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Summer Kitchen Bake Shop was inspired by the traditions created around food and cooking before the days of air conditioning when separate outbuildings, or summer kitchens, were used for preserving the bounty of the farm. This was where the harvest was transformed into delicious meals, preserves, and mouth watering treats. With a modern interpretation of this classic idea, Summer Kitchen strives to be their community's summer kitchen; a place filled with ingredients from local farms, with seasonal produce and provisions from local food artisans. Their hope is that their guests feel that their Summer Kitchen is an extension of their own kitchen.
As chefs, owners and parents, Charlene Reis and Paul Arenstam have a strong commitment to creating an environmentally responsible business. They've created their menu with a dedication to sustainability; they cook what's in season and develop relationships with local growers and producers. The fruits, vegetables, eggs, dairy and fish are largely sourced from local and/or organic producers. All of their meats are contain no hormones or antibiotics. Their coffee is fair-trade, sustainably produced and locally roasted by Blue Bottle in Oakland. All of their products are free of high-fructose corn syrup and trans-fats. In addition they have gone to great lengths to make sure all of their to-go containers are made from biodegradable, compostable or recyclable materials. All of their kitchen grease is turned into biodiesel fuel and their menus are printed on recycled paper.
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