This could be the best bread in the universe

I could spread Nutella on Pacific Time’s challah till Kingdom Come, and I haven’t seen such pretty baguettes since 2009. Oh, to be a fly on the wall while their baker feeds his starters and works his dough. This guy has the touch. Making great bread is all mystery and magic, with a bit of science thrown in for good measure. Whatever’s happening behind those doors is 100% legit.

Don’t believe me? Order a “toast” ($4) with ricotta and honey, cinnamon sugar, or even just jam and some good butter. Try a slice, any slice. It’s the truth. The only thing missing is a savory toast option…some pan con tomate with some of the good olive oil they sell, perhaps.

The whole place has a hipster “we can pickle that” mentality. Just take a gander at the pickle board ($6), which is composed of half a dozen differently pickled vegetables. Tasty. There’s a run of other bar snacks such as cheese boards, charcuterie, salads, and sandwiches. The bread works its way in there whenever possible.

This place is too much of a wine bar to be a bakery, but it’s too much of a cafe to be a wine bar, and it’s too much of specialty goods shop to be just a wine bar. Then again, it’s too much of a bakery to be just a specialty goods shop.

Unfortunately, you couldn’t ask for a more inconvenient location unless you attend USD. Commuters on the 5 could pop in (exit Tecolote Road) for a loaf of bread on the way home or a quickie breakfast sandwich before work. The rest of us have to make a pilgrimage in the name of good bread.

Pacific Time’s owners have made a valiant effort to stock the wine cellar. I found a riveting bottle of Oregonian Pinot Noir for $20 (Evesham Wood, for those of you paying attention) and a credible selection of bottles from up and down the West Coast. It appears that many of the bottles in stock are available by the glass, so do take the time to sip before committing to a purchase.