Huckleberry is a great spot for brunch if you’re looking for a café type place with a farm-to-table philosophy. The food is good and the people are great. They really make it an enjoyable experience. I felt at home every time I walked in the doors.
With 19 items, the brunch menu does a good job offering something for everyone for all times of the day. The food is as natural and local as you can find, and you have a plethora of amazing baked good s to choose from
I’m pretty sure being an awesome person is a prerequisite to work here. From the people that take your order at the counter to the ones that bring out your food, everyone is always smiling and in a good mood. But then again it’s pretty hard to frown when you’re in beautiful Santa Monica.
Bryan @brycobry: The rare dark haired cali kid with good looks that should be modeling but took the actor route due to height requirements and a passion for drama. Don’t be intimidated, he’s as friendly and approachable as the next guy.
Jaicy @jaicyelliot: The perky and fun California girl that Katy Perry wrote a song about.
Steffen @steffelopod: The guy you wish all your friends were like. Cool, funny, with a little swag.
Albin: The guy that will light up your day with his personality.
Chris: Does the backwards floral hat make him the coolest dude in the café or a crazy botanist? Well you’ll soon find out its the former.
Katelyn @katelyn_val @baristakate: The friendly, charming barista whose coffee art will always put a smile on your face. Don’t worry if she’s not there. She has highly trained backups.
Now remember this is a café so people don’t wait on you. You order at the counter and then move down the line to pay at the register. They then give you a number that you put on your table and they bring your food when it’s ready. You then leave your plates on the table when you’re done and they clean up after you leave. They don’t allow you to save tables while you wait in line/before ordering. You have to find a table after you order and get your number. I didn’t mind this system. It seemed to work well. It can get a little crammed when its busy since the tables are close together. At times you might have to maneuver to avoid people trying to find a table/get water or coffee and waiters trying to bring out food/clean the tables for the next people. The water is in a big container by the coffee and mason jars are underneath for the water. Sometimes they run out of water and don’t realize it and sometimes there aren’t any mason glass jars. That’s just how busy it can get during brunch. Don’t really fault them there. If you order a drip coffee you get free-refills and can just fill it up yourself which I like. Keeps you from having to wait on someone to bring you another cup.
Duck Confit Hash – Weiser Farms roasted potatoes / shallots / spinach / two eggs sunny-side up – $15.5 – If you were always the one that went for the chicken legs or thighs at dinner instead of the breasts, this dish is for you. The dark meat of the duck is fatty, succulent and rich. Reminds me of pulled pork but with duck. It’s really the star of this dish and when you mix it with the runny egg yolk, roasted potatoes, and shallots, you have something special. I’ve always been confused what “confit” was so I looked it up. Confit [kawn-FEE] is the name given to the ancient method of preserving goose, dick or pork. It originated in Gascony, France and included salting and then slowly cooking the meat in its own fat. Once cooked, the meat is packed into a crock or pot and covered with its cooking fat, which becomes a seal and preservative allowing it to be refrigerated for up to 6 months. Dark, fatty meat cooked in its own fat- sounds good to me. Confit de canard is the French name for duck confit.
Lentil Ragu – Swiss chard / feta cheese / country bread / two eggs poached – $12.5 – Ragu [rah-GOO] in Italian and ragoûte [ra-GOO] in French both come from the verb ragoûter meaning “stimulate the appetite.” Well this translation is lost in this hearty stew containing lentils instead of traditional ground beef or pork. This was filling as the lentils substantially increased the volume of the stew. The mixture of vegetables and sauce with the rich and tangy feta cheese was really good. I loved dipping the sourdough bread into the sauce to soak up all the flavors. The poached eggs get lost in this dish, literally. They are hidden under the ragu and with all the sauce and spices, they don’t shine like they should at brunch. It’s a great stew if you attend brunch later in the day. Earlier in the day I’d skip since the eggs are suppressed. Nice of them to create a vegetarian friendly ragu though.
Organic Golden Quinoa / Strawberry Cornmeal cake / caffe latte
Breakfast Burrito – caramelized onion / Irish cheddar / roasted potatoes / guacamole / salsa roja / scrambled eggs – $12 add Niman Ranch bacon or Peads & Barnetts sausage $2 – organic sour cream available upon request. I LOVE breakfast burritos. I’m always a sucker for them when I see them on the menu. The best breakfast items smothered in cheese, guacamole, salsa and wrapped up in a tortilla… what could be better? Huckleberry even throws in chips and salsa to complete the Mexican experience. Can’t go wrong with this thing. Of course I got it with sour cream. Doesn’t really need it but sour cream on a breakfast burrito never hurts. And don’t forget to add bacon or sausage. Chipotle really needs to add these to their menu.
