The Proof is in the Pudding
Fiki’s Pudding, an artisan, organic bakery in Oakland’s Laurel district, has added new and tasty flavors of health and deliciousness to the 73-year-old Food Mill health market/natural food store’s menu. All pastries are made from scratch by natural foods chef and nutrition educator Patrice Reynolds, owner of the in-store bakery, who believes dietary restrictions, whether imposed (that is, medical) or self-selected, should not compromise our eating pleasure. Thus, while vegan, raw and macrobiotic foods are her focus, Reynolds creates such delights as zucchini chocolate chip muffins, gluten-free raw cashew crème frâiche berry parfaits and vegan gluten-free raw chocolate banana avocado pie. In the morning, Fiki’s (pronounced Figgy’s) offers a selection of muffins, scones and biscotti that spotlight the freshest of seasonal produce. In the late morning and afternoon, the bakery sells a selection of cupcakes, cakes, cookies, tortes and savory items (gluten-free garlic chard tart and gluten-free savory shiitake tartlets, to name two examples). If you want any of these products on a Sunday, you will find Reynolds and her baked goods at the Temescal Farmers Market.
Fiki’s Pudding in the Food Mill, 3033 MacArthur Blvd., is open 8:30 a.m. to 6:30 p.m. Monday to Friday and 9 a.m. to 6 p.m. Saturday, (510) 919-4312, www.fikispudding.com.
Chefs Dona Savitsky and Thomas Schnetz, credited with helping to create an upscale buzz in the Temescal district with their Mexican-with-attitude restaurant, the popular Doña Tomás (5004 Telegraph Ave., 510-450-0522), and the inspiration behind the happening Berkeley taqueria, Tacubaya (1788 Fourth St., 510-525-5160), are in the process of doing something similar—this time with California-style cuisine—in Uptown. Called Flora (1900 Telegraph Ave., no phone at press time), after the Floral Depot building they are located in (across from the Fox Theater), their aim is to create a cafe to serve meals during the day—and appeal to a late-night crowd with their full-licensed bar.
–By Wanda Hennig