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Walnut Creek Magazine

Fall Means Fog City Flea at San Francisco's Ferry Building

Aug 28, 2019 11:01AM ● By Fran Miller
Fog City Flea kicks off Sunday, September 1st at San Francisco's Ferry Building with a lineup of more than 50 local artisans offering handcrafted jewelry, accessories, apothecary, housewares, furnishings, vintage clothing, and more. Fog City Flea takes place every Sunday through November 17. Before heading upstairs to the Grand Hall to shop, stop by the Ferry Building Marketplace and fuel up at one of the building’s many merchants serving breakfast and brunch, including: 

Brown Sugar Kitchen
Hours: Tuesday-Friday 8 a.m. – 2 p.m.; Saturday-Sunday 9 a.m. – 3 p.m.; closed Mondays
The newest addition to the Ferry Building Marketplace, Brown Sugar Kitchen is the vision of Chef Tanya Holland, who opened the restaurant’s original location in Oakland in 2008. Holland’s cooking is influenced by her family’s Southern roots as well as her formal training at La Varenne Ecole de Cuisine in France. Breakfast offerings include beignets, a breakfast sandwich, grits and eggs, and homemade granola with seasonal fruit and yogurt.
 
Boulettes Larder + Boulibar
Hours: Tuesday-Saturday 8 a.m.-9:30 p.m.; Sunday 10 a.m.-2:30 p.m.; closed Mondays
Boulettes Larder and adjacent Boulibar are a respected pair of restaurants serving breakfast, lunch, and Sunday brunch. Chef/owners Amaryll Schwertner and Lori Regis have been active locally for over thirty years in what has become known as the nationwide greenmarket movement. They bring this sensibility and a deep understanding and love of ingredients to their intelligent cuisine. Mark Bittman, writing in The New York Times, said breakfast at Boulettes Larder may have been the best breakfast he ever had, and the restaurant was named one of the city’s Top 100 Restaurants for 2019 by the San Francisco Chronicle. 
 
Mariposa Baking Company
Hours: Monday-Saturday 8 a.m. – 6 p.m.; Sunday 10 a.m. – 5 p.m.
Mariposa Baking Company creates gluten-free baked goods using quality ingredients, and organic whenever they can, such as fragrant orange oil, elegant chocolate, locally grown walnuts, fine Italian roasted espresso, sparkling crystals of organic unrefined cane sugar, tender organic brown rice flour, fresh eggs, and grade AA creamery butter. Breakfast items include fresh-baked bagels, muffins, breakfast sandwiches, and more.
 
Biscuit Bender
Hours: Saturday & Sunday 8 a.m. – 2 p.m.
Every weekend, Biscuit Bender owner Van Dao offers a unique variety of homemade buttermilk biscuits–from sweet (peanut butter chocolate chip, lemon poppy seed, Mexican hot chocolate) to savory (wild mushroom, bacon maple, corn jalapeno). Biscuit accompaniments are also available, including flavored butters and jams. 
 
Donut Farm
Hours: Everyday 8 a.m. – 5 p.m.
Founded in 2006 by local musician and activist Josh Levine, Donut Farm produces a range of handcrafted vegan and organic donuts, making it the perfect stop for a guilt-free treat. Donut Farm is dedicated to minimizing its footprint, meticulously selecting local and sustainably produced ingredients beyond a standard most any other donut shop can claim.