Raw Kale Salad – house-made croutons / Parmigiano-Reggiano / vegetarian Caesar dressing – $12 – Kale salad tower? Yes, its piled high and mighty and gets covered parmesan. I thought all caesar dressing was vegetarian since eggs are vegetarian right? Vegetarians just don’t eat meat correct? Maybe at huckleberry they don’t think so and this dressing doesn’t use egg yolks. Well, however they make the dressing, the salad needs more of it. The kale was a little too dry for my liking and needed to be covered in more dressing. The parmesan was a great addition since more cheese always makes a better salad. My favorite part was probably the house-made croutons which were huge chunks of crunchy bread that you know they made in their kitchen. Unless you really like kale and don’t mind a lack of dressing, I suggest the chopped salad if you’re going to go the salad route at brunch.
Chopped Romaine Salad – radicchio / garbanzo beans / Mary’s Organic chicken / Kalamata olives / pickled shallots / Molinari salami / provolone cheese / red wine vinaigrette – $13.5 – Chopped salad is my salad version of the breakfast burrito. I almost have to get it if its on the menu. Needless to say I’ve had a lot of different chopped salads at a lot of different places so I say with pretty good authority, this is a great chopped salad. Chopped salads should contain more toppings than actual lettuce and this one meets that criteria. The more meat the better and huckleberry includes both chicken and salami. The salami is great, especially when coupled with the provolone cheese. The pickled shallots and olives keep this salad salty and savory and then the chicken and garbanzo beans balance it out. A touch of sweetness coming from the vinaigrette and this thing is complete. I could eat this everyday. If they added a couple hard boiled eggs I’d be in heaven.
Roasted Free-Range Turkey Sandwich – grapes / organic Cheddar / spinach / Green Goddess / multigrain bread – $12.5 – Who ever decided to put grapes on turkey sandwich is a genius. Chewing a hearty turkey sandwich and getting hit with a plump and juicy grape quite the experience. I love the thickness on the sandwich, they definitely don’t cheat you on turkey here. The ratio of meat to lettuce to bread is great. A very well put together turkey sandwich.
Niman Ranch Pastrami Reuben – Russian dressing / coleslaw / Gruyere cheese / dijon mustard / country bread / Eel River California Blonde Ale – $14.5 – Hate to say it Katz’s Deli in New York but this is the best Reuben I’ve ever had. Ok, I’ll say this is the best “gourmet” reuben since Katz stays true to the classic preparation of corned beef, swiss cheese, sauerkraut and rye bread. Huckleberry puts a twist on it that really pays off. An amazing coleslaw concoction that they make and sell separately during the week is topped on the pastrami and sandwiched between two perfectly grilled pieces of bread. The pressing and grilling melts the cheese and presses the Russian dressing and mustard into the meat and slaw. Crunchy/soft grilled bread, juicy/tender meat, melted cheese, fresh coleslaw, I was legitimately depressed when this thing was gone. I wanted another one. Well done Huckleberry, well done.The name coleslaw comes from the Dutch word koolsla meaning “cabbage salad”Russian dressing, although American in origin, is thought to get its name from the fact that earlier versions of the dressing contained caviar which the Russians are famous for. American version includes mayo, pimiento, chili sauce or ketchup, chives and herbs.The Reuben has two rumored origins. Thought to be created by Arthur Reuben, owner of once famous New York’s Reuben’s deli. Other story is that Reuben Kay, an Omaha wholesale grocer, invented it during a 1955 poker game. The following year the sandwich was then entered in a national sandwich contest and won.
House-Cured Salmon Tartine – cream cheese / red onion / sliced cucumber / tarragon / grilled country bread / mimosa / lemon posset – $14.5 – Presented in much the same way as the croque monsieur, this tartine can be cut in half and eaten with your hands. There is mini cucumber under a more dry and non salty salmon. The salmon breaks apart in you mouth and the cream cheese is thick and acts as a great base to hold the toppings. I love the grilled bread and how it makes the bread crunchy to go along with the soft and smooth cream cheese. Good bread to cream cheese ratio. A well constructed tartine. Order it with a mimosa which contains fresh orange juice pulp if you’r fancy like me.Also pictured is the Lemon Posset which is served cold like a lemon pudding. It’s sweet but not too sweet and just a touch of sour. A very nice light dessert to end with since lemon is believed is help with digestion after a meal.
