Co-founded by husband-and-wife team Zoe Nathan and Josh Loeb, Huckleberry Café serves up market-driven, organic products in a “community-centric environment.” Produce is sourced locally, and the menu changes according to season. Expect to find homey dishes like house-cured sustainable salmon sandwiches, organic brisket, and poached eggs over farmer’s market vegetables with pesto, alongside Huckleberry Café’s famous artisan pastries. The menu proclaims that almost all products are exclusively organic and GMO-free, a feat impressive by any restaurant’s standards.
Nathan, who originally started her career as a baker at Tartine, San Francisco, brings her philosophy of using great ingredients to create simple, but flavorful, pastries. She oversees the process and production of all the hand-made breads, cakes, loaves, muffins, and desserts at Huckleberry Café (along with the other restaurants she co-owns with Josh— Milo and Olive, Rustic Canyon, and Sweet Rose Creamery), often stepping in and lending a hand to the bakers.
Nathan has compiled all of her delicious treats into her first cookbook: Huckleberry: Stories, Secrets, and Recipes from Our Kitchen. She includes both sweet and savory recipes, tantalizing readers with seemingly tangible and mouth-watering pictures. Readers are spoiled with over 115 recipes, including famous items from the bakery such as the Maple Bacon Biscuits and Brioche Doughnuts. Two of Nathan’s favorites are featured right here— an Apple Buckwheat Cake and a Roasted Root Vegetable with Egg dish.