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Hillside Café, Santa Rosa","description":"Jeffrey’s Hillside Café, Santa Rosa","title":"SM0328_BREAKFAST0120T_641630","credit":null,"status":"inherit","fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_119163":{"type":"authors","id":"byline_bayareabites_119163","meta":{"override":true},"slug":"byline_bayareabites_119163","name":"\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin & Carey Sweet, Sonoma Magazine\u003c/a>","isLoading":false}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_119163":{"type":"posts","id":"bayareabites_119163","meta":{"index":"posts_1716263798","site":"bayareabites","id":"119163","score":null,"sort":[1500126360000]},"parent":0,"labelTerm":{},"blocks":[],"publishDate":1500126360,"format":"standard","disqusTitle":"24 Best Breakfast Spots in Sonoma County","title":"24 Best Breakfast Spots in Sonoma County","headTitle":"Bay Area Bites | KQED Food","content":"\u003cp>It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.\u003c/p>\n\u003cfigure id=\"attachment_119178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg\" alt=\"Criminal Baking, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://criminalbaking.com/\">\u003cstrong>Criminal Baking, Santa Rosa\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>Yes, it’s in an odd location in the old-town arts district of Santa Rosa, yet also a great joy to those who discover this shrine to the oven. Start at the front counter, which is stocked with muffins, Cheddar-bacon scones, cupcakes, and specialties like shortbread-crust lemon tart fluffed with meringue topping and tea sprinkles. Breakfast salutes include baked banana challah French toast, gluten-free blueberry-coconut bars, English muffins stuffed with egg, lemon chutney, maple sausage and arugula, and seeded sourdough toast topped with eggs, sun-dried tomatoes, goat cheese, bacon and greens. \u003cem>463 Sebastopol Ave., Santa Rosa, 707-992-5661.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119184\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg\" alt=\"Dierk’s Parkside Café, Santa Rosa\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk’s Parkside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.dierksparkside.com/\">\u003cstrong>Dierk’s Parkside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nThere’s literally no room for pretension at this intimate neighborhood restaurant where regulars sip coffee at the bar and chat up waitresses buzzing from table to table. Located just across Santa Rosa Avenue from Las Palmas, it's a surprising place to find one of Wine Country's favorite toques, Mark Dierkhising. But over the years, he's created a morning institution popular with bed-headed kids, apres-bike groups and in-the-know Wine Country visitors hunched over Chicken Fried Steak, Huevos Rancheros and quite possibly the world’s best hangover cure --the Country Benedict whose magical powers include a warm baguette, scrambled eggs, bacon, mushrooms, oven-dried tomatoes, spinach, hash browns and Hollandaise sauce.\u003cem> 404 Santa Rosa Ave., Santa Rosa, 707-573-5955\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119173\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg\" alt=\"Carlos Country Kitchen\" width=\"960\" height=\"540\" class=\"size-full wp-image-119173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Carlos Country Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Carlos-Country-Kitchen/149253588560408\">\u003cstrong>Carlos Country Kitchen \u003c/strong>\u003c/a>\u003cbr>\nIt’s nothing fancy, but there’s some seriously good grub here, served up in mega portions. Biscuits and gravy, pancakes, scrambled eggs, Huevos rancheros. \u003cem>90 College Ave., Santa Rosa, 707-569-9734.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119176\" class=\"wp-caption aligncenter\" style=\"max-width: 440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg\" alt=\"Colibri Café, Santa Rosa\" width=\"440\" height=\"800\" class=\"size-full wp-image-119176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg 440w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-160x291.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-240x436.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-375x682.jpg 375w\" sizes=\"(max-width: 440px) 100vw, 440px\">\u003cfigcaption class=\"wp-caption-text\">Colibri Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/Colibri-Grill-Cafe-616500718394353/\">\u003cstrong>Colibri Café, Santa Rosa \u003c/strong>\u003c/a>\u003cbr>\nBarbeque for breakfast? Only if it’s bbq pork rib hash with peppers, onions, pineapple, poached eggs and Chipotle Hollandaise, a Santa Rosa original. We’re also pretty stoked about their chicken and waffle breakfast with rosemary maple syrup. Fortunately Howarth park is just across the street to work off all this deliciousness. \u003cem>4233 Montgomery Dr., Santa Rosa, 707-538-2726.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119186\" class=\"wp-caption aligncenter\" style=\"max-width: 719px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg\" alt=\"Naked Pig Café, Santa Rosa\" width=\"719\" height=\"800\" class=\"size-full wp-image-119186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg 719w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-520x579.jpg 520w\" sizes=\"(max-width: 719px) 100vw, 719px\">\u003cfigcaption class=\"wp-caption-text\">Naked Pig Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/naked-pig-home\">\u003cstrong>Naked Pig Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nIn a neighborhood of tattoo parlors and auto smog stations sits this unlikely teal clapboard cafe with chalkboard illustrations displaying the all-natural ingredients in the dishes (waffle = organic flour, milk, butter and eggs). The seasonal, local specialties from owners Dalia Martinez and Jason Sakach cater to a hip, crowded scene at the three communal tables of weathered wood. The menu changes frequently, no surprise, but what’s on it is always exciting. Savory bread pudding is stocked with wild fennel sausage from pasture-raised pigs, Santa Rosa sweet corn, Anaheim peppers, kale and Gouda, all topped with an egg. An English muffin arrives capped in artisanal fromage blanc and roasted grapes with bacon and a petite salad. You’ve never had breakfast like this before. \u003cem>Naked Pig Café, 435 Santa Rosa Ave., Santa Rosa, 707-978-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119188\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg\" alt=\"Jeffrey’s Hillside Café, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeffrey’s Hillside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jeffreyshillsidecafe.com/\">\u003cstrong>Jeffrey’s Hillside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nFormer John Ash & Co. chef brings Wine Country dining to breakfast. Don’t miss their chilaquiles (best we’ve had), Southern-inspired biscuits and gravy, sticky bun french toast and cheese blintzes with lemon curd. Lines can get long on weekends, so put on your patient hat—it’s worth the wait. \u003cem>2901 Fourth St., Santa Rosa, 707-546-6317.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119189\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spinstersisters.jpg\" alt=\"Spinster Sisters, Santa Rosa\" width=\"800\" height=\"527\" class=\"size-full wp-image-119189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-520x343.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinster Sisters, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thespinstersisters.com/\">\u003cstrong>Spinster Sisters, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nEggs, we hardly know ye. The humble ovum is put on a pedestal here, dressed in cocktail attire and gleefully gussied-up in innovative ways. Take the deviled egg capped in house-made kimchee and bacon; tostadas mantled in puréed Rancho Gordo Midnight beans, poached egg, cabbage, radish, cotija cheese and salsa rosa; or a lively shrimp and grits dish decorated with two poached farm eggs, tasso ham and Tabasco sauce. The artsy, wood-trimmed style of the old home converted into a bistro adds an extra layer of interest. \u003cem>401 S. A St., Santa Rosa, 707-528-7100.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119170\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg\" alt=\"Bright Bear Bakery, Petaluma\" width=\"800\" height=\"600\" class=\"size-full wp-image-119170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bright Bear Bakery, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/brightbearbakery\">\u003cstrong>Bright Bear Bakery, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nBright Bear Bakery isn’t easy to find, but a pilgrimage is worth the effort, as long as you’re early. The chickpea scramble with sweet potatoes and harissa (vegan) is great no matter what your diet, and a breakfast focaccia with ham egg and cheese is perfect when paired with a chocolate croissant, luxe cream cheese danish and cranberry scone. And did we mention their twice-baked croissants? These little beauties get stuffed with lemon curd and strawberries, then rebaked for a crispy, buttery sweet treat. \u003cem>2620 Lakeville Hwy., Suite 350, Petaluma, 707-291-10181.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119171\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg\" alt=\"Della Fattoria, Petaluma\" width=\"800\" height=\"538\" class=\"size-full wp-image-119171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-520x350.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Della Fattoria, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThis downtown Petaluma bakery makes bread into an art - after a visit, you'll never look at toast the same way again. Della Fattoria specializes in the warm, crunchy edged bread, and making the trip here for toast is a pilgrimage of Wine Country pleasure. Owner Kathleen Weber uses fine ingredients like organic flours, Brittany sea salt, local extra virgin olive oils and, instead of commercial yeast, a natural starter featuring her family’s Petaluma ranch-grown grapes. The loaves are so superb that paying $5 for toast and jam feels like a bargain. Weber is a chef, though, so she also tops toast with other excellent things like thick-spread Bellwether ricotta, sliced organic bananas, toasted pecans, honey and a sprinkle of fleur de sel. The toppings are generous enough that toast is a full meal, paired with a chai latte and a passion fruit Prosecco mimosa.\u003cem> 141 Petaluma Blvd N, Petaluma, 707-763-0161.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119180\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg\" alt=\"Sax’s Joint, Petaluma\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sax’s Joint, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://saxsjoint.com/\">\u003cstrong>Sax’s Joint, Petaluma \u003c/strong>\u003c/a>\u003cbr>\nThe 1950s theme is a bit kitschy, but fun, with black- and-white tile and bubble-gum pink and chrome accents. There are also wisecracking, costumed servers straight out of the movie “Grease.” The kitchen is serious, however, with first-rate cinnamon rolls, biscuits and gravy, a half-pound burger patty with eggs and hash browns, and the crowd-pleasing Elvis waffle smothered in peanut butter and banana. \u003cem>317 Petaluma Blvd S., Petaluma, 707-559-3021.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wishbone-1.jpg\" alt=\"Wishbone, Petaluma\" width=\"800\" height=\"677\" class=\"size-full wp-image-119193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-520x440.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wishbone, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wishbonepetaluma.com/\">\u003cstrong>Wishbone, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThere are just 36 mismatched seats in this rustic cafe, and breakfast types love the six-seat counter next to the open kitchen, near the old-school turntable spinning vinyl. Co-owners Miriam Donaldson and Josh Norwitt source local ingredients for their comfort-food-with-a-twist, bake their own breads and even raise their own Scottish Highland cattle. Delectable dishes include the Wishburger, made with their own Scottish Highland beef and Hot Mess, polenta dotted with house-made pickles, roasted mushrooms, wilted kale, fermented hot sauce and a fried egg. \u003cem>841 Petaluma Boulevard North, Petaluma, 707-763-2663.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119177\" class=\"wp-caption aligncenter\" style=\"max-width: 976px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg\" alt=\"Community Cafe, Sonoma\" width=\"976\" height=\"800\" class=\"size-full wp-image-119177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg 976w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-768x630.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-960x787.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-375x307.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-520x426.jpg 520w\" sizes=\"(max-width: 976px) 100vw, 976px\">\u003cfigcaption class=\"wp-caption-text\">Community Cafe, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ccsonoma.com/\">\u003cstrong>Community Cafe, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nMargie Brooke sees two types of clients at her Mad Men-like retro diner: weekday versus weekend. “Weekdays, we see a lot of people eating healthier: the kale breakfast salad is a huge hit,” she said. “Weekends, people go for the guilty pleasure, like shaved ham and spinach Benedict with smokey Hollandaise .” Farm-to-table favorites include that kale salad with toasted almonds, avocado, bacon, poached eggs and pineapple vinaigrette. The absolute don’t-miss, though, is the Truffled Eggs & Toast, a big crusty soufflé of thick-sliced toasted English muffin stuffed with egg yolks, draped in fontina cheese, broiled, then smothered in sautéed wild mushrooms, asparagus and a drizzle of truffle oil. \u003cem>875 W. Napa St., Sonoma, 707-938-7779.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg\" alt=\"Fremont Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thefremontdiner.com/\">\u003cstrong>Fremont Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nHidden away among Sonoma’s vineyards and pastures, is the sort of place every traveler dreams about stumbling into, but rarely ever does. Oozing nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that would bring a tear of recognition to grandpappy’s eyes, the diner is everything good about, well, roadside diners. Here, “Praise the Lard”, isn’t just a quirky tag line, but a mission from 7 a.m. to 4 p.m. daily. Biscuits and gravy, shrimp grits and ham biscuits, but chicken and waffles make the trip extra worthwhile. \u003cem>660 Fremont Dr., Sonoma, 707-938-7370.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119179\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg\" alt=\"Pearl’s Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pearlsdinersonoma/\">\u003cstrong>Pearl’s Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need a stylish setting when it’s all about delicious belly fillers such as Isaac’s 2-by-2: two eggs, two pancakes, two slabs of French toast, two bacon strips, two sausage links and two Alka-Seltzer tablets. (Really). This neighborhood hangout is a longtime favorite for joyful artery-cloggers like the Hey Haystack, a ham steak or hamburger patty topped in Cheddar and jack cheese, two eggs and grilled onions, all atop hash browns and with toast. \u003cem>561 Fifth St. W., Sonoma, 707-996-1783.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg\" alt=\"Sunflower Caffe Espresso & Wine Bar, Sonoma\" width=\"1024\" height=\"769\" class=\"size-full wp-image-119190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-960x721.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-520x391.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe Espresso & Wine Bar, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomasunflower.com/\">\u003cstrong>Sunflower Caffe Espresso & Wine Bar, Sonoma \u003c/strong>\u003c/a>\u003cbr>\nThis charming little garden cottage sources a proprietary blend of fair-trade espresso and coffee beans, roasted in Marin by Equator Coffee & Tea for a fresh, rich and bold profile. Espresso, prepared double-ristretto style for a powerful punch, brims with notes of dark chocolate, caramel, nougat and nuts, while coffee, offered as French press or drip, has a subtle kiss of sweet chocolate flavor. Or get a sweet or spicy chai latte “dirty” style, with a shot of espresso added. Whatever you choose, the complex drinks stand up perfectly to the Peruvian spiced chicken omelet jazzed with cilantro lime cream, sweet-spicy aji chile crema and black bean chili. \u003cem>421 First St. W, Sonoma, 707-996-6645.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119187\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"The Parish Cafe, Healdsburg\" width=\"533\" height=\"800\" class=\"size-full wp-image-119187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Parish Cafe, Healdsburg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://theparishcafe.com/\">\u003cstrong>The Parish Cafe, Healdsburg\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>One word: beignets. If that’s all you have for breakfast, no one will fault you, since the feather-light French pastries are rolled out by hand before being quick-fried and smothered in powdered sugar. Paired with a rich, smooth chicory café au lait, they’re all a soul needs. Chef and owner Rob Lippincott honors his Louisiana heritage with New Orleans masterpieces such as Eggs Nouvelle Orleans (think eggs Benedict), piling poached eggs, mounds of sweet blue crab meat, silky house-made hollandaise and a scattering of shallots on crisp buttered French bread. All around, polished wood-plank tables are laden with plates of baguette po’ boys stuffed with eggs over medium, savory Black Forest ham, provolone, spinach and tomato; crawfish-andouille omelet; or shrimp and grits studded with bacon. Still craving sweet? The Bananas Foster Pain Perdu will set you up, with fluffy French toast gilded with fresh bananas, pecans and maple bourbon sauce. \u003cem>60 Mill St., Healdsburg, 707-431-8474.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119172\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/burtonzbakery-1.jpg\" alt=\"BurtoNZ Bakery, Windsor\" width=\"600\" height=\"450\" class=\"size-full wp-image-119172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-520x390.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">BurtoNZ Bakery, Windsor\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.burtonzbakery.com/\">\u003cstrong>BurtoNZ Bakery, Windsor \u003c/strong>\u003c/a>\u003cbr>\nPie for breakfast? Yes, please, when it’s a New Zealand-style pie stuffed with bacon and egg, or ham, egg and cheese. Baker Warren Burton is a native Kiwi, and he opens the doors at 5 a.m. daily to tempt us with anytime-is-a-great-time for slow-cooked steak-and-cheese pie, steak pie topped in mashed potatoes, mincemeat-cheese pie and sausage rolls. On the sweet side, there are irresistible pastry-encased custard squares finished in icing; fresh cream-stuffed New Zealand baked doughnuts; “flutterby” cakes (fancy cupcakes); brioche tarts; and lamingtons, Australia-inspired little sponge cakes coated in chocolate sauce, then dipped in dried coconut. \u003cem>9076 Brooks Road S., Windsor, 707-687-5455.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119192\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/willowwood-1.jpg\" alt=\"Willow Wood Market & Café, Graton\" width=\"800\" height=\"533\" class=\"size-full wp-image-119192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willow Wood Market & Café, Graton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.willowwoodgraton.com/\">\u003cstrong>Willow Wood Market & Café, Graton \u003c/strong>\u003c/a>\u003cbr>\nMan does not live by fried and scrambled eggs alone. He needs luxuries like French folded soft-set eggs slow-cooked in a double boiler, then draped with fontina cheese and fresh herbs, to be spooned up with toasted local bread, sweet butter and blackberry preserves. The eclectic, country-chic Willow Wood does pasture-raised chickens proud, crafting a Venetian platter of poached eggs on buttered toast with prosciutto and shaved Parmesan cheese; a casserole dish layered with eggs, Black Forest ham, goat cheese and torn herbs all popped in the oven and baked to bubbling; a Market Plate Breakfast of sautéed spinach and coppa partnered with polenta, blue brie toast, roasted tomatoes and a soft-boiled egg. Sometimes the eggs are hidden, as in the coating for the Monte Cristo: challah French toast stuffed with Black Forest ham and Jarlsberg cheese, fried and smothered in toasted hazelnuts, strawberries, maple butter and syrup. \u003cem>9020 Graton Road, Graton, 707-823-0233.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119185\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"800\" height=\"507\" class=\"size-full wp-image-119185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-520x330.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://forkcatering.com/\">\u003cstrong>Fork Roadhouse, Sebastopol\u003c/strong>\u003c/a>\u003cbr>\nA beautiful, creekside spot on the way to the beach features Chef Sarah Piccolo’s spot-on local cuisine. It’s casual and homey, with a great patio for warmer weather brunching. Best bets: Orange and ginger stewed prune with greek yogurt, honey, granola and bee pollen with roadhouse potatoes; pork belly fried egg tacos, Tuscan beans breakfast with lemon broth and parmesan. \u003cem>9890 Bodega Highway, Sebastopol, 707-634-7575.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119174\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg\" alt=\"Wild Flour Bread, Freestone\" width=\"1024\" height=\"584\" class=\"size-full wp-image-119174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-960x548.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-240x137.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-375x214.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-520x297.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wild Flour Bread, Freestone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wildflourbread.com/\">\u003cstrong>Wild Flour Bread, Freestone\u003c/strong>\u003c/a>\u003cbr>\nMan can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange and pecan.\u003cem> 140 Bohemian Highway, Freestone, 707-874-2938.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tinytowncafe-1.jpg\" alt=\"Tiny Town Café, Forestville\" width=\"960\" height=\"720\" class=\"size-full wp-image-119191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Town Café, Forestville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/TinyTownCafe/\">\u003cstrong>Tiny Town Café, Forestville \u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>It is indeed tiny, but the kitchen thinks big with an extensive array of fresh-baked goodies. Go for the homemade coconut-pecan caramel bars, bear claws, apple-raspberry turnovers, cherry- almond scones, and the Sunday signature, the malasadas: deep-fried, Portuguese-Hawaiian sugar doughnuts. The mood is delicious, too, with a record player spinning real vinyl, colorful mismatched plates, and a living room vibe.\u003cbr>\n\u003cem>6544 Front St., Forestville, 707-887-1400.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119175\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg\" alt=\"Coffee Bazaar, Guerneville\" width=\"600\" height=\"800\" class=\"size-full wp-image-119175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Coffee Bazaar, Guerneville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/CoffeeBazaar/\">Coffee Bazaar, Guerneville\u003c/a> \u003c/strong>\u003cbr>\nRegulars come to this artsy salon for the ever-changing “Today’s Brew” from Russian River Roasters, plus barista-perfect lattes, mochas, Mexican mochas, Mexican hot chocolate and espressos with a shot of Torani syrup. Plan on lingering awhile over the excellent used-book collection or a game of cribbage, then treat yourself to an affogato, a double shot of house-roasted espresso over a scoop of Umpqua or Three Twins ice cream. Hungry types can dig into croissants plump with egg, ham and cheese, or chocolate. \u003cem>14045 Armstrong Woods Road, Guerneville, 707-869-9706.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goldcoastcoffee.jpg\" alt=\"Gold Coast Coffee & Bakery, Duncans Mills\" width=\"800\" height=\"636\" class=\"size-full wp-image-119183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-520x413.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee & Bakery, Duncans Mills\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://goldcoastcoffeeandbakery.com/\">\u003cstrong>Gold Coast Coffee & Bakery, Duncans Mills\u003c/strong>\u003c/a>\u003cbr>\nThe coffee beans are roasted on-site, for a variety of pick-me-up drinks such as espressos, vanilla soy lattes, mochas and espresso shakes. Sip the good stuff alongside croissants, bear claws, cheese pinwheels and cinnamon rolls baked in the wood-fire oven located off the garden deck. Attention to detail? You bet. Iced coffees are made with coffee ice cubes so they don’t get watered down, and there are even decaf coffee cubes. \u003cem>23577 Steelhead Blvd., Duncans Mills, 707-865-1441.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119181\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ESTEROCAFE.jpg\" alt=\"Estero Café, Valley Ford\" width=\"800\" height=\"637\" class=\"size-full wp-image-119181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-520x414.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Estero Café, Valley Ford\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cstrong>Estero Café, Valley Ford\u003c/strong>\u003c/a>\u003cbr>\nIf only more menus had an asterisk at the bottom stating that they deep fry their potatoes in local pork lard. That alone is worth the cost of admission, though the breakfast sandwich of two fried eggs, grilled Village Bakery sourdough bread, Estero Gold cheese, onion and mayo with bacon from the Sonoma Meat Co. will fill your belly for a long day of hiking along the coast. Owners are dedicated to using local produce and ingredients, making it a legit spot for true farm to table eats. Wednesday night dinner is served weekly, but the spot is typically a breakfast, brunch and lunch spot where you find locals hunched over a cuppa joe at the counter. \u003cem>4450 Highway 1, Valley Ford, open 7a.m. to 3p.m.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-breakfast-in-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n","disqusIdentifier":"119163 https://ww2.kqed.org/bayareabites/?p=119163","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/15/24-best-breakfast-spots-in-sonoma-county/","stats":{"hasVideo":false,"hasChartOrMap":false,"hasAudio":false,"hasPolis":false,"wordCount":2851,"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"iframeSrcs":[],"paragraphCount":28},"modified":1504360038,"excerpt":"It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.","headData":{"twImgId":"","twTitle":"","ogTitle":"","ogImgId":"","twDescription":"","description":"It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.","title":"24 Best Breakfast Spots in Sonoma County | KQED","ogDescription":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"24 Best Breakfast Spots in Sonoma County","datePublished":"2017-07-15T06:46:00-07:00","dateModified":"2017-09-02T06:47:18-07:00","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"guestAuthors":[],"slug":"24-best-breakfast-spots-in-sonoma-county","status":"publish","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","nprByline":"\u003ca href=\"http://www.sonomamag.com/\">Heather Irwin & Carey Sweet, Sonoma Magazine\u003c/a>","source":"Guides","path":"/bayareabites/119163/24-best-breakfast-spots-in-sonoma-county","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s a given that breakfast is the most important meal of the day, but why not have it be the most delicious? These places around Sonoma County are the best spots to start your morning with a kick of flavor.\u003c/p>\n\u003cfigure id=\"attachment_119178\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg\" alt=\"Criminal Baking, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119178\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURECRIMINAL027_804596-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Criminal Baking, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://criminalbaking.com/\">\u003cstrong>Criminal Baking, Santa Rosa\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>Yes, it’s in an odd location in the old-town arts district of Santa Rosa, yet also a great joy to those who discover this shrine to the oven. Start at the front counter, which is stocked with muffins, Cheddar-bacon scones, cupcakes, and specialties like shortbread-crust lemon tart fluffed with meringue topping and tea sprinkles. Breakfast salutes include baked banana challah French toast, gluten-free blueberry-coconut bars, English muffins stuffed with egg, lemon chutney, maple sausage and arugula, and seeded sourdough toast topped with eggs, sun-dried tomatoes, goat cheese, bacon and greens. \u003cem>463 Sebastopol Ave., Santa Rosa, 707-992-5661.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119184\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg\" alt=\"Dierk’s Parkside Café, Santa Rosa\" width=\"1024\" height=\"708\" class=\"size-full wp-image-119184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-160x111.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-800x553.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-768x531.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-1020x705.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-960x664.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-240x166.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-375x259.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0713_BEST_DIERKS2_611096-1024x708-520x360.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dierk’s Parkside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.dierksparkside.com/\">\u003cstrong>Dierk’s Parkside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nThere’s literally no room for pretension at this intimate neighborhood restaurant where regulars sip coffee at the bar and chat up waitresses buzzing from table to table. Located just across Santa Rosa Avenue from Las Palmas, it's a surprising place to find one of Wine Country's favorite toques, Mark Dierkhising. But over the years, he's created a morning institution popular with bed-headed kids, apres-bike groups and in-the-know Wine Country visitors hunched over Chicken Fried Steak, Huevos Rancheros and quite possibly the world’s best hangover cure --the Country Benedict whose magical powers include a warm baguette, scrambled eggs, bacon, mushrooms, oven-dried tomatoes, spinach, hash browns and Hollandaise sauce.\u003cem> 404 Santa Rosa Ave., Santa Rosa, 707-573-5955\u003c/em>.\u003c/p>\n\u003cfigure id=\"attachment_119173\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg\" alt=\"Carlos Country Kitchen\" width=\"960\" height=\"540\" class=\"size-full wp-image-119173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/carloscountrykitchen-1-520x293.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Carlos Country Kitchen\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Carlos-Country-Kitchen/149253588560408\">\u003cstrong>Carlos Country Kitchen \u003c/strong>\u003c/a>\u003cbr>\nIt’s nothing fancy, but there’s some seriously good grub here, served up in mega portions. Biscuits and gravy, pancakes, scrambled eggs, Huevos rancheros. \u003cem>90 College Ave., Santa Rosa, 707-569-9734.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119176\" class=\"wp-caption aligncenter\" style=\"max-width: 440px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg\" alt=\"Colibri Café, Santa Rosa\" width=\"440\" height=\"800\" class=\"size-full wp-image-119176\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800.jpg 440w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-160x291.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-240x436.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/colibricafe-1-440x800-375x682.jpg 375w\" sizes=\"(max-width: 440px) 100vw, 440px\">\u003cfigcaption class=\"wp-caption-text\">Colibri Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/Colibri-Grill-Cafe-616500718394353/\">\u003cstrong>Colibri Café, Santa Rosa \u003c/strong>\u003c/a>\u003cbr>\nBarbeque for breakfast? Only if it’s bbq pork rib hash with peppers, onions, pineapple, poached eggs and Chipotle Hollandaise, a Santa Rosa original. We’re also pretty stoked about their chicken and waffle breakfast with rosemary maple syrup. Fortunately Howarth park is just across the street to work off all this deliciousness. \u003cem>4233 Montgomery Dr., Santa Rosa, 707-538-2726.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119186\" class=\"wp-caption aligncenter\" style=\"max-width: 719px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg\" alt=\"Naked Pig Café, Santa Rosa\" width=\"719\" height=\"800\" class=\"size-full wp-image-119186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800.jpg 719w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-160x178.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-240x267.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-375x417.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/NAKEDPIG184_712925-e1487879619213-1300x1446-719x800-520x579.jpg 520w\" sizes=\"(max-width: 719px) 100vw, 719px\">\u003cfigcaption class=\"wp-caption-text\">Naked Pig Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.flowerandbonerestaurant.com/naked-pig-home\">\u003cstrong>Naked Pig Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nIn a neighborhood of tattoo parlors and auto smog stations sits this unlikely teal clapboard cafe with chalkboard illustrations displaying the all-natural ingredients in the dishes (waffle = organic flour, milk, butter and eggs). The seasonal, local specialties from owners Dalia Martinez and Jason Sakach cater to a hip, crowded scene at the three communal tables of weathered wood. The menu changes frequently, no surprise, but what’s on it is always exciting. Savory bread pudding is stocked with wild fennel sausage from pasture-raised pigs, Santa Rosa sweet corn, Anaheim peppers, kale and Gouda, all topped with an egg. An English muffin arrives capped in artisanal fromage blanc and roasted grapes with bacon and a petite salad. You’ve never had breakfast like this before. \u003cem>Naked Pig Café, 435 Santa Rosa Ave., Santa Rosa, 707-978-3231.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119188\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg\" alt=\"Jeffrey’s Hillside Café, Santa Rosa\" width=\"800\" height=\"533\" class=\"size-full wp-image-119188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/SM0328_BREAKFAST0120T_641630-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Jeffrey’s Hillside Café, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://jeffreyshillsidecafe.com/\">\u003cstrong>Jeffrey’s Hillside Café, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nFormer John Ash & Co. chef brings Wine Country dining to breakfast. Don’t miss their chilaquiles (best we’ve had), Southern-inspired biscuits and gravy, sticky bun french toast and cheese blintzes with lemon curd. Lines can get long on weekends, so put on your patient hat—it’s worth the wait. \u003cem>2901 Fourth St., Santa Rosa, 707-546-6317.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119189\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/spinstersisters.jpg\" alt=\"Spinster Sisters, Santa Rosa\" width=\"800\" height=\"527\" class=\"size-full wp-image-119189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/spinstersisters-520x343.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Spinster Sisters, Santa Rosa\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thespinstersisters.com/\">\u003cstrong>Spinster Sisters, Santa Rosa\u003c/strong>\u003c/a>\u003cbr>\nEggs, we hardly know ye. The humble ovum is put on a pedestal here, dressed in cocktail attire and gleefully gussied-up in innovative ways. Take the deviled egg capped in house-made kimchee and bacon; tostadas mantled in puréed Rancho Gordo Midnight beans, poached egg, cabbage, radish, cotija cheese and salsa rosa; or a lively shrimp and grits dish decorated with two poached farm eggs, tasso ham and Tabasco sauce. The artsy, wood-trimmed style of the old home converted into a bistro adds an extra layer of interest. \u003cem>401 S. A St., Santa Rosa, 707-528-7100.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119170\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg\" alt=\"Bright Bear Bakery, Petaluma\" width=\"800\" height=\"600\" class=\"size-full wp-image-119170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BITECLUB.BRIGHTBEARBAKERY_PASTRIES_795786-520x390.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Bright Bear Bakery, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://facebook.com/brightbearbakery\">\u003cstrong>Bright Bear Bakery, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nBright Bear Bakery isn’t easy to find, but a pilgrimage is worth the effort, as long as you’re early. The chickpea scramble with sweet potatoes and harissa (vegan) is great no matter what your diet, and a breakfast focaccia with ham egg and cheese is perfect when paired with a chocolate croissant, luxe cream cheese danish and cranberry scone. And did we mention their twice-baked croissants? These little beauties get stuffed with lemon curd and strawberries, then rebaked for a crispy, buttery sweet treat. \u003cem>2620 Lakeville Hwy., Suite 350, Petaluma, 707-291-10181.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119171\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg\" alt=\"Della Fattoria, Petaluma\" width=\"800\" height=\"538\" class=\"size-full wp-image-119171\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-375x252.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/BS_040516_DELLA4_773940-520x350.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Della Fattoria, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://dellafattoria.com/\">\u003cstrong>Della Fattoria, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThis downtown Petaluma bakery makes bread into an art - after a visit, you'll never look at toast the same way again. Della Fattoria specializes in the warm, crunchy edged bread, and making the trip here for toast is a pilgrimage of Wine Country pleasure. Owner Kathleen Weber uses fine ingredients like organic flours, Brittany sea salt, local extra virgin olive oils and, instead of commercial yeast, a natural starter featuring her family’s Petaluma ranch-grown grapes. The loaves are so superb that paying $5 for toast and jam feels like a bargain. Weber is a chef, though, so she also tops toast with other excellent things like thick-spread Bellwether ricotta, sliced organic bananas, toasted pecans, honey and a sprinkle of fleur de sel. The toppings are generous enough that toast is a full meal, paired with a chai latte and a passion fruit Prosecco mimosa.\u003cem> 141 Petaluma Blvd N, Petaluma, 707-763-0161.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119180\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg\" alt=\"Sax’s Joint, Petaluma\" width=\"1024\" height=\"682\" class=\"size-full wp-image-119180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTURESAXS036_804618-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sax’s Joint, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://saxsjoint.com/\">\u003cstrong>Sax’s Joint, Petaluma \u003c/strong>\u003c/a>\u003cbr>\nThe 1950s theme is a bit kitschy, but fun, with black- and-white tile and bubble-gum pink and chrome accents. There are also wisecracking, costumed servers straight out of the movie “Grease.” The kitchen is serious, however, with first-rate cinnamon rolls, biscuits and gravy, a half-pound burger patty with eggs and hash browns, and the crowd-pleasing Elvis waffle smothered in peanut butter and banana. \u003cem>317 Petaluma Blvd S., Petaluma, 707-559-3021.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119193\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/wishbone-1.jpg\" alt=\"Wishbone, Petaluma\" width=\"800\" height=\"677\" class=\"size-full wp-image-119193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-160x135.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-768x650.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-240x203.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-375x317.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/wishbone-1-520x440.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Wishbone, Petaluma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wishbonepetaluma.com/\">\u003cstrong>Wishbone, Petaluma\u003c/strong>\u003c/a>\u003cbr>\nThere are just 36 mismatched seats in this rustic cafe, and breakfast types love the six-seat counter next to the open kitchen, near the old-school turntable spinning vinyl. Co-owners Miriam Donaldson and Josh Norwitt source local ingredients for their comfort-food-with-a-twist, bake their own breads and even raise their own Scottish Highland cattle. Delectable dishes include the Wishburger, made with their own Scottish Highland beef and Hot Mess, polenta dotted with house-made pickles, roasted mushrooms, wilted kale, fermented hot sauce and a fried egg. \u003cem>841 Petaluma Boulevard North, Petaluma, 707-763-2663.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119177\" class=\"wp-caption aligncenter\" style=\"max-width: 976px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg\" alt=\"Community Cafe, Sonoma\" width=\"976\" height=\"800\" class=\"size-full wp-image-119177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800.jpg 976w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-160x131.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-800x656.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-768x630.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-960x787.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-240x197.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-375x307.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COMMUNITYCAFE016_714200-976x800-520x426.jpg 520w\" sizes=\"(max-width: 976px) 100vw, 976px\">\u003cfigcaption class=\"wp-caption-text\">Community Cafe, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ccsonoma.com/\">\u003cstrong>Community Cafe, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nMargie Brooke sees two types of clients at her Mad Men-like retro diner: weekday versus weekend. “Weekdays, we see a lot of people eating healthier: the kale breakfast salad is a huge hit,” she said. “Weekends, people go for the guilty pleasure, like shaved ham and spinach Benedict with smokey Hollandaise .” Farm-to-table favorites include that kale salad with toasted almonds, avocado, bacon, poached eggs and pineapple vinaigrette. The absolute don’t-miss, though, is the Truffled Eggs & Toast, a big crusty soufflé of thick-sliced toasted English muffin stuffed with egg yolks, draped in fontina cheese, broiled, then smothered in sautéed wild mushrooms, asparagus and a drizzle of truffle oil. \u003cem>875 W. Napa St., Sonoma, 707-938-7779.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119182\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg\" alt=\"Fremont Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119182\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/FREMONTDINER065_772478-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fremont Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://thefremontdiner.com/\">\u003cstrong>Fremont Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nHidden away among Sonoma’s vineyards and pastures, is the sort of place every traveler dreams about stumbling into, but rarely ever does. Oozing nouveau decrepitude, a heavy dose of John Deere chic and the irresistible lure of a butter and pork-soaked menu that would bring a tear of recognition to grandpappy’s eyes, the diner is everything good about, well, roadside diners. Here, “Praise the Lard”, isn’t just a quirky tag line, but a mission from 7 a.m. to 4 p.m. daily. Biscuits and gravy, shrimp grits and ham biscuits, but chicken and waffles make the trip extra worthwhile. \u003cem>660 Fremont Dr., Sonoma, 707-938-7370.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119179\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg\" alt=\"Pearl’s Diner, Sonoma\" width=\"800\" height=\"533\" class=\"size-full wp-image-119179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/COUNTERCULTUREPEARLS032_804140-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pearl’s Diner, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pearlsdinersonoma/\">\u003cstrong>Pearl’s Diner, Sonoma\u003c/strong>\u003c/a>\u003cbr>\nYou don’t need a stylish setting when it’s all about delicious belly fillers such as Isaac’s 2-by-2: two eggs, two pancakes, two slabs of French toast, two bacon strips, two sausage links and two Alka-Seltzer tablets. (Really). This neighborhood hangout is a longtime favorite for joyful artery-cloggers like the Hey Haystack, a ham steak or hamburger patty topped in Cheddar and jack cheese, two eggs and grilled onions, all atop hash browns and with toast. \u003cem>561 Fifth St. W., Sonoma, 707-996-1783.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119190\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg\" alt=\"Sunflower Caffe Espresso & Wine Bar, Sonoma\" width=\"1024\" height=\"769\" class=\"size-full wp-image-119190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-800x601.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-768x577.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-1020x766.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-960x721.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-375x282.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/sunflowercaffe-1-1024x769-520x391.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sunflower Caffe Espresso & Wine Bar, Sonoma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.sonomasunflower.com/\">\u003cstrong>Sunflower Caffe Espresso & Wine Bar, Sonoma \u003c/strong>\u003c/a>\u003cbr>\nThis charming little garden cottage sources a proprietary blend of fair-trade espresso and coffee beans, roasted in Marin by Equator Coffee & Tea for a fresh, rich and bold profile. Espresso, prepared double-ristretto style for a powerful punch, brims with notes of dark chocolate, caramel, nougat and nuts, while coffee, offered as French press or drip, has a subtle kiss of sweet chocolate flavor. Or get a sweet or spicy chai latte “dirty” style, with a shot of espresso added. Whatever you choose, the complex drinks stand up perfectly to the Peruvian spiced chicken omelet jazzed with cilantro lime cream, sweet-spicy aji chile crema and black bean chili. \u003cem>421 First St. W, Sonoma, 707-996-6645.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119187\" class=\"wp-caption aligncenter\" style=\"max-width: 533px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg\" alt=\"The Parish Cafe, Healdsburg\" width=\"533\" height=\"800\" class=\"size-full wp-image-119187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800.jpg 533w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/PARISH_CAFE_BEIGNET_713792-533x800-520x780.jpg 520w\" sizes=\"(max-width: 533px) 100vw, 533px\">\u003cfigcaption class=\"wp-caption-text\">The Parish Cafe, Healdsburg\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://theparishcafe.com/\">\u003cstrong>The Parish Cafe, Healdsburg\u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>One word: beignets. If that’s all you have for breakfast, no one will fault you, since the feather-light French pastries are rolled out by hand before being quick-fried and smothered in powdered sugar. Paired with a rich, smooth chicory café au lait, they’re all a soul needs. Chef and owner Rob Lippincott honors his Louisiana heritage with New Orleans masterpieces such as Eggs Nouvelle Orleans (think eggs Benedict), piling poached eggs, mounds of sweet blue crab meat, silky house-made hollandaise and a scattering of shallots on crisp buttered French bread. All around, polished wood-plank tables are laden with plates of baguette po’ boys stuffed with eggs over medium, savory Black Forest ham, provolone, spinach and tomato; crawfish-andouille omelet; or shrimp and grits studded with bacon. Still craving sweet? The Bananas Foster Pain Perdu will set you up, with fluffy French toast gilded with fresh bananas, pecans and maple bourbon sauce. \u003cem>60 Mill St., Healdsburg, 707-431-8474.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119172\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/burtonzbakery-1.jpg\" alt=\"BurtoNZ Bakery, Windsor\" width=\"600\" height=\"450\" class=\"size-full wp-image-119172\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/burtonzbakery-1-520x390.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">BurtoNZ Bakery, Windsor\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.burtonzbakery.com/\">\u003cstrong>BurtoNZ Bakery, Windsor \u003c/strong>\u003c/a>\u003cbr>\nPie for breakfast? Yes, please, when it’s a New Zealand-style pie stuffed with bacon and egg, or ham, egg and cheese. Baker Warren Burton is a native Kiwi, and he opens the doors at 5 a.m. daily to tempt us with anytime-is-a-great-time for slow-cooked steak-and-cheese pie, steak pie topped in mashed potatoes, mincemeat-cheese pie and sausage rolls. On the sweet side, there are irresistible pastry-encased custard squares finished in icing; fresh cream-stuffed New Zealand baked doughnuts; “flutterby” cakes (fancy cupcakes); brioche tarts; and lamingtons, Australia-inspired little sponge cakes coated in chocolate sauce, then dipped in dried coconut. \u003cem>9076 Brooks Road S., Windsor, 707-687-5455.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119192\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/willowwood-1.jpg\" alt=\"Willow Wood Market & Café, Graton\" width=\"800\" height=\"533\" class=\"size-full wp-image-119192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/willowwood-1-520x346.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Willow Wood Market & Café, Graton\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.willowwoodgraton.com/\">\u003cstrong>Willow Wood Market & Café, Graton \u003c/strong>\u003c/a>\u003cbr>\nMan does not live by fried and scrambled eggs alone. He needs luxuries like French folded soft-set eggs slow-cooked in a double boiler, then draped with fontina cheese and fresh herbs, to be spooned up with toasted local bread, sweet butter and blackberry preserves. The eclectic, country-chic Willow Wood does pasture-raised chickens proud, crafting a Venetian platter of poached eggs on buttered toast with prosciutto and shaved Parmesan cheese; a casserole dish layered with eggs, Black Forest ham, goat cheese and torn herbs all popped in the oven and baked to bubbling; a Market Plate Breakfast of sautéed spinach and coppa partnered with polenta, blue brie toast, roasted tomatoes and a soft-boiled egg. Sometimes the eggs are hidden, as in the coating for the Monte Cristo: challah French toast stuffed with Black Forest ham and Jarlsberg cheese, fried and smothered in toasted hazelnuts, strawberries, maple butter and syrup. \u003cem>9020 Graton Road, Graton, 707-823-0233.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119185\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg\" alt=\"Fork Roadhouse, Sebastopol\" width=\"800\" height=\"507\" class=\"size-full wp-image-119185\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/JB0830_FORK_011_795518-520x330.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Fork Roadhouse, Sebastopol\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://forkcatering.com/\">\u003cstrong>Fork Roadhouse, Sebastopol\u003c/strong>\u003c/a>\u003cbr>\nA beautiful, creekside spot on the way to the beach features Chef Sarah Piccolo’s spot-on local cuisine. It’s casual and homey, with a great patio for warmer weather brunching. Best bets: Orange and ginger stewed prune with greek yogurt, honey, granola and bee pollen with roadhouse potatoes; pork belly fried egg tacos, Tuscan beans breakfast with lemon broth and parmesan. \u003cem>9890 Bodega Highway, Sebastopol, 707-634-7575.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119174\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg\" alt=\"Wild Flour Bread, Freestone\" width=\"1024\" height=\"584\" class=\"size-full wp-image-119174\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-800x456.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-768x438.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-1020x582.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-960x548.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-240x137.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-375x214.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/CJ0728_WILDFLOURBREAD004_6121901-1024x584-520x297.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wild Flour Bread, Freestone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wildflourbread.com/\">\u003cstrong>Wild Flour Bread, Freestone\u003c/strong>\u003c/a>\u003cbr>\nMan can live on bread, water and cheese, if that bread is the organic, sourdough-based loaves Jed Wallach fires in tiny Wild Flour Bread’s wood-burning brick oven. The water is pumped from the fresh spring wells surrounding the charming bakery’s gardens, and the cheese comes from Freestone Artisan Cheese next door. Cheesemonger Omar Mueller specializes in hyper-local, small-batch cheeses made from milk from local creameries. They’re divine with Wallach’s baguettes, goat-cheese flatbread and the Bohemian loaf studded with apricot, orange and pecan.\u003cem> 140 Bohemian Highway, Freestone, 707-874-2938.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119191\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/tinytowncafe-1.jpg\" alt=\"Tiny Town Café, Forestville\" width=\"960\" height=\"720\" class=\"size-full wp-image-119191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/tinytowncafe-1-520x390.jpg 520w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Tiny Town Café, Forestville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/TinyTownCafe/\">\u003cstrong>Tiny Town Café, Forestville \u003c/strong>\u003c/a>\u003cstrong>\u003cbr>\n\u003c/strong>It is indeed tiny, but the kitchen thinks big with an extensive array of fresh-baked goodies. Go for the homemade coconut-pecan caramel bars, bear claws, apple-raspberry turnovers, cherry- almond scones, and the Sunday signature, the malasadas: deep-fried, Portuguese-Hawaiian sugar doughnuts. The mood is delicious, too, with a record player spinning real vinyl, colorful mismatched plates, and a living room vibe.\u003cbr>\n\u003cem>6544 Front St., Forestville, 707-887-1400.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119175\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg\" alt=\"Coffee Bazaar, Guerneville\" width=\"600\" height=\"800\" class=\"size-full wp-image-119175\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/coffeebazaar-600x800-520x693.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Coffee Bazaar, Guerneville\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/CoffeeBazaar/\">Coffee Bazaar, Guerneville\u003c/a> \u003c/strong>\u003cbr>\nRegulars come to this artsy salon for the ever-changing “Today’s Brew” from Russian River Roasters, plus barista-perfect lattes, mochas, Mexican mochas, Mexican hot chocolate and espressos with a shot of Torani syrup. Plan on lingering awhile over the excellent used-book collection or a game of cribbage, then treat yourself to an affogato, a double shot of house-roasted espresso over a scoop of Umpqua or Three Twins ice cream. Hungry types can dig into croissants plump with egg, ham and cheese, or chocolate. \u003cem>14045 Armstrong Woods Road, Guerneville, 707-869-9706.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119183\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/goldcoastcoffee.jpg\" alt=\"Gold Coast Coffee & Bakery, Duncans Mills\" width=\"800\" height=\"636\" class=\"size-full wp-image-119183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-768x611.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-375x298.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/goldcoastcoffee-520x413.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Gold Coast Coffee & Bakery, Duncans Mills\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://goldcoastcoffeeandbakery.com/\">\u003cstrong>Gold Coast Coffee & Bakery, Duncans Mills\u003c/strong>\u003c/a>\u003cbr>\nThe coffee beans are roasted on-site, for a variety of pick-me-up drinks such as espressos, vanilla soy lattes, mochas and espresso shakes. Sip the good stuff alongside croissants, bear claws, cheese pinwheels and cinnamon rolls baked in the wood-fire oven located off the garden deck. Attention to detail? You bet. Iced coffees are made with coffee ice cubes so they don’t get watered down, and there are even decaf coffee cubes. \u003cem>23577 Steelhead Blvd., Duncans Mills, 707-865-1441.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_119181\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ESTEROCAFE.jpg\" alt=\"Estero Café, Valley Ford\" width=\"800\" height=\"637\" class=\"size-full wp-image-119181\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-160x127.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ESTEROCAFE-520x414.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Estero Café, Valley Ford\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/EsteroCafe/\">\u003cstrong>Estero Café, Valley Ford\u003c/strong>\u003c/a>\u003cbr>\nIf only more menus had an asterisk at the bottom stating that they deep fry their potatoes in local pork lard. That alone is worth the cost of admission, though the breakfast sandwich of two fried eggs, grilled Village Bakery sourdough bread, Estero Gold cheese, onion and mayo with bacon from the Sonoma Meat Co. will fill your belly for a long day of hiking along the coast. Owners are dedicated to using local produce and ingredients, making it a legit spot for true farm to table eats. Wednesday night dinner is served weekly, but the spot is typically a breakfast, brunch and lunch spot where you find locals hunched over a cuppa joe at the counter. \u003cem>4450 Highway 1, Valley Ford, open 7a.m. to 3p.m.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"http://www.sonomamag.com/best-breakfast-in-sonoma-county/\">Sonomamag.com\u003c/a>\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119163/24-best-breakfast-spots-in-sonoma-county","authors":["byline_bayareabites_119163"],"categories":["bayareabites_11028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_10","bayareabites_15156"],"tags":["bayareabites_477"],"featImg":"bayareabites_119188","label":"source_bayareabites_119163","isLoading":false,"hasAllInfo":true}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. 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