Line-Caught Tuna Salad Sandwich – heirloom tomato / pickled red onion / rémoulade / pain de mie – $13 – Huckleberry puts a fancy spin on the classic tuna salad sandwich. Using pain de mie which is French for “sliced, packaged white bread”, this sandwich reminds you of something mom used to make. Except I doubt your mom used rémoulade [ray-muh-LAHD] which is a classic French sauce made by combining homemade mayo, mustard, capers and chopped gherkins, herbs and anchovies. Can also be made with hard-boiled egg yolks. All together, the sandwich is well balanced and the toasted bread is a nice addition.
Marinated Peppers & Gioia Burrata Sandwich – pesto / baguette – $11.5 add La Luercia prosciutto $3 – Finally a sandwich for the vegetarians, unless you add the prosciutto of course which I did because I like the best versions of everything. The sandwich, which has great flavors, falls short in a few areas. The pesto, which is great, is underutilized as there just isn’t enough of it to go with the thick baguette. You can hardly taste it. The burrata is good. This is portioned right given the thickness of the bread. The burrata is sweet and creamy like a yogurt cheese. The cheese with the sweet peppers go great with the prosciutto. When it comes to putting this in your mouth, it doesn’t hold up. The bread to tough which makes everything come out of the sides when you bite down. Makes it messy and forces you to spend time picking up the ingredients off the plate and trying to fit them back in-between the bread. I like the flavors but can’t stand when the ingredients don’t stay in the sandwich.
Brunch Special: Milo & Olive Brioche French Toast – berry compote / crème fraîche / maple syrup – $13.5 – Milo & Olive is one of Huckleberry’s sister restaurants and they make a great french toast. Brioche [BREE-ohsh] is always an excellent bread to use since its rich in butter and eggs making it slightly sweet and very fluffy. The thickness allows it to really soak up the flavors from the berry compote and crème fraîche. They give you a small dish of maple syrup which is appropriate since hardly any is needed. The berry compote and crème fraîche slowly melt together and create their own sweet syrup. Compote [KAHM-poht] is a chilled dish of fresh or dried fruit that is slowly cooked in a sugar syrup. The slow cooking allows the fruit to keep its shape. Crème Fraîche [krehm FRESH] is a matured, thickened cream with a slightly tangy, nutty flavor. The thickness coming from being made with unpasteurized cow’s milk where the bacteria in the milk thickens it naturally over the course of 8-24 hours
Side Spread: Herbed English Muffin / sausage / 2 eggs the way you like it / seasonal jam / butter / freshly squeezed OJ – The english muffins come with jam and butter and the sausage is thick, short links. You can tell they use small pans to cook the eggs. I asked them to make the eggs like an omelet and they executed perfectly. This what so I could construct my own breakfast side sandwich
Clash of the Sides: Breakfast Side Sandwich – The links come in a perfect length to cut in half and place on the eggs. I made two open faced sandwiches since it came with two sausage links. One had the butter and the other had the jam. The jam one was my favorite. The sweet jam with the savory and salty sausage was a great combo on top of the lightly toasted english muffin. I was pretty happy with this creation. They should make this a menu item. Goes great with their freshly squeezed OJ
Off-Menu “Secret Dish” The Egg Huck Muffin 3 slices bacon / 2 eggs / maple bacon biscuit / maple syrup for drizzle While the concept of this is great in theory, the practicality of it just doesn’t work. Don’t get me wrong, the flavors are amazing and it tastes great but this is essentially a breakfast sandwich and when it comes to sandwiches, form and function must be taken into consideration. The issue here is the biscuit. They take their maple bacon biscuit and warm it up which makes it taste amazing as it brings out the maple syrup but it softens the biscuit which in turn makes it crumble. It’s not pliable like a muffin. The eggs are also scrambled which doesn’t allow them to stick together so they also break apart with the biscuit. They need to cooked like an omelet and folded over the biscuit. They bacon is set up perfectly for a sandwich, it’s crispy and breaks off easily but it makes no difference since the biscuit just falls apart when you try to pick it up. The result is a what can only be described as maple biscuit hash with the biscuit replacing the potatoes. Now the hash is amazing. The sweet maple biscuit with the bacon and eggs is an excellent combo. I can see why the egg huck muffin was invented but the presentation needs work.
