San Francisco – When the sun rises on a 1700th block from Polk Street in San Francisco, passers -by can smell the sweet smell of warm cakes. For more than 60 years, the famous cakes served Bob a great way to start today.
“The cakes in the early morning are ideal for breakfast. When they are warm, they get out of the pan … breakfast from the heroes,” said general manager and Baker Roberto Valigo with a smile.
It is not customary to wait for a queue to seize one of these delicious cakes.
“People love everything manually made and everything that makes it immediately and fresh,” Vallejo explained. “Many companies, as you know, large companies, have large machines that you can wrap and slide cakes.”
“Now here. Everything is made by hand,” said Valigo.
From classic cake and high cakes to malasadas and Cronuts, Bob’s Donuts always create exciting Donat flavors.
“Fruits, cinnamon crisis, fruit rings, tiramisu, bronchi cream, short strawberry … We have a vegetable cake option,” shared Vallejo.
“I usually go to the gel’s Donuts, and this is my favorite,” said client Deborah. I saw crazy colors and thought: “What is this? Good. Get this. “
“Although when I am not at work, my mind always works,” Valigo stated. “Oh, do I have to work with this flavor, or should I collect this with this with this? Every day, we try to bring something new to the list,” he added.
Some famous creations are halabino, dried tomatoes in the sun and garlic cheese cakes.
“It is like a cream cheese bread, but instead of bread, we use our cakes,” said Valigo.
Bob’s Donuts also gained a bad reputation for “Bob’s Dounut Challenge”. Customers try to eat giant cakes in less than two minutes.
“Big Kakes are large like my head … literally like my head,” Valigo repeats.
The main Bob’s Donuts opens 24 hours a day, so you can always satisfy your passion.
“At any time of the day, the cakes are always useful for you and always put a smile on your face.”
To learn more about Bob Donat, Visit here.
