WELCOME

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Fort Bragg Bakery re-opened its doors on October 14, 2009.
After nearly a year of renovating the building from slab to roof, Chris Kump and his family created a European- inspired bakery in a building with a tradition of baking bread and pastries for the community since 1909.

Enjoy Fort Bragg Bakery’s bright and warm ambience while savoring a morning pastry
with a cup of coffee, espresso or tea. Our full-service bakery offers hearth-baked breads made from natural sourdough starters, organic flours and grains. Our morning offerings include croissants, almond bear “paws”, cheese Danish pockets, apple turnovers, scones, and on Fridays.

Beginning at 11:00 a.m., we offer lunch featuring house-made soup, salads
and a selection of six individual, thin crust pizzas. (We also offer gluten-free pizza crusts.) Wines by the glass, bottle or retail are available, as well as locally made North Coast Brewery Beer and Greenwood Gold apple juice, and several other soft drinks.

And, of course, the last course is dessert, whether at the Bakery or to go: fruit tarts, éclairs, chocolate specialties, cookies and much more. New items are introduced often and special orders are available by request in advance.

Hope we have piqued your interest. Please come by and say hello. Keep Rising!
The Kump Family and all the Staff at Fort Bragg Bakery

MENU
Chef: Aaron Welge

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We do not accept credit or debit cards. Sorry for any inconvenience.

Soup of the day:
see Blackboard for Today’s Soup and Price

Salads
House Mixed Green Salad with Croutons Small 4.00 Large 6.95

Romaine Hearts with Danish Blue Cheese
and Toasted Organic Walnuts 8.25

Individual Pizzas*

Pizza King
Roasted Tomato Sauce, Fresh Mozzarella & Parmesan Cheeses,
Kalamata Olives 9.00

Pizza Hank
Roasted Tomato Sauce, Jack and Fontina Cheeses,
Herbed Salame, Crimini Mushrooms, Artichoke Hearts 10.50

Pizza Daisy
Bellwether Farms Ricotta and Pecorino Romano Cheeses,
Sun-dried Tomatoes, Spinach, Seasonal Roasted Vegetables 10.75

Pizza Libby
Roasted Tomato Sauce, mozzarella and Parmesan Cheeses,
Anchovies, Caramelized Onions, Green Olives 10.50

Pizza Hercules
Mozzarella and Feta Cheeses, Spicy lamb Sausage,
Roasted Eggplant, Kalamata Olives, Cherry Tomatoes 11.00

Pizza Gunner
Roasted Tomato Sauce, Mozzarella and Parmesan Cheeses, Speck
(Smoked Prosciutto), Seasonal Local Wild Mushrooms 11.50

Lunch Served from 11:00 AM to 3:00 PM

*By request when ordering, any of our pizzas can be prepared
with a gluten-free crust for a $1 supplement, while supply lasts.

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DRINKS

Coffee

Thanksgiving, locally roasted, organic, fair trade beans
Guaya'b,– Light Roast 1.85
Old Town French – Dark Roast 1.85
Decaf 1.85

Espresso Drinks

We offer traditional espresso drinks Prepared with a double shot

Espresso 2.50 Latte 3.75
Cappuccino 3.50 Mocha 4.00

Tea

Freed, Teller & Freed -- San Francisco

Pot of tea 2.00
English Breakfast – Classic blend of Assam & Yunnan
Earl Gray – China & Ceylon teas with oil of bergamot
Tropical Green –from China with the tropical flavor of guava
Paradise White –from China's Fujian province, Flavor of Pomegranate
Peppermint/Chamomile – Herb tea - calming and relaxing

Iced Tea
Fruit Basket (Herbal) or Bourbon Vanilla (Black) 2.00

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OTHER DRINKS

Milk: Kid's size 1.00 Grown-up size 2.00
Chocolate Milk: Kid's size 1.25 Grown-up size 2.50
Greenwood Gold Apple Juice 10 oz 2.00
Hot Chocolate, served with whipped cream 2.75
San Pellegrino Natural Sparkling Water 200 ml 1.75
San Pellegrino Natural Sparkling Water 750 ml 4.00
San Pellegrino Orange or Lemon Sparkling Water 2.00

Wine

Fort Bragg Bakery Wine (Navarro Vineyards, Anderson Valley)
2007 Sauvignon Blanc 5.50 glass 18.00 bottle
2006 Pinot Noir 6.00 glass 19.00 bottle

Beer

(Bottle)
North Coast Brewery, Fort Bragg
Scrimshaw, Red Seal ale, Old 38 Stout 3.25

ARTISAN HEARTH BREADS
Head Baker: Philippe Garcia

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Traditional Baguette

Fort Bragg Sourdough

Sourdough Bagels, Plain & Seeded

Ciabatta

Viverais

North Coast Sourdough Rye

Hannes’ Austrian Seed Bread

Peasant (Campagne) Sourdough

Olive Fougasse

Walnut Wheat Sourdough

Whole Wheat Sandwich

White Sandwich

Assorted Rolls

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ABOUT OUR BREADS

Fort Bragg Bakery breads are baked fresh daily, using traditional European techniques & high quality ORGANIC flours, grains and other ingredients. We use a natural, organic levain (sourdough starter) that not only adds tremendous flavor to our breads, but also increases their shelf life.

Our breads keep well for several days. In order to maximize the longevity of your FORT BRAGG BAKERY BREAD, store it in a bread box, or wrapped loosely in a paper bag or a clean kitchen towel. Our Breads also freeze well.

REVIEWS

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Food 27 • Decor 17 • Service 19
There’s plenty to brag about at this “wonderful new” artisanal bakery and cafe “hangout” in Fort Bragg, where “locals” “love watching” Christopher Kump (ex Cafe Beaujolais) coax “rich, chewy” breads, “European”-style pastries and “excellent” individual pizzas from a massive, lovingly restored wood-fired oven; there are only 20 seats, but many agree it’s “the only place” Downtown for “perfect” Eclectic breakfasts and lunches; (P.S. open Wednesday–Saturday till 4 PM.)

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"On a recent Saturday afternoon, all nine of the cafe's tables were full.
The oven blazed in the corner as long-handled wooden paddles slid individual pizzas in and out, topped with ingredients such as thin slices of roasted eggplant and hunks of smoked prosciutto, artichoke hearts and spicy sausage. Each disk of undulating crust was golden and slightly charred, with air pockets the size of a child's fist. And each came imbued with a bit of California history."
– Freda Moon, San Francisco Chronicle, January 7, 2010

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"Strolling along the glass cases of elaborate desserts is reminiscent of reviewing a fine jewelry case.  A suitable attitude of awe since this really is the Tiffany’s of bakeries. There is a wide selection of breads, including some loaves of irresistible dark, dense chewiness with a satisfying aftertaste that lingers.  There are light, crispy things with the gentlest brush of powdered sugar.  There’s an olive-twisted bread that improves the flavor of anything it touches.  A flaky bear claw filled with almond paste and graced with sliced almonds absolutely defines mouthwatering. 
Jay Gordon, examiner.com, January 12, 2010

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"I would venture to offer the sixth star if that was an option!  Philippe the baker is the BOMB!  He hails from Lyon and is unrivalled in California and many parts of the USA!  The big boule would make my French mother dance with its beautiful chewy crust and flavors!  The croissant and pain au chocolat outclass any I have tried from notable SF bakeries."
Francois d., Mendocino, CA (A Fan), February 28, 2010

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Look for our breads at the following local establishments:

RESTAURANTS
North Coast Brewing Company’s
Tap Room and Grill
Little River Inn and Restaurant

MARKETS
Harvest Market
Harvest at Mendosa’s
Corners of the Mouth