The Egg Huck Muffin “Hash” – The result of a poorly executed theoretically brilliant muffin.
Roasted Free-Range Turkey Sandwich / Stone Fruit Crème Fraîche Layer Cake / Hot Chocolate
Organic Golden Quinoa / Huevos Rancheros / Green Eggs & Ham / Strawberry Cornmeal Cake / Caffe Latte
Hot Chocolate – This childhood favorite of mine, especially in the cold winter months of Minnesota, is taken very seriously here at Huckleberry. To start, it’s made with whole milk and heavy cream to give it great body and creaminess. Then they add rich Valrhona chocolate, one of the leading producers of gastronomic chocolate in the world. Icing on the cake are Shiho’s Sweet Rose marshmallows. Shito Yoshikawa is the creator of the artisanal, farmer’s market-driven ice creams and sorbets at Sweet Rose Creamery in Santa Monica. The attention to detail in this cup of hot chocolate stands out and puts the powdered hot cocoa mix I used as a kid to shame. This stuff really goes great with any pastry you’d normally have with coffee. But it is very rich so I advise not pairing it with anything too sweet like a donut. I thought it went great with my whole wheat raisin scone
Cappuccino Created by the fantastic Barista Kate
Café Mocha with whipped cream
Chai Latte – cinnamon sticks / all-spice berries / cardamom pods / fennel seeds / cloves / peppercorns / star anise pods / fresh ginger / black tea bags / organic whole milk / vanilla syrup
Vanilla Latte – expresso / whole milk / vanilla syrup Huckleberry makes their own vanilla syrup by hearing up sugar, water and vanilla bean in small saucepan. Goes well with any pastry that has chocolate in it
Cortado – An expresso with a small amount of steamed milk. Goes great with the bread pudding.
Arnold Palmer – Half Ice Tea / Half Lemonade Goes great with the Napoleon, Mixed Berry Crumble Tart or the Bavarian Fruit Cup
Peanut Butter Chocolate Swirl Donut – My favorite donut flavor of all of them. As a chunky peanut butter fan, the fresh chunks of peanuts sprinkled on top was a game changer for me
Vanilla Glazed Donut / Cafe Mocha – Their donuts are amazing and the flavors are constantly rotating except for the cinnamon sugar donut. They go quick so you gotta get there early to enjoy one. The dough is so soft and the vanilla icing melts in your mouth. Since I always get a coffee with my donut, the vanilla version needed a chocolate versioned coffee. The Cafe Mocha with TCHO chocolate syrup and whipped cream was a great choice I must say
Maple Glazed Donut / Vanilla Latte – A rotating donut flavor, it was delicious. Donuts tend to go quick so get there early if you want one
Coconut Glazed Donut – A great coconut flavor thats even better when dunked in a cafe mocha made with chocolate syrup and whipped cream
Cinnamon Roll – Recommended by Jaicy, this roll has a strong resemblance to a cinnamon sugar croissant with how flaky and the soft the dough is. Like with any cinnamon roll, the slightly moist center is the best part.
Blueberry Bran Muffin – The steady stream of older clientele at Huckleberry is what makes this muffin always in stock. Customers would complain when they tried to swap them out. Older folks just love their wheat bran. Maybe because it contains more fiber which is always of high importance to them. Higher in fiber or not, these muffins are very good in large part due to the fact that the blueberries are packed like sardines in the muffin making sure you get a healthy dose of plump, juicy, farm fresh berry. Another key to the quality of the muffin is toasting the bran to a deep golden color
Gluten Free Vegan Chocolate Banana Walnut Muffin – Oh.MY..Gosh this muffin was AH-mazing. One of the best muffins I’ve ever had but this is coming from a guy who loves the combo of bananas and chocolate. What makes this muffin so good is the gooey chunks of fresh banana. Don’t be fooled thinking they’re dried bananas. The ratio of melted chocolate to banana to muffin is perfect. Huckleberry uses their own gluten-free flour mix to make these muffins. It’s made with brown rice flour, oat flour, potato starch and cornmeal. Then to make the muffins they add toasted walnuts, almond flour, cinnamon, flaxseed meal, agave syrup, coconut milk, vanilla extract and 60-70% cacao chocolate. Huckleberry does great muffins but this one was definitely my favorite
Vegan Gluten Free Carrot Muffin – Essentially the same ingredients as the carrot teacake just in muffin form. And just like the tea cake, this thing is amazing and vegan friendly
Cinnamon Sugar Donut – What can make you feel more like a kid than dunking a donut in the face of a bear? Thanks Barista Kate for taking me back in time. Zoe Nathan’s dad loves cinnamon sugar donuts so this donut is made everyday at Huckleberry. Her son, on the other hand, hates cinnamon sugar donuts so another flavor is always available. The difference in their donuts is the brioche dough its made with
Whole Wheat Raisin Scone / Hot Chocolate – Scones are always good with coffee or in this case hot chocolate since they are on the dry side and the liquid helps wash them down. For being whole wheat and having raisins, this thing was pretty good. Zoe Nathan developed these after she spent a month in France. She wanted them to be as close to graham crackers as possible. I think she succeeded as these are in high demand at Huckleberry. And they are even better dipped in hot chocolate. Scone [SKOHN] is believed to get its name after the Stone of Destiny (or Scone) where Scottish kings were once crowned. The triangle is its original shape with oats being the main ingredient.
