Comments on: Sonoma Bakery Café at Glebe

By: Wasavie, Paddington & Dinner With Zumbo @Not Quite Nigella

Wasavie, Paddington & Dinner With Zumbo @Not Quite Nigella — Tue, 29 Sep 2009 11:10:32 +0000

[...] little earlier that night Reem and I were at the new Sonoma Bakery opening at Fiveways in Paddington (love their olive loaf toasted) and who should pop in but pastry [...]

By: Co-Op Food Shopping: saving $ while shopping organically Alfalfa House Enmore @ Not Quite Nigella

Wed, 04 Feb 2009 20:00:33 +0000

[...] salts (Himalayan salts, Celtic Sea salt, Pinksea salt), dried porcini mushrooms, breads (including Sonoma bread), freshly ground nut butters (cashew and peanut), oils, cheeses, milk (including a Milk Bath), [...]

By: Not Quite Nigella » Recipe: Olive Foccacia

Not Quite Nigella » Recipe: Olive Foccacia — Sat, 06 Sep 2008 22:00:41 +0000

[...] of the best kinds of breads you can eat is an Olive bread. It just cannot be beat for taste with the salty black olives giving the bread the perfect [...]

By: Not Quite Nigella

Not Quite Nigella — Mon, 28 Jul 2008 11:06:04 +0000

Hi Allan-I haven’t actually. I’ve never been to the Waterloo branch but thanks for letting me know! I’d love to compare it to the Poilane miche Mmmm date and hazelnut loaf…

By: Allan

Allan — Sun, 27 Jul 2008 23:32:50 +0000

Have you tried the huge Miche loaf that is baked fresh in the afternoons on Thursday and Friday at their Waterloo bakery? I think its the best bread I have ever eaten. You have to ask for it at the cafe as it sells out almost immediately and I think its baked around 2pm. Sometimes there is also a Date and Hazel Nut loaf baked fresh as well. I love Sonoma!!!

By: Not Quite Nigella

Not Quite Nigella — Thu, 03 Jul 2008 22:50:35 +0000

Hi Maria-Thanks for those links! Those American sandwiches are crazy filled with meat-it’s like a wall of meat! I couldn’t eat one, in fact I had a pastrami on rye in NY and left most of it, as much as I love meat, not that much

By: Maria

Maria — Wed, 02 Jul 2008 12:43:07 +0000

Typo!! Sorry it’s Reuben of course!

By: Maria

Maria — Wed, 02 Jul 2008 12:40:18 +0000

The innards of that pie look *wonderful*! The pie seems expensive to me.. but the croissant seems very reasonable!

I first became familiar with the Ruben through an American YouTube friend. She even ordered one while dining out and filmed it for me..dedicating it to me She seems to think mustard is the condiment that’s supposed to be on Ruben sandwiches. The one I’ve eaten here locally did have wholegrain mustard. I wasn’t impressed with the sandwich much though I do really like saurkraut.

I couldn’t help but note my Ruben and your Ruben are nothing like American Rubens that are much larger (you may already know that)? I wanted to include a couple of links to show you:

An example of the Ruben sandwiches my American friends are used to:

http://farm1.static.flickr.com/144/325743439_689006eb8d.jpg

And here’s a place in the U.S. that calls this the ‘small Ruben’ sandwich, there is a large one too:

http://www.roadfood.com/Reviews/Photo.aspx?RefID=1344&PhotoID=7572

I once saw a massive one from New York’s Carnegie Deli.. but can’t find the pic for that now. How on earth people can eat all of these in one sitting I don’t have a clue!

Your carb-fest sounds similar to ‘fests’ I experience.. so you’re not alone! Your honesty is refreshing!

By: Not Quite Nigella

Not Quite Nigella — Mon, 30 Jun 2008 04:39:14 +0000

Hi Bean Sprout-Oh not good! The lamb was definitely soft and not dry. Maybe it had been in the heater too long It’s good warmed but as toast, the bread is heaven!

Hi grocer-I’ve yet to try Danks street depot. I’m not a huge fan of tangy sauerkraut, although there is a less tangy variety that I just adore!

By: grocer

grocer — Sun, 29 Jun 2008 22:52:28 +0000

oh, and danks st depot does a great rueben. It’s also VERY LARGE!