Mokonuts Café and Bakery @mokonutsbakery

⏰Open Monday to Friday ☕️Breakfast from 9am until 11:00am 🍴Lunch from 12:15pm until 2:45pm ☎️Call us to book a table or send us an email !

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Mokonuts Café and Bakery photos and videos

2 weeks ago

Unforgettable day spent yesterday in scorching heat with @nancyhachisu and Mami-San from Yamaki Jozo. Yamaki which has been ran by the same family for more than a century makes 100% certified organic shoyu that is delicate and balanced. Everything else made there such as miso, tofu or natto is equally delicious. We met Nancy a few months back at Mokonuts and it was great to finally see her in her home environment. Aside from being an amazing cookbook author, Nancy’s commitment to her community is inspirational to say the least and she’s been doing this for 20+ years!

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3 weeks ago

Dear friends, we are taking a long awaited break for the summer. Mokonuts will be closed until September 2nd. Until then, bonnes vacances and see you all for the rentrée!

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5 weeks ago

A little taste of Mexico was delivered to our kitchen today...thanks @james_edward_henry_ and @shaunbarneykelly for all the goodies. 😍😍😍

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last month

Incredibly sweet cockles from JP in Batz sur Mer with chermoula and fennel flowers. Merci @ichtus_fr !

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last month

Hot weather cure.. Ice cold tomato soup, corn kernels and agastache

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last month

Borlotti beauty...

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June 2019

It’s hot out here today so our levain is in volcanic mode

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June 2019

Finally our new website to answer all of your questions!

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May 2019

Jumbo asparagus from Poitou, wild asparagus, nusturtium and smoked cod roe.

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May 2019

Raspberry, brocciu, acacia

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May 2019

Good vibes with Mauro! #lefooding #nespressocannes #mokonuts #colagrecomauro

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May 2019

So much fun yesterday cooking with our new friends @simonandthewhale in NYC. This was the third dinner installment of the neighborhood series organized by @resy and @gabestulman and his team. Cooking in NY is dear to our heart since we called this city home for almost 15 years. Thanks to all for making this happen, this surely was a sweet homecoming for us! And very special thanks to Gabe and crew, for being such amazing hosts!

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April 2019

Red mullet "aguachile" Bataglione cucumber, radish, crispy leek, chipotle and lime - Mokonuts will be closed from May 1st until the 8th - We will reopen on the 9th

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April 2019

Carré de côté de bœuf, dry aged 30 days, sugar snap peas.

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April 2019

Crispy spring lamb tong salad, artichokes and wild broccoli florets

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March 2019

New cookie, not macha!

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March 2019

Still swimming...from Saint Jean de Luz @terroirsdavenir

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March 2019

Capocollo di Martina Franca @salumisantoro Amazing salumi in Cisternino made by the equally amazing Santoro family. Thank you @hettydevogel for putting us in touch.

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February 2019

Corsican Brocciu Gnocchi from Mireille and Jean André Mameli, fried artichokes and wilted radicchio grumolo.

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January 2019

For any details and info please email us at rigmanuts @gmail com #mokonuts #lerigmarole #rigmanuts

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January 2019

Getting on like a house on fire #mokonuts #lerigmarole #rigmanuts

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January 2019

A real honor to be featured in the New York Times today!! Thank you @clarkbar for the great write up and for believing in what we do!

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January 2019

Galette!!! With hazelnut and kumquat

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December 2018

Kuwai くわい Arrowhead bulb

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December 2018

Shima-aji Crunchy fatty butterylicious...

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December 2018

Back home at Hirayama headquarters for two weeks to rest, spend time with family and friends and indulge in delicious home cooking! Happy holidays everyone, and thank you for your love and support! we'll be back to work on January 7th.

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December 2018

This happened yesterday.. Sea urchin on toast with persillade and white onion velouté

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December 2018

It's Xmas season again and the beautiful birds from Nicolas Petit are back! They will be on our menu for the next two weeks and we couldn't be happier!

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November 2018

Pisello nano di zollino. A new delicious legume from Puglia we discovered this year. Not quite chickpea, green pea or split pea but the best of all three at the same time! It is here cooked with an octopus broth, broccoli leaves and bergamot and it kicks ass! @hettydevogel

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November 2018

Tuna from Port la Nouvelle, radicchio, braised cuttlefish and lentil ragú.

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November 2018

Thank you New Orleans for briefly welcoming us into your family. @masonhereford @turkeyandthewolf @s.torres13 @criollomezcal @billoffare @dennyculbert Thanks for taking care of the mokonuts family and for the fun times. We loved it and can't wait for our next culinary adventure. See u soon in Paris guys ❤️ Mokonuts is back to normal business Monday November 5th.

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October 2018

The wolf is happy 😊 Happy Tuesday y'all!!!

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October 2018

Moko and the wolf

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October 2018

Mokonuts will be closed all week this week. We will reopen on Nov 5th. Until then we'll be eating lots snowballs and gumbos. And.....We're also cooking lunch on Tuesday with our buddy Mason Hereford @turkeyandthewolf And it's going to be awesome!

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October 2018

14 years ago, driving along US 1 on our way to the Muir Woods National Monument, I stopped the car and asked Moko if she'd marry me. That very same night, we celebrated and had a most memorable dinner at Chez Panisse in Berkeley. Never in our lifetime would we have thought that we'd cook for Alice Waters one day! Thank you @leventrelibre for making this happen and above all thank you @alicelouisewaters for leading the way and being such an inspiration for us and so many cooks worldwide.

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