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Arizmendi Bakery and Pizzeria (Pizza cuisine) $

4301 San Pablo Ave, Emeryville, 94608 (Directions)

510.547.0550

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Organic ingredients creating artisan breads, pastries, and gourmet pizzas
Reviewer: Jason Total Reviews: 1040 Reviewed: 8/12/2007 Rating: 9 My photo gallery	It's funny how things work out when eating out with jatbar. First we attempted giant burgers at Val's in Hayward. The disappointing 30 minute drive from my house over there to only find out they are closed on Sundays and Monday. Super Suxor. With my trusty iPhone in hand, I plotted a course to Rudy's Can't Fail Cafe from Hayward. We arrived at 11:40 and placed our names to the list 9 groups deep!!! We waited a whopping 5 minutes and found a closeby restaurant that Terry reviewed, Lois the Pie Queen. On the way over, my cousin Charlotte spots Arizmendi Bakery and Pizzeria. That's been on my personal wish list for months and didn't know they were in Emeryville. We pulled the u-turn and turned our brunch meal into Pizza/Pastry/Bread visit. Similar setup to the Cheeseboard in Berkeley where they use organic ingredients in a worker-owned business. They make one type of pizza a day and make it until they run out. Be sure to check the calendar on their web site to see what kind of pizza they are making. When you walk up, grab a plastic tray, some serving tissues and pick whatever your stomach desires. My cousins and I picked up cheesebread, sourdough baguette, almond coconut macaroon, chocolate cookie, and half a pie. sourdough baguette (image 7) - excellent golden color, crunchy on the outside with medium density on the inside. Had a number of air pockets and bread itself wasn't too sour. I only had a small piece of it and from what I can taste, it was 10x the bread you can get in a supermarket. Excellent. cheesebread (image 8) - dense with globs of cheese. Very good. almond macaroon (image 9) - surprisingly not too oily or sweet. It's kinda like a grown up dessert. Super good. Today's pizza was created with interesting toppings Shitake, Portabello and Button Mushrooms - sliced paper thin and never been a huge fan of mushrooms on my pizza until now. If mushrooms tasted like this all the time, I'd order it every time. Super-Duper-Shroomer. Sesame-Garlic-Ginger Vinaigrette - had my doubts about substituting tomato based sauce with vinaigrette. Each of the 3 key ingredients (sesame, garlic, and ginger) were subtile and in some bites you'd discover a combination of the 3. Don't worry about having a strong vinegar taste, it's just a thin coat of it. Would I replace vinaigrette with tomato based? No yet, but if Arizmendi was offered a choice between the two, I'd probably do the vinaigrette again. Excellent. Uber mystery cheeses - I don't have an idea what kinda of cheeses they used. Mozz and maybe a combo of others? They didn't overdue it and similar to the Cheeseboard in Berkeley, simply amazing. The crust looked perfect and tastes much better. The dough was thoroughly cooked with tiny air bubbles. Folding the crust yields a whisper of a crackling crust. The crust rates as one of the best crusts I've ever had on a pizza. Outstanding. Just look at the pictures because they don't lie. So it's missing tomato sauce, heavy servings of mozzarella, and use of exotic toppings. That's the norm when it comes to California style pizza. Arizmendi Bakery and Pizzeria are masters to baking and it shows with their magic dough. It's possibly the best bread I've had this year. Their pizza, pastries, bread, pretty much everything we had was superb.


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