Located halfway between I-80 and the Cal campus is the Bread Workshop, a café, restaurant and bakery committed to all things sustainable. They use 85% organic ingredients including organic pastry flour in the bread and pastries and they never sell anything with high fructose corn syrup or trans-fat. They bake fresh breads daily: focaccia, saffron challah, sourdough wheat with pumpkin seed batard, a selection of muffins and more. Not all breads are made everyday, but you’ll be able to find one you want and if you need one specifically, special orders can be taken with a day’s notice. Besides breads, they make many savory and sweet pastries on which to nibble. Accompany them with some of their coffee drinks made with fair trade products. For more sizable fare, they have sandwiches, soups, salads, pot pies and stews that are made for both meat lovers and vegetarians alike. Their delicious spit-roasted rotisserie chickens are made in three different flavors, including the Mexican Pibe made from pumpkin seeds, poblano chile, cumin, cilantro, garlic and lime juice stuffed under the skin. These Rocky Jr. free-range birds come in quarter, half and whole portions and are just as good as a take-out order as dine-in.

Best Dish:  Transworld Peppered Chicken Plate with Aleppo peppers from Syria, Balinese long peppers, and New Mexico chili peppers combined with a little Sumac for a mildly spicy rub.