A Broadway bakery is restarting its lunch service — and dropping its prices
A Sacramento bakery is taking the unexpected step of lowering its menu prices while closing one of its brands.
Faria Bakery, 3413 Broadway, posted its updated prices on social media alongside an announcement saying it was sunsetting sister restaurant Solimar, located directly adjacent to the bakery, a year after opening its doors.
“It’s tough out there. A McDonald’s combo is $11. Having a sit-down fancy dinner just doesn’t make as much sense as it once did in this economic environment,” the bakery’s team wrote in the announcement. “This means maybe our goal from a few years ago, opening a full service restaurant, doesn’t quite feel like the right goal anymore for us.”
According to the post, though Solimar’s food service was excelling, the extra administrative costs of operating as separate businesses were hard to manage. In response, the team will be absorbing Solimar’s salads, pizzas and other meals into Faria Bakery’s existing menu as part of a revamped lunch service.
Wednesday through Sunday, a seasonally rotating lunch menu developed by owner-chef Christopher Beattie will be served from noon to closing time. Much of Faria’s brunch menu — created by pastry chef Natalie Quach — and new lunch offerings feature a range of seasonal ingredients sourced from the region’s producers, like Azolla Farm in Pleasant Grove, Rancho Gordo in Napa and Full Belly Farm in Capay Valley.
“To everyone who came to Solimar — thank you. Truly. It mattered and we will definitely remember your support and faces,” the post reads. In an email, Beattie declined to comment on the changes.
With lower overhead costs for running the bakery, dishes across both menus will be cheaper as part of “passing on efficiency gains to our customers,” according to the announcement.
Five of the bakery’s brunch bites are lowering costs, with its Turkish eggs dish taking the largest drop at $3. The sous vide-cooked eggs rest atop garlicky yogurt with maple glazed squash, chili crunch-spiced brown butter, a hazelnut-sage dukkah topping and chive garnish.
On the lunch side, all six of the restaurant’s naturally-leavened pizzas and some of its plated meals, including the signature beans & burrata dish, are $1 to $5 cheaper. The signature bowl, which includes Rancho Gordo heirloom beans, poblano peppers, burrata, Parmesan, oregano and sourdough bread in its autumn iteration, is now $17 instead of its original $21.
The bakery will be open six days a week for longer hours than before to accommodate the new lunch operations. It will operate from 8 a.m.-noon Tuesdays, 8 a.m.-6 p.m. Wednesday-Friday, 8 a.m.-4 p.m. Saturdays and 8 a.m.-2 p.m. Sundays, according to the post.
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