Barkada Bakery in Oakland recently launched brunch and dinner menus. Photo: Emilie Raguso
Barkada Bakery in Oakland recently launched brunch and dinner menus. Pictured here: Earl Grey roasted chicken from the lunch menu ($11). Photo: Emilie Raguso

Come along with Nosh as we explore the East Bay food scene in photographs. This week we focus on Barkada Bakery and Café on Telegraph Avenue in Oakland. The restaurant opened in May with an extensive in-house bakery and a range of espresso and coffee drinks made with beans from Oakland’s Scarlet City Coffee Roasting.

Co-owners are pastry chef Christina Bondoc and Rick Yarussi (chief coffee officer), and the emphasis is on top-quality baked goods, thoughtful sourcing and making as much as possible in-house — including its mustards, crème fraiche, dressings and preserves. Barkada moved into a space originally opened by Remedy Café, which closed in July 2012.

Barkada recently added dinner and brunch service, and Nosh stopped by twice in recent weeks to sample some of its daytime offerings. Breakfast is served weekdays from 7:30 a.m. to 3 p.m., and lunch is served weekdays from 11 a.m. to 3 p.m, with free wifi during those hours. Dinner is served Monday through Saturday from 5:30-9 p.m., and brunch is offered weekends from 8:30 a.m. to 3 p.m. (Dinner and brunch are wifi-free.) Barkada also serves wine and beer, with happy hour on weekdays from 5-7 p.m.

If you’ve tried the spots we feature, please let us know about your experience in the comments below. (Photographs by Emilie Raguso.)

Coffee at Barkada Bakery & Cafe is roasted by Scarlett City Roasters in West Oakland.
Coffee at Barkada Bakery & Cafe is roasted by Scarlett City Roasters in West Oakland.
The "heritage polenta" features community grains with root vegetable puree, two poached organic eggs, cremini mushrooms, and sundried and grape tomatos, with seasonal fruit ($11).
The “heritage polenta” features community grains with root vegetable puree, two poached organic eggs, cremini mushrooms, and sundried and grape tomatos, with seasonal fruit ($11).
The “heritage polenta” features community grains with root vegetable puree, two poached organic eggs, cremini mushrooms, and sundried and grape tomatos, with seasonal fruit ($11).
The Fifth Quarter corned beef Eggs Benedict is served on house-baked English muffins with poached organic eggs, organic red onion and tarragon chive crème ($13). It comes with an arugula and apple salad in a lemon vinaigrette. A vegetarian option is available.
The Fifth Quarter corned beef Eggs Benedict is served on house-baked English muffins with poached organic eggs, organic red onion and tarragon chive crème ($13). It comes with an arugula and apple salad in a lemon vinaigrette. A vegetarian option is available.
The Fifth Quarter corned beef Eggs Benedict is served on house-baked English muffins with poached organic eggs, organic red onion and tarragon chive crème ($13). It comes with an arugula and apple salad in a lemon vinaigrette. A vegetarian option is available.
The seasonal soup is vegetarian and made with kabocha squash, coconut cream, chili and chive, and served with levain toast ($5.25).
The seasonal soup is vegetarian and made with kabocha squash, coconut cream, chili and chive, and served with levain toast ($5.25).

Related:
Nosh on the town: Bleecker Bistro in Berkeley (12.24.13)
Contest: Name that nosh (12.18.13)
Nosh on the town: FuseBOX launches Sunday brunch (12.10.13)
Nosh on the town: Desco in Old Oakland (12.03.13)
Nosh on the town: Venga Paella in Oakland (11.12.13)
Nosh on the town: Homestead on Piedmont Avenue (09.24.13)
Nosh on the town: Dishcrawl in Jack London Square (08.28.13)
Snapshot: Barkada Bakery and Café on Telegraph (05.23.13)
Bites: What’s new in East Bay food, XXI (05.10.13)
Bites: What’s new in East Bay food, XVIII (04.12.13)
Nosh on the town: Miss Ollies in Old Oakland (04.01.13)
Bites: What’s new in East Bay food, XV (03.22.13)
Bites: What’s new, what’s hot, what’s happening, III (12.14.12)

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Emilie Raguso (former senior editor, news) joined Berkeleyside in 2012 and covered politics, public safety and development until her departure in 2022. In 2017, Emilie was named Journalist...