Cinnamon Roll Scone – Best scone I think I’ve ever had. Like a cinnamon roll and scone had a baby. It’s soft like a cinnamon roll but crunchy like a scone. The sweet and creamy frosting reminds me of the glaze on the vanilla donut as you can see specks of vanilla in it. Went great with an iced coffee
Bread Pudding / Caramel Sauce / Chocolate – Timing is key with this delicious bowl of heaven. Come early to get it fresh out of the oven when its steaming hot. If you come later in the day maybe you’ll get lucky with a fresh batch they just made because they already ran out in the morning. Either way, don’t pass this up if it’s hot. It’s absolutely amazing. Warm caramel and chocolate makes the perfect bath for the soft and fluffy brioche bread. And of course the Cortado with steamed milk is made with love by Barista Kate
Whoopie Pie / Whole Milk – I haven’t eaten a lot of whoopie pies in my day so don’t freak out when I say this is the best one I’ve ever had. This thing has set the bar pretty high from here on out though. It takes a standard whoopie pie to a whole new level with the slightly torched marshmallow cream and the chocolate sauce dipped side. The rich chocolate cookie is so soft and moist this pie will bend in half if you hold it on the edge
Gluten Free Chocolate Financier / Whole Milk – With a crunchy top and a moist gooey center, the textures are great in this chocolatey creation where milk is a must Financière [fee-nahn-SYEHR] is french for “banker’s style’ which hints at the expensive ingredients used to create the food
Blueberry Ciabatta – A sugary ciabatta roll pressed down into crostata form and filled with blueberries. Very good
Chocolate Vanilla Eclair / Coffee Eclair – I’m guessing someone couldn’t decide whether to get a donut or cream puff so they invented these. They are like a gourmet version of the long john’s I used to love getting at the gas station. Served cold, the chocolate with vanilla cream is good but the coffee one tastes too much like coffee. It’s overwhelming. Be careful when biting into them, the cream tends to come pouring out the hole at the end. I advise sucking a little cream out and biting a little off at a time. An éclair [ay-KLEHR] is essentially a cream-filled donut made with cream-puff pastry dough called houx pastry. They are also identical to cream puffs except the shape and the fact that éclairs are usually topped with a sweet icing
Gluten Free Bonnie – Made with their own gluten free flour mix, this bonnie which is essentially a mini bundt cake is soft with a gooey frosting in the center. It reminds me of coffee cake except it doesn’t crumble as much and isn’t as dry which can be credited to the thin glaze on the outside that adds the perfect amount of sweetness
Kouign Amann Chocolate Cup – I had no idea what kouign amann was. Apparently it is a Breton cake. Breton? Yeah an ethnic group in the French region of Brittany. In their language, kouign means “cake” and amann means “butter.” Oh ok, butter cake. Now it makes sense. So Huckleberry takes this round, crusty cake with layers of butter and sugar and fills it with thick chocolate. If you’ve never had a kouign amann before I suggest you do because they are pretty darn good. Thanks Brittany
Tiramisu – Soft moist cake with a subtle coffee flavor. It’s creamy with a great cream to cake ratio. It’s almost like a whipped cream frosting. This was really good. I wish it came in bigger container and there was more of it. It’s rather small for the price. Either they need to give you more or lower the cost
Bavarian Fruit Cup – blackberries / raspberries / toasted almonds / pastry cream / whipped cream I’ve never had a Bavarian fruit cup but I like it. It’s like whipped cream pudding. It’s not too sweet and the almonds add a nice crunch to go with the creamy and rich pastry cream
Savory Kouign Amann Turnover – Apparantely this “butter cake” can be made into a savory turnover. Stuffed with roasted peppers and a sweet creamy cheese, this pastry is slightly crunchy but mainly soft like a croissant
Lemon Meringue Tart / Gluten Free Vegan Coconut Macaroon Tart – The lemon meringue tart is delicious. The tart lemon pairs great with the sweet meringue that takes on a marshmallow cream consistency. Smooth and rich but also a little crunchy from the browned parts. Meringue [muh-RANG] is a made of beaten egg whites and granulated sugar. Huckleberry uses the soft version of this mixture and bakes it until the peaks are nice and brown and the valleys are golden. The coconut macaroon tart was really good too. Rich, smooth chocolate filled into a coconut macaroon tart. Vegans and macaroon fans should definitely get this
Napoleon – crisp layers of puff pastry with rich pastry cream and dusted with powdered sugar. The flavors and textures here are great but given how thin and crunchy the pastries are, the presentation is obviously just for show. The whole thing falls apart when you try and pick it up with your hands. When you try to bite down, all the filling goes pouring out the sides and you are left with mostly pastry in your mouth. Cutting it with a fork is also difficult since the pastry is so thin and hard. You can’t stab it, it just breaks apart. Beautiful presentation but hardly practical. Pastry cream is what the French call “crème pâtissière [KREHM pah-tee-see-EHR] which is a thick, flour-based egg custard
Mixed Berry Trifle – Trifle [TRI-fuhl] is a dessert from England made with sponge cake or ladyfingers soaked in sherry spirits, covered with jam or custard and topped with whipped cream and garnished with candied or fresh fruit, nuts or grated chocolate. Huckleberry goes the fresh fruit route and opts for brioche bread instead of sponge cake or ladyfingers but it tastes a lot like sponge cake. If you were ever a fan of angel food topped with whipped cream and berries, you’ll enjoy this
Mixed Berry Crumble Tart – Another signature item almost always available. In the summer, stone fruit is mixed in. The crust is soft and the topping is like a soft and chewy granola
Chocolate Pudding – A rich bowl of smooth and thick chocolate topped with whipped cream
Banana Cream Cheese Cupcake / Mini Chocolate Cupcake – A banana muffin with a delicious cream cheese frosting. These cupcakes are best washed down with a nice cold glass of whole milk
Salted Caramel Tart / Lemon Bar – Both of these are served chill so the salted caramel is slightly hard but it slowly melts as you bite into it. Perfect amount of salt dusted on top. The graham cracker like crust gives a nice soft crumble crunch. The lemon bar is more gooey and soft than the salted caramel. A very potent, fresh lemon taste gives you a slight sweet and sour aftertaste
Kouign Amann Fresh Fruit Tart – I had no idea what Kouign Amann was. Apparently it is a Breton cake. Breton? Yeah an ethnic group in the French region of Brittany. In their language, kouign means “cake” and amann means “butter.” Oh ok, butter cake. Now it makes sense. So Huckleberry takes this round, crusty cake and makes it into a tart layered with butter cream and topped with berries and toasted almonds. The thing dough base is slightly hard but softens up with the smooth butter cream. The butter cream is almost like a frosting on the… Breton cake?
Strawberry Crostata / Side of Whipped Cream – It’s light and sweet. It’s also soft and delicate so pick up with two hands. The strawberries are super fresh and are provided in a good ratio to the pastry dough
Cinnamon Sugar Mini Blueberry Brioche – On the cover of the Huckleberry Cookbook is a picture of their blueberry brioche. Lucky for me, they make a mini version. It was so good. The top is covered in crunchy cinnamon sugar, the bread is so soft and fluffy and the blueberry’s cooked inside make it my favorite loaf of bread ever. Definitely get this if with a group since it can be cut into about 4 slices
Strawberry Vanilla Pound Cake – Very similar in flavor and texture to the cornmeal cake. Just in more of a cupcake form that can be eaten with your hands and who doesn’t like eating cake with their hands? Pound cake got it’s name from the fact it was originally made with a pound each of flour, butter, sugar and eggs
Monkey Bread / Caramel Glaze – Like a sugar dusted caramel roll. Reminded me of the caramel rolls my mom used to make. I like how it breaks up into four sections. Makes it perfect to share with someone
Vegan Gluten Free Carrot Teacake / Gluten Free Lemon Poppyseed Teacake – It’s a tea party. The carrot teacake is shaped more like a loaf with golden raisins, visible shredded coconut and candied pecans. Tastes very similar to the pumpkin teacake so again, get some cream cheese with it if you are a carrot cake fan. The Goji Blossom Tea was a nice sweet tea to go along with the cakes
Pumpkin Teacake – Carrot cake fans need to order this with a side of cream cheese. Hard to tell the difference
Maple Bacon Biscuit – Reading the Huckleberry Cookbook you’ll learn that Zoe Nathan’s favorite flavor combo has always been salty-sweet. She grew up dipping french fries in her milkshakes and eating roasted chicken with applesauce and bacon covered in maple syrup (I’m starting to like this girl). Although good quality bacon and maple syrup are the more expensive ingredients in the bakery, Zoe knows it makes the difference in creating these biscuits that have been a signature item at Huckleberry since they opened. They’re buttery, sweet and slightly gritty. Served warm with some butter takes this biscuit to a new level
Prosciutto Gruyere Croissant – The complex flavors of the Gruyère [groo-YEHR] cheese makes this simple croissant stand out. The creamy, fruity, nutty, earthy and mushroomy cheese is a great filler with the dry prosciutto in the flaky croissant
inside look at the Prosciutto Gruyère Croissant
Crème Fraîche Stone Fruit Layer Cake – Goes great after a sandwich. Crème Fraîche [krehm FRESH] literally means “fresh cream” in French. It’s is a matured, thickened cream with a slightly tangy, nutty flavor. The thickness coming from being made with unpasteurized cow’s milk where the bacteria in the milk thickens it naturally over the course of 8-24 hours
Whole Wheat Chocolate Chip Cookie – On the thinner side and could use more chocolate but the chocolate it does have is nice and gooey. The cookie is also soft enough to fold when you bend it and not just break off.
Whole Wheat Oatmeal Raisin Cookie – A soft and chewy classic cookie that grandma used to always make
Cookies & Milk – Vegan Peanut Butter Cookie / Chocolate Chocolate Cookie / Gingerbread Cookie / Whole Wheat Shortbread Cookie Very quickly, the peanut butter cookie is soft and chewy with an authentic peanut butter flavor. The double chocolate cookie is chewy and soft with no melted chocolate inside. The gingerbread cookie is pig shaped and thin and crunchy. The shortbread cookie wasn’t my favorite and it breaks apart easily but bonus points for being heart shaped
Strawberry Cornmeal Cake – Their cornmeal cake is their signature cake. It’s always in stock. Blueberry is the flavor you will normally see it in but today I got strawberry which was very good. Huckleberry uses whole yogurt and ricotta cheese in the batter along with maple syrup which I think makes a difference
Chocolate Vanilla Layer Cake / Organic Milk – This rich and chocolatey cake is balanced well with the vanilla buttercream frosting. The back of the cake being the bast part with the crunchy cacao nibs. Don’t forget to wash it down with a cold glass of organic milk
Coffee Cake – It makes no sense to me what this is called coffee cake. It doesn’t taste like coffee and it has no frosting to make it a cake. It must get the name because someone starting eating it in morning with their coffee. I guess it pairs well with coffee since the bread is sweet and a little dry so the coffee helps balance the sweetness and wash it down. But what do I know. Huckleberry makes there coffee cake with butter, all purpose flour, almond meal and sugar. The best part of the cake is the streusel which is made of toasted walnuts, sugar and cinnamon. Streusel [STROO-zuhl] is German for “sprinkle” or “strew” and is the name given to the crumbly topping on coffeecakes and other baked goods
Farmer’s Market Flatbread – The fig version with red onions. The figs are juicy and make it a great sweet/savory flatbread. This flatbread took me back to the days of eating Focaccia in Italy. Flakey and buttery with a crunchy exterior and light, moist interior
Farmer’s Market Flatbread – Depending on what they get at the Farmer’s Market, the topping will vary. This one is made with heirloom tomato and thyme. No matter what flavor you get though, the flatbread is excellent. It’s flakey and buttery with a crunchy exterior and light, moist interior. This flatbread took me back to the days of eating Focaccia in Italy