Great crust, noise absorbing middle?

Early-morning walk down Valencia toward the office, where I am headed, to test pastries on the way.

I already know that the cherry scones at the soon-to-be-open Arizmendi are amazing. Maybe not as amazing as the walnut scones at Mission Pie, but an eater should have variety.

I pick up a free apple fruit scone (they’re handing out baked goods for free every morning and evening).

It’s probably bad karma to critique anything given for free, but even for someone who doesn’t like sweet, I’d say add some sugar and some lemon zest. I’m saving most of the scone for the office, and eaters there can add their comments.

Walking north, Ritual seems to have fewer people at 9:30-ish. It’s never been known for its pastries, and when I asked early on why they didn’t offer good pastries, someone behind the counter said, “We focus on the coffee here.” Fair enough, but why not buy and resell some goodies from Tartine or Mission Pie?

Maybe Ritual diners prefer to watch their weight.

Summit dwellers don’t seem to be concerned. The place is fairly full. My eyes go immediately to a croissant in the pastry case. “Do you make them here?” Yes!

The crust is way above average, but wow, folks, you gotta lighten these up. There’s way too much dough in the center. It’s a pastry gasping for air.

The Summit space is full of air and light. Beautiful. I could work here all day. The trio next to me is talking recaps, neighborhoods — basically having a meeting, but it’s not intrusive. What’s absorbing the sound? Could it be the doughy croissant sitting on the table?

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Loves to walk. Hates talking on the phone.

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