Breakfast Bread

I have a great boss. That's not just kissing up, it's true - she doesn't have time to read my blog so I wouldn't get any brownie points by saying so here.

A week or so ago, she treated our whole office to breakfast at Boulette's Larder in the Ferry Building. It's a fun place for a casual breakfast where they take their teas and coffees seriously and sell spices and ingredients that are hard to find anywhere else. We ate in the kitchen family style, since the morning was chilly and foggy and the outdoor tables didn't seem appealing. We enjoyed watching the chefs prepare our breakfasts while we sipped our coffee, chocolate and tea or our charcoaled water (too esoteric to explain, just go there and try it - it was flavorless and quite refreshing). They have an impressive array of copper cooking pots hanging above the stations, some of whose uses we could only guess. For example, one was big enough to bathe a good sized child in - maybe major soup?

Breakfast arrived and while all the others were moaning in pleasure over their early morning omelets, I was slurping down the housemade yogurt with rose petal jam swirled in and topped with really ripe, sweet strawberries. It was all good, but what we fought over was the toast.

While we were there, I saw the delivery arrive from Acme Bakery so I suspect that's the source for this wonderful raisin nut bread that they toasted for us. I had to add the baby pomegranates from the centerpiece to the plate because the toast disappeared so quickly that the lone crust left didn't make much of a picture - and right after the picture was taken that, too, disappeared!

We wage slaves went to work happy that day!