Allegro - Vegan Bakery & Sandwich Shop

Purim is next week and the hamantaschen orders are starting to roll in. Pre- order now via link in bio!

Not a Banh Mi special this weekend. Inspired by, but absolutely not the original. Walnut mushroom pate, rice wine vinegar daikon carrot jalapeno pickles, red onions, cilantro, tofu and tomato mayo on a baguette. $12.

Sandwiches are 8am-2pm over the weekend. This one will be available closer to 11.

Have a great weekend✌️

Sourdough slice. We bake one or two trays of these every day. Laminated with roasted criminis and green onions, then topped with marinated artichokes and more green onions. We bake these mid-morning and they are just cool enough to slice at 10:30. One of these is a meal. Enjoy!

We're here baking away. Regular hours until we sell out or the power goes out.🤞

This is our special lopsided avocado sandwich. No extra charge for this build.

Quick announcement: Tuesday through Thursday sandwiches are now available 10am to 2pm and Fri/Sat/Sun - 8am to to 2pm. The later start time Tue-Thurs is necessary to give us a little extra prep time. Thank you for understanding🙂

One last thing, we are evaluating our schedule Fri/Sat this week with the impending storm. We may close early on Friday and do a one-hour delay on Saturday. Not sure yet. Stay tuned✌️

Ginger Molasses Cookie 🔥🔥

Quick reminder to get your holiday bread/cake/cookie/pie orders in! Follow link in bio to "Advance Ordering." We have some limits as to what we can make, so instead of cutting off all orders by a certain date, we're just gonna 86 items as they sell out.

Happy holidays✌️

Hey folks! Just popping in to give an update regarding our holiday offerings and pickup information. As specials this season, we have:

-Pumpkin Pie
-Apple Pie
-Sesame Spelt Dinner Rolls
-Brioche Dinner Rolls
-Chocolate Cherry Sourdough
-Butternut Squash/Cranberry/Pecan Sourdough

Pickup will be Tuesday and Wednesday next week (11/22-11/23)

Order deadline for both days is Sunday at Noon!!

Ordering is live on our website, just visit the link in our bio!

See you next week! 🍁🍂

Today's sourdough looking nice! We're here today until 6pm. Bread, hummus, cinnamon rolls, sammies, soup... you name it, we got it🥸🤡

We got some new loaf pans and we are all a little smitten with these coffee cakes and banana breads. We will no longer be using the paper molds we had in the past. These mini loaves are great for slicing; four to five slices, depending on appetite:)

Here's the latest look of our sourdough😎. Flour, water, salt and 40 hours of fermentation. We continue to work on this bread to figure out ways to make the process fit our schedule and to bake a bread that hits all the right notes. We've made a ton of progress this last year, but we are still working on it.

We open at 8am and the first batch of these come out of the oven around 7:30.

Pretty standard recipe with a lower hydration than we've used in the past. All organic flour.

45% Central Milling ABP
45% CM HM
10% CM HPF

76% Hydration
20% Levain
2% Salt

82.4 FDT
2.5 hours bulk
20 min rest
18 hours cold proof at 38F

HERE UNTIL 2PM TODAY✌️

It's back! Cashew cheese beet sandwich special for the weekend and next week. Fermented cashew cheese, fresh mint, cucumbers, zaatar, and red onions. This comes with roasted red and golden beets marinated in a sumac vinaigrette. But if you're not a beet person, we added an option for that🧞‍♀️

We will be closed Tuesday, September 6th so that our staff can enjoy a much needed day off!

In the meantime, check out our bubbly, savory focaccia! This special one is topped with heirloom tomatoes, kalamata olives, fresh rosemary and sea salt! Sold as a whole 10" round. Available daily in-store until sold out!

Say hello to the kofta burger making an appearance this week. This one here is the deluxe. It's loaded with avocado, shiitake bacon, and cheese.

This kofta is every prep cook's dream: 14 ingredients, 12 spices, and a somewhat convoluted process, but it's worth it. No gluten, no soy, just vegetables, mushrooms, and bean flour.

Originally used at for kofta kebab, someone (not me) divined the genius move of using it for burgers, and that's what it's mainly been ever since. But you may see it now and then as meatballs or in our kofta bi tahini, which is still my favorite. Maybe we'll run that soon with some roasted cauliflower.

Starting tomorrow and hopefully through the weekend.

Apple galette. Thank you for creating these lovelies for us. Roasted Granny Smith apples wrapped in strudel dough. These are available every day or by pre-order if you don't want to miss out.

