221 Shoreline Hwy, Mill Valley,

Top Seller Tennessee Valley Toast with two eggs up, avocado, sautéed kale and chile flakes on rustic bread, $13.50

Why “I wanted to highlight one of our favorite egg farms, Woolly Egg Ranch, which is on the way to the Tennessee Valley trailhead. They’re producing really beautiful eggs, but they can’t always be visually appreciated in a scramble or French toast. The bread we use is baked by Mick up at Green Gulch Farm. Both are a stone’s throw from the coffee shop in Tam Junction.” Chef/Owner Ged Robertson

Sold More than 100 orders a week and climbing

848 College Ave, Kentfield,

Top Seller Brioche French toast with coffee-Kahlúa batter, served with homemade orange butter, $9.25

