Says Chef Matthew Roder, “Take it easy; it comes of itself: it’s “L’acajou,” (say, ‘La-ca-jou.’ No, um, ‘Lah-cah-jou.’ Yes! Well done). L’acajou Bakery and Café, established in June 2010, first came into being in 2009 at a commercial kitchen located in San Francisco’s SOMA district, where Matthew hand-crafted and then delivered his baked goods to locally-owned cafes. Now firmly rooted in SOMA, L’acajou Bakery and Café continues to pique the interests and appetites of Bay Area residents and to supply other coffee houses and eateries in want of a little savory or a little sweet L’aca-lovin’. So, do you L’acajou?
lamb shoulder braised (16 hours) in tomato, red wine and moroccan spices, pulled off the bone and heated in the sauce. Served on housebaked white sandwich roll with a heaping portion of spicy cabbage slaw, mayonnaise and harissa (spicy Moroccan chili paste)
Southern Marinated Pork Sandwich
Pork Loin marinated in a chili-garlic sauce, roasted and diced and served with fresh fennel, and wilted braising greens (chard, kale, mustard, etc) served on house baked white sandwich roll with mayonnaise and creole mustard
Tuscan Chicken Panini
Marinated chicken thigh meat (lemon, herbes de provence, olive oil and sea salt) with roasted tomatoes, fontina cheese served on Acme Upstairs bread with mayonnaise. Grilled on the panini press.
Mediterranean Veggie Panini
Artichokes, portabella mushrooms and red onions roasted with olive oil, roasted tomatoes, fresh arugula, fontina cheese served on Acme Upstairs bread with mayonnaise and harissa (spicy chili paste)
Chicken Salad Sandwich
Marinated chicken thigh meat mixed with red onion, fennel, apple, mayonnaise and creole mustard served with fresh tomatoes and romaine lettuce on house baked honey wheat bread.
Hummus and Fresh Veggie Sandwich
House-made hummus served with red bell peppers, red onion and sprouts on house-baked honey wheat bread with harissa
L'acajou Vegan Salad
Mixed greens, arugula, and spinach with roasted portabella mushrooms, artichokes and red onion, fresh tomato, seasonal fruit and cashews. Basically everything we got! Served with a lemon and olive oil dressing and a crust o' bread.
Endive and Arugula Salad
Arugula and red and white Belgian endive with seasonal fruit, spiced almonds and a baked goat cheese crostini with the Balsalmic-Dijon Vinaigrette.
Organic baby spinach with roasted tomatoes, spiced almonds and blue cheese crumbles served with the Balsamic-Dijon Vinaigrette and a crust o' bread
A fried egg, melted Gruyere cheese, fresh tomato and bacon on a freshly baked Herbes de Provence roll with Dijon mustard. Wake up your mouth!
Quiche du Jour
A freshly baked slice of quiche with seasonal ingredients
Herb Roll with Cream Cheese
Freshly baked Herbes de Provence roll with cream cheese
Seasonal Fruit Scone (vegan)
Freshly baked scone with seasonal fruit
Cheddar Chipotle Scone
Savory cheddar scone with a spicy bite of chipotle powder
Chocolate Orange Marmalade Croissant
Flaky house-made croissant with dark chocolate and orange marmalade.
Bacon and Fontina cheese croissant
Flaky house-made croissant with bacon and fontina cheese
Cinnamon Morning Bun
Flaky house-made pastry flavored with butter, cinnamon and orange zest.
Banana Chocolate Espresso Muffin
Freshly baked banana muffin with semisweet chocolate and espresso
Corn muffin with seasonal fruit
Tender cornbread muffin with seasonal fruit (usually blueberry, strawberry or cherry)
Raisin Bran Muffin
Freshly baked raisin bran muffin with orange juice
12 sandwiches cut in half and served family style. 3 of each of following sandwiches: Pulled Moroccan Lamb sandwich, Southern Pork sandwich, Chicken Salad sandwich and Hummus and Veggie sandwich on honey whole wheat bread.
Mixed Greens Salad
Large catering mixed greens salad with balsamic dijon vinaigrette (served on the side) with spiced almonds. Serves 8-12 people
Lasagna with a house made tomato sauce, portabella mushroom, fresh spinach, zucchini, ricotta and mozzarella cheese. Serves 10-12
Dozen mixed cookies
A dozen freshly baked cookies: salted dark chocolate, with hazelnuts or peanut butter pretzels, ginger molasses and oatmeal raisin cookies