I went to the BHB’s newest branch, the one in the old Bulldog Bakery at Belmont and Damen. (43T won’t let me add a new branch to this location). The aesthetic is very diy/crafty (craft-iy?) from the rubber-stamped bird labels for the goodies to the pink and pistachio T-shirts saying, “Never mind the Preservatives . . . Here’s the Bleeding Heart Bakery!” They have truffles, peanut brittle (they make their own!), cake, quiche, muffins, cookies, creme de pots, and all the other usual suspects, plus the standard coffee and other beverages (curiously, not organic). they also have these towels, this chocolate, and other local/handmade/organic/vegan/otherwise virtuous wares for sale. Also, you are encouraged to watch the chefs and bakers at work through a big plexiglass window.

As for the experience of eating there, it was pricey – sometimes frightfully so. $12 for a loaf of bread? $6 for a small creme de pot? Yep, but consider this: the creme de pot is perfectly delectable, and it’s topped with fresh vanilla bean whipped cream, mango fans, and pomegranate seeds, all organic. Also consider that BHB is a registered nonprofit, that it’s involved in some program which helps low-income people train for successful culinary careers (at least, that’s what I’ve heard on the radio, but I can’t find any information about this online), and that their staff are super-cool.

Unfortunately, the quality wasn’t consistent. Hubby’s quiche was exceptional, but he reported that his dessert was “like regular icing on a stale cake.” A sampled pound cake was heavenly; a ginger snap was super-gingery but very dry. At BHB’s prices, I don’t want to try stuff that may not turn out to be excellent, so this is going to be a once-in-a-while place for me.

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