Blue Bottle Coffee Now Available in Oakland

Get the delicious small-batch coffee at Jeremy Raymer's Oakland-based cart.

Photo via Blue Bottle Coffee


For fans of Blue Bottle Coffee, finding a spot that serves their preferred java can be difficult. The firm, which is known for bold coffee roasted in small batches, has shops in California and the Big Apple. Pittsburghers now have ready access to it, too, by way of Jeremy Raymer's Oakland-based cart.

Keeping with Blue Bottle's mission to serve the freshest coffee possible, Raymer stores water in BPA-free jugs and grinds beans once you place your order. Usually, he carries one blend and one single-roast option available for the pour-over coffee. He also caters to those with a sweet tooth by selling a few cookie varieties from Gluuteny in Squirrel Hill.

Starting Nov. 26, Raymer will be at Marty's Market during Fat Tuesday, when diColibri Bakery offers its much-desired beignets; he'll be serving Blue Bottle’s New Orleans iced coffee from 8-10 a.m. to pair with the sweet fritters.

(Jeremy's Cart, Bigelow Boulevard by the Cathedral of Learning, Oakland; Mon-Fri, 8 a.m.-2 pm.; during holidays: Sat, 20th and Penn, 8-3 p.m.;
—Kristina Martin, PM Associate Editor

In a city that's laid claim to the cookie table, it's not surprising that we go all out at the holidays. We make sugar cookies, gingerbread and many other treats, both common and ethnically rooted. Things are no different in France, where one traditional holiday dessert is bûche de noel, a sweet roll that comprises a few layers and can be molded into many forms. Master chefs at Gaby et Jules have unveiled their seasonal collection, which includes several kinds of bûche de noel, some of which are in the shape of a purse. The line will be available through New Year's Eve and also includes French truffles and special macaron varieties.

We had the privilege of trying most of the seasonal goods and especially enjoyed the le mandarin bûche de noel, featuring mandarin orange spongecake, orange-infused creme brûlée filling and hazelnut-chocolate mousse. The confection is light as can be, with just the right amount of sweetness. Of the macarons, executive pastry chef David Piquard's gingerbread creation is a winner, with housemade gingerbread and a glossy exterior. Reward yourself — or a friend — by picking up a box containing all six specialty macarons.

(Gaby et Jules Patisseries et Macarons, 5837 Forbes Ave., Squirrel Hill; Noel Collection available through Dec. 31; 412/682-1966,; photo by Mahala Scott)

In August, chef Mya Zeronis debuted her global pop-up dinner series, which offers a new menu each month, after she was inspired by pop-up chefs in Los Angeles, New York and Chicago. Zeronis has planned a pop-up Dec. 8 at Burma Tokyo, where she’ll prepare a multiple-course vegan brunch featuring local ingredients in such dishes as sprouted organic tofu-cauliflower scrambled “eggs.” If you’d rather try her dinner food, reserve a seat for her Happy Thanksgivukkah event, which will be held Sunday; she’ll prepare raw cashew cheesecake and five other courses.

(Zest Wishes: Nov. 24 and Dec. 8 pop-ups held at Burma Tokyo, 320 Atwood St., Oakland; reservations required;
–– Mahala Scott, PM Editorial Intern

Categories: PGHeats