Jerusalem bread today. Here until 2pm✌️



#فلسطين

Sandwich Special! 🍅Heirloom Tomato and Cashew Cheese! This is pure summer in a sandwich: tomatoes, house made cashew cheese, cukes, red onion, fresh mint, za’atar and olive oil. A perfect bright, and flavorful summer treat. We’ll be running this all weekend! Stop by or order online at the link in our bio!

Sfiha - صفيحة - these little hand pies came out looking much better than the bread sticks. Alternatively called fatayer or pida, we've replaced the more traditional meat or cheese topping with a pepper walnut tapenade.

I was fortunate enough to grow up eating a variety of homemade savory pastries. A lot of you have been asking for more savory breakfast options, and I'm tapping into some childhood favorites to develop more offerings that will be available for breakfast. This is our first foray. Expect more to come.



#فطاير #صفيحة

Whole wheat sourdough tapenade bread twists. These stuffed bread sticks are hanging out in our walk-in for an overnight proof. Filling is red pepper walnut garlic olive. Heavy on the garlic.

We'll bake these in the morning along with a couple of pida topped with the same tapenade. They'll probably need a little more proof time in the morning, so expect them around 830 or 9am. We'll letcha know if they're edible.🤞

Morning buns☀️

House-made orange marmalade rolled into brioche dough w/lemon glaze and crushed pistachio. Folks, this is it. Trust me.

Overnight baguettes looking good! Open today 8 to 3 ✌️

Starting tomorrow, we'll be open Sundays from 8am to 3pm. Hope to see you soon🙂

Product development croissant! We've recently been tinkering with our butter recipe to get some better separation in the layers of our viennoiserie, particularly the croissants. We upped the fat content of the butter from around 78% to 83% to better approximate the type of European butter traditionally used for lamination. We've also used this new butter in the croissant dough itself. We'll keep working on it, but we are super pleased with this result.

We are winding down over here before a three-day weekend. Pretty much sold out of pastries, but we have a few more loaves of bread left.

We are going to be closed on Tuesday, July 5th, so that staff can have the 4th off. Next week, we will be open Wednesday through Sunday. And the following week, Tuesday through Sunday. Looking forward to again being open six days a week. Thank you for your patience!

Enjoy the holiday:)

Sandwiches today are going to be 🔥

XL Ciabatta loaves today. Still a work in progress, but today's look 👌

Clarification regarding hours. We are open tomorrow, but closed on Sundays starting next week for about a month and a half.

A couple of annoucements... but first, this is a new deli style rye we've been working on. In our prior life, we mixed four different rye doughs, and when we reopened, we developed just one rye bread with a much higher percentage of rye flour than anything we had done in the past. But you weren't satisfied, almost daily asking for a deli style rye that we used to call Russian Corn Rye.

This new loaf is an approximation of it, but we added on an extra 18 hours for the overnight proof. It's leavened with a mix of sourdough starter and yeast, and it's made with rye meal (pumpernickel flour). We'll have this available now and then as we work on the recipe. With and without caraway seeds, it's perfect for almost any sandwich.

Now to the announcements. First off folks, Covid is not over😭😭😫😫😳🥺😕😠😠🤡👾

Much to all of our disappointment, it is persisiting. Over the last two weeks, we have had two employees test positive, resulting in each one quarentining for a week. And so please keep wearing those masks in public spaces when you're not eating or drinking. And carry your own mask. I'm a bit horrified at the number of disposable masks we've given out. I see them on the ground everywhere. I wear a mask all day almost every day. It's not too much to ask people.

Next on the agenda...modified hours tomorrow, we are shorthanded and so we will be closing at 2:30pm.

Finally, we have some vacations planned and we are hiring some new bakers/cooks that are gonna need some training. We don't want to stretch ourselves too thin, so for the next 5-6 weeks, we will be closed on Sundays.

Alright, that's it 🤸‍♂️🤸‍♂️🤸‍♂️

Soup special this week: Spicy Roasted Beet.

Sorry to all the folks who stopped by yesterday looking for soup! We have phased out our chili and chickpea stew for the summer. We'll still have our red lentil soup and will hopefully run a soup special every once in a while.

This here soup is mainly roasted beets and celery, with some onions, garlic, and basmati. Lots of white pepper and chili powder give it a good kick. And the Persian lime does a good job balancing out the sweetness. Pretty good cold or hot.

It'll be in the grab n go cooler tomorrow mid morning.