A New North Beach Bakery From a Famous Pizzaiolo Opens With Bagels and Sourdough | Eater SF

"Opening May 1 at 728 Vallejo St., this bakery specializes in sourdough bread and bagels and functions as a three-in-one operation that will also house Dago Bagel and, eventually, Antonio’s Pastries; it doubles as a new production facility to support dough production for Gemignani’s restaurants. I planned the shop to fill a gap in North Beach for sourdough and other bread, and we’ll bake loaves of Italian country bread, baguettes, and use freshly milled grains from Central Milling Co., including a spelt flour I mill in-house. The bakery will make about 100 loaves and 200–300 bagels per day to start, opens Thursday through Sunday from 8 a.m. to 3 p.m. (and will often sell out before 3), has no seating, and encourages customers to take orders down to Washington Square Park for a picnic." - Ellen Fort