over each yolk-orange slice of heirloom tomato, all singing together atop the expertly laminated pastry beneath.
- The guava tart ($11) is evidence of Williams’s artistry. A swipe of vanilla bean-flecked pastry cream rims each crisp pastry shell. On top, more figs and a few citrus curls. It’s tart, not too sweet, and has a myriad of textures to the last bite.
Insider tip
As far as what’s brewing, Mission stalwart Grand Coffee is behind Sol’s drip and cold brew offerings. On the shelf to the left of the pastry case, however, you’ll find Oakland’s Flower Child beans, purchasable to-go, along with Song Tea. These three producers represent some of the Bay’s most farmer-first operations, making the bakery’s values abundantly clear. Whether you’re a tea or coffee drinker, it’s worth grabbing a bag to take home.
