Livermore, CA
Being local to the area, I’ve driven past the lines outside Livermore’s Wingen Bakery dozens of times. Each time my eyes lock on the place, with its large windows and lines of loyalists. And each time, as I watch it recede from view in my side mirror, I tell myself that I really need to go soon.
Well, I finally went!
There was so much anticipation as I waited in line, feasting my eyes on the menu taped to the window. Even though I looked at the menu while still in bed this morning it still made me excited. Reading menus is like an actual hobby of mine.
What stood out at first was their use of sourdough and semolina wheat for bread and bagels and of course their use of free-range eggs. It’s nice to find a bakery that chooses their ingredients thoughtfully.
We ordered the sourdough banana pancakes, a cheesy bagel with herb cream cheese, and a decaf capp. I’m not a pancake person (waffles are better), but these were good. I hadn’t had pancakes in years, so this was an indulgent order. Plus, anything sourdough I’m more inclined to order. And it’s better for our digestion. They’re served with granola, which I was on the fence about, but decided the crunch created a good balance.
But… The Bagel
The disappointing part came from the bagel. It was very hard, and chewy. I love a chewy bagel, but this was hard chewy. I’m not sure if that’s a symptom of the cheese thats been cooked twice on the outside, or the sourdough part? All I know is, in high school I used to get a cheddar jalapeño bagel with garden veggie cream cheese probably too often, and it never got hard. But they weren’t sourdough bagels. However, I have had a plain sourdough bagel from Daily Driver in San Francisco’s Dog Patch neighborhood (literally so good) and it didn’t get hard like this either.
I plan to go back and try a plain bagel and see how it comes out. Sadly, the cheesy bagel wasn’t enjoyable for us. I felt like I was battling with the bagel to let me take a bite of it. It was an incredible jaw workout.
Is this always the case? Or just a one off? I have to know. Without the hardened cheese, the plain has to be better? As I write this, I’m overcome by a need to return today.
The Space
I liked the space the it’s set in. It’s a recent expansion from their previous location (the couples’ home!). Wingen Bakery started as a cottage bakery from their home in Livermore. It’s a product of the industriousness of parental love. You can read their story here.
The wooden floors, plain white walls, and large windows give the space really great lighting and an open air, fresh feeling. In the attached room you can get a glimpse of the bakers and machines at work behind glass windows …
One hour later…
Okay, I did it. I’m back at Wingen Bakery. I couldn’t stop thinking about how I need to give it a second chance and before I finish this write-up is the best time.
We ordered: Salt bagel with herb cream cheese (on the side), Bliss bagel with herb cream cheese (on the side), smoked salmon bagel with herb cream cheese, egg sandwich (no mayo), fresh squeezed orange juice, drip coffee, and loose leaf white tea.
It is confirmed that the bagels are this way by design. Maybe getting it not toasted would help with the hardness. Getting the cream cheese on the side is the move as it seems to help. The herb cream cheese is really tasty, with hints of citrus (zest?). The bagel was more enjoyable this time around.
The egg sandwich was a winner for me. The semolina bread fried in butter and satisfyingly crunchy, only gives a minor assault to the roof of your mouth. Have you ever noticed that the toasty bread (or Captain Crunch) thrashing is often worth it though? The yoke was drippy, the bacon cooked perfectly. This Livermore bakery absolutely has the best breakfast sandwich around.
The capers on the salmon bagel are large enough that they stick to the salmon and make it to your mouth before falling off the vehicle. Fresh dill and pickled red onion add to a well rounded bite– not overly salmony, and it’s got brightness, a bit of brine, and a bit of tang.
The orange juice was quite bitter. I think they should quality control for that.
Upon Reflection
I like the place. The bagels aren’t my style, but funny enough I could see myself maybe getting another one. The flavor is good and the cream cheese bangs. I like the space overall. The energy inside feels good, open and a little buzzy. I think they could do with some great plant installations, and wall art. The staff is friendly. It’s owned by a local couple, both of whom worked at Range Life, my favorite Tri-Valley restaurant.
As I sat chewing on my bagel, I was thinking about what food is to us, what this bakery has done, and how popular the place is… I’m looking at this bagel in my hand, and I start wondering about food and it’s perfection. We don’t need food to be perfect to like it, or even love it. Often, I get caught up looking for “perfect”. Can food be perfect if we cannot be perfect? We are the chefs, no? Maybe food, in its most simple state is perfect because it is food.
The right food is perfect because it nourishes us. And food, if not for perfection, is at least for community, comfort, and purpose. I think that’s one of the good things Wingen Bakery has and that’s a good reason for people to adore the place.
I’m looking forward to trying their baked goods. I know their bread is delicious. They also sell beer and low intervention wines. They are conscientious in their use of quality ingredients, and I’m a SUCKER for this.
I’ll be back in 2023.
Wingen Bakery https://www.wingenbakery.com/
Wednesday-Monday 8:00am-2:30pm. Yes, they do lunch service.
(Edit: It’s Day 3 of writing/editing this post and contemplating this bagel is creating philosophical thoughts on the nature of food and humans, connection, and expectation. It’s the weirdest thing. And I also might be craving one of their plain toasted bagels with herb cream cheese on the side? Well done, Wingen.)
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