On Friday May 31, there will be an added spectacle that even has the potential halo effect via "The Making of a Charitable Food Movement" which provides real sustenance for folks that need it. Mission Street Food's Karen Leibowitz says their event is definitely an experiment. Originally she talked to Kitchen Sister Davia Nelson about participating and thought they would do a pop-up restaurant. It was quickly obvious that something bigger made sense. Anthony Myint explains how their personal business philosophy is at play, "We've been involved with restaurants with a charitable agenda. I suspect that if we didn't have a charitable agenda, and lowered prices, people would still be interested."

See also: Art and Food Join Forces at SFMOMA's Collaboration With Hip S.F. Restaurants
Blue Bottle at SFMOMA Rolls Out New Artistic Desserts Ahead of Cookbook

Molly Gore

Josey Baker's whole wheat with butter and almond butter.

See also: Toast of the Town: Josey Baker's Bread Is Back
Josey Baker, Itinerant Baker, and His Community-Supported Bread
Four Barrel Nixes Soy. Forever.

Yelp/Gil S.

See also:
- SF Homebrewers Guild Launches a Presidential Competition

Anna Roth

Josey Baker's sunflower-pumpkin-flax-sourdough toast.

It may be hard to believe, but Josey Baker is an artisan of toast, that insert-bread-into-slot standby that even 5-year-olds can handle. Every detail is lovingly attended to, from heating up the toaster to carefully spreading almond butter on every corner of the bread, and by the time he finishes up with a theatrical flourish of salt it seems (almost) a shame to eat the masterpiece.

Baker debuted his signature toasts today at The Mill, his still-under-construction collaboration with Four Barrel on Divisadero. The bakery/coffee shop won't officially open until September, but the crew has set up a makeshift tent café in the active construction site. A saw whined in the background as Baker cut a healthy slice of this morning's sunflower-pumpkin-flax-sourdough bread and held his hand over the toaster to see if it had reached the optimal temperature.

SusanNYC/Flickr

They don't "make no freakin' bluberry bagels"

Where: 780 Café, 780 Valencia St.

When: Sun., March 18, 10:30 a.m.

Cost: 50 cents off with a cafe beverage

The rundown: Schmendrick may be Yiddish for a stupid person, but the bagel masters at Schmendricks are anything but. They're hosting a sold out New York bagel education event at 18 Reasons this week and sold out of their signature hand-rolled Brooklyn bagels within an hour at their first pop-up last month.

Plain, onion, sesame, poppy and garlic bagels so good they don't need to be toasted are on the menu just in time to heal your St. Paddy's day hangover. Schmendricks has assured SFoodie that they'll have more bagels ready at this, their second pop-up at 780 Café's new location, but early arrival is suggested. Follow them on Twitter and Facebook for more scheduled pop-ups.

Courtesy of Sadie Scheffer

Bread SRSLY is more serious about bread than it is about vowels.

Each week, Scheffer bakes up dozens of loaves of gluten- , dairy- and egg-free bread - in flavors from sourdough to fig-and-fennel - and hops on her bicycle to deliver them in San Francisco and the East Bay.

She also recently launched a line of only-in-San Francisco sandwiches, such as "The Flying Machine," with pork belly, arugula, and apple butter on savory slices of gingerbread, or "The Candyman," with pickled apples, black-bean cake, beet salsa, and yogurt on cornbread.