San Francisco Food Blog

With a hearty nod to punk rock icons the Ramones, Gobba Gobba Hey is one of the latest creations in San Francisco pavement cuisine. The brainchild of Steven Gdula, author of The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth Century American Home (and, full disclosure, an occasional SF Weekly contributor), Gobba Gobba Hey is a line of gobs, portable round cakes with cream filling, a staple regional treat in Pennsylvania. 

"I started baking gobs because no one here seemed to know what they were," Gdula told SFoodie. "I handed them out to neighbors and friends to taste test, and then when I finally worked up the nerve I took them out the door and started bakin' it to the streets."
Using ingredients he finds in the Alemany Farmer's Market, Gdula has been playing around with non-traditional flavors like pistachio orange, lemon thyme, and even absinthe-frosted chocolate raspberry. He is also working on a vegan version. SFoodie sampled the black cherry gob with lime buttercream. Actually, no, that's a lie -- we snarfed it down. What could be overkill in the wrong hands is nice and light in this chef's. It's decadent without weighing you down.

Gobba Gobba Hey joins an ever-growing list of DIY food purveyors. SFmoomoocakes -- a cart serving homemade organic ice cream, popsicles, and ice cream sandwiches -- made its street debut today (and is out by Levi's Plaza as of this posting). Also new to the scene: "Mini rustic pies" wheeling around the likes of Dolores Park from Bike Basket Pies (see our post here), freshly baked cookies from CookieWagSF, and Thai shaved ice from "shaved ice entrepreneurs" Andreas and Zach.