August 28, 2020 – mmm-yoso

Thanks for stopping to read mmm-yoso!!!, a food blog since May 26, 2005. Cathy is writing today's post; Kirk has a job with assignments which have deadlines.

I did write a post in August of 2018 about The French Oven, an obscurely located (it's in the middle of a neighborhood, across from a public park) locally owned Bakery and Cafe. With the onset of Covid-19, whenever we do go out to eat, we've made a conscious effort to remain 'local'- both in terms of the businesses where The Mister and I make purchases and distance from home if no outdoor seating is available. The French Oven has become a 'regular' stop.

Only two people at a time are allowed inside and there is sometimes a bit of a line outdoors, but it does move fast. There is a table at the door where pre-paid orders are placed to be picked up. There are paper menus available just inside the door, if you want to 'plan' your purchase while waiting. Let's start with the 'Breakfast' part of the menu. Egg bites ($3) are available in three flavors: Ham, Veggie and Sun-dried tomato. This is the non-vegetarian choice-ham, bacon, Swiss, tomato, parsley and caramelized onions. It is quite large and the flavors are each distinct, melding well together. It can (and should) be warmed.

The Ham and Cheese croissant ($4.75) is topped with cheese and filled with Black Forest Ham, Swiss and Béchamel. Creamy interior with a bit of a crunch from the croissant, distinct flavors and even better when warmed.
The lox for the Salmon lox croissant ($9) is cured here (not smoked). A very plentiful amount of salmon, served on a fresh croissant with sliced cucumbers, sliced onion, capers and a dill creme fraiche. Large enough to share, but sometimes I want it all.
In the refrigerator section (below the pastry display case) are beverages, salads and quarts of soups ($10). This one is French onion and (of course) it was wonderful. The complimentary cheesy croutons make the reheated soup bowls just perfect. The soup selections vary each week and last week it was chilled sweet pea (meant to be served cold) with croutons. We had the first two bowls with some home made egg salad on a Batard purchased that day. I could taste sugar snap peas, lemon and mint in this 'French gazpacho'-which was a refreshing break on those hot days we had last week.
The Caprese Sandwich ($8) is served on a fresh baguette with fresh mozzarella, tomato, pesto, basil, olive oil and balsamic. Always a good choice. The Turkey avocado BLT ($8.50) is also a quite perfect sandwich. It has all of those ingredients plus a herb aioli. So many flavors, but none overwhelms. The way a sandwich should be.

The chicken curry sandwich ($8) has a layer of mango chutney which is not overwhelmed by the mild curry, pickled onions, mixed greens or tomato. An interesting blend of unique flavors.
We have been using the excuse of 'needing bread' as our reason to drive here and the purchase has always been the Batard ($3.50). It is a simple, fresh made, chewy, flavorful bread. Shorter but wider than a baguette, so over three days, we have different size sandwiches or toast.

There is usually something 'special' on the counter or in the refrigerator each week-jams, sauces or, at this visit, house made pate ($8). Oh my, the paste containing liver, fat, herbs, spices, cognac had an abundance of flavors. We 'rationed' it out (needed to- very rich) serving it on slices of baguette along with some burrata on a batard (and some wine).
R.A.C-Raspberry, almond and chocolate croissant ($4.50) is far more complex than an almond croissant. Almost overwhelming in flavors except that the croissant is not overfilled, keeping a good balance. The pear tart ($4.95) is made with a sugar dough crust, lined with almond cream and topped with sliced pears. Always a good choice.
The apricot tart ($4.95) is made with some flavorful apricots and also has an almond cream filling. The fruit tart ($4.95) also has an almond cream topped with a jam and seasonal fruit. Every piece of fruit is amazing.
The raisin brioche ($3.25) satisfies my craving for raisin, custard and buttery brioche. It needs coffee to make it perfect, though.