Simurgh Bakery just opened a cafe about a week ago in Emeryville on San Pablo Av next to Arizmendi. They’re also at Grand Lake and Kensington Farmers Markets and recently started a kiosk in the SF Ferry Building where their pistachio baklava got a shout-out from Soleil Ho in the Chronicle a few days ago.
The shop has about 8 2-tops and 2 4-tops inside with a couple of small tables outside. Hours are from 8:30 am to 4:30 pm except for Tuesday when they are closed.
Linked below is a short interview I did with founder Hatice Yildiz who talks about the phyllo dough made fresh from scratch for the pistachio and chocolate baklavas.
I had grapeleaf and eggplant dolmas with dense rice, lemon juice, and not dripping with excess olive oil. . The eggplant dolma was a rounded, stuffed, sun-dried eggplant skin with olive oil, rice, pine nuts, and currants with a touch of sweetness that may have come from the pomegranate molasses, as Hatice explains. Next time I go I’ll look for a box of 6 eggplant dolmas that lists for $12.99 on their website. I haven’t tried the burek or sandwiches yet.
The pistachios and sun-dried eggplant skins are imported from Hatice’s native Turkey.
Simurgh Bakery and Cafe
4125 San Pablo Av
Stuffed eggplant dolmas/photo from SimurghBakery website