Spread a Little Love...

Handmade paper cards, chocolates, pink and red and white professions of love and like. This is the short list of things that are surrounding us while Valentine’s Day approaches. And whether you have a valentine to get all smooshy and gushy about, we are willing to bet you have lots of love to give, when presented with a good cause.

This year, La Boulange is spreading a little love around as well, by raising funds for the SPCA. We see daily all of the love our guests have for their furry friends. Tails wagging, tongues out as they stand patiently in the doorway at our stores, salivating over the treats to come, guests rush through the lines to join them again at outside tables. These little guys are lucky to have your love, and we know there are so many more out there that need a place to call home, or some sort of special care and the SPCA works to do just that.

So, from February 1st through the 14th, bring in a donation of a minimum of $5 for the SPCA of San Francisco, and we will say thank you with a Valentine, just for you. Inside the valentine, you’ll receive some love in return by way of a variety of discounts and goodies redeemable at our stores! What’s not to love about that?!?


Mmm...Soup will warm us up.

Cold grey days just beg for curling up under a warm blanket with a good book, or perhaps a movie, and bowl of soup. We are crazy about our Butternut Squash Soup, part of this winter’s line-up, and think bitter cold days like we’ve been having make a perfect opportunity for staying in and cooking. It helps to warm up the house as well!


Feeds six hungry people


1 medium sized butternut squash

½ medium yellow onion, thinly sliced

7 cups of vegetable stock

1 cup heavy cream (optional)

1 teaspoon curry powder

1 ½ tablespoons olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper


Pre heat oven to 400 degrees. Cut top & bottom ends off the squash & then cut lengthwise in half. Remove the seeds & lay flesh side up on a baking tray. Drizzle with olive oil & sprinkle with salt & pepper & place in the hot oven for 40 minutes until the squash is fork tender. Let the squash cool & scoop out the flesh. Saute the onion in 1 tablespoon of olive oil until soft, add curry powder & saute for 1 additional minute . Add the squash & vegetable stock to the pot & bring to a boil. Purée soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and finish with heavy cream (optional), salt & pepper to taste. If soup is too thick add additional stock or water.