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By Stephanie Gerson
In line with Twelvemonth’s plant-based philosophy, everything sold at the Bakehouse is vegan. Courtesy Twelvemonth Bakehouse.
Burlingame plant-based restaurant Twelvemonth has expanded its offerings with a new bakery, Twelvemonth Bakehouse, which opened July 24.
This isn’t the first time Twelvemonth owner Bob Trahan has branched out into the world of baked goods. Nearly a decade ago, Trahan started a cottage bakery operation under the name Prosper. Prosper functioned as a weekly, subscription-based bakery offering loaves of sourdough, pies, cookies and other pastries. Trahan baked and delivered each order to the bakery’s subscribers by himself until 2017.
When Trahan opened Twelvemonth in the spring, he envisioned all the ways he could maximize the expansive, 15,000-square-foot site. Adjacent to the restaurant space is a smaller, separate building that easily lent itself to becoming a storefront. The decision to open a bakery in this secondary space just felt right.
“If you want to have an amazing restaurant, you need to be thoughtful about all components,” Trahan said about Twelvemonth’s commitment to sourcing the best ingredients possible for their dishes and paying an equal amount of attention to the baked goods used throughout Twelvemonth’s menu.
The bakery features a rotating menu with seasonal items such as corn pudding savory Danishes. Courtesy Twelvemonth Bakehouse.
In line with Twelvemonth’s plant-based philosophy, everything sold at Twelvemonth Bakehouse is vegan. Customers can expect flaky croissants, cinnamon rolls, scones, cookies and other baked goods that Trahan notes aren’t often “accessible in a vegan nature.” He enjoyed experimenting with seasonal flavors and ingredients while operating Prosper and continues to do the same with the Bakehouse’s pastry menu that changes every week depending on the produce that’s in season. Currently, the pastry case includes seasonal items for summer, such as corn pudding savory Danishes and blueberry lavender croissants.
Along with specialty pastries, breads from Twelvemonth’s dinner menu make an appearance at the bakery. Trahan wanted to allow customers to purchase the restaurant’s Parker House rolls, cornbread and focaccia, which is used for the croutons in the eatery’s bean stew, and enjoy these breads at any time, not just while dining at Twelvemonth.
The bakery also offers a selection of to-go coffee and tea drinks to pair with pastries.
“For me, it’s all Twelvemonth. It’s just a new and different experience,” Trahan said.
Twelvemonth Bakehouse, 321 California Drive, Burlingame; 650-443-7111, Instagram: @twelvemonthburlingame. Open Wednesday to Saturday, 8 a.m.-1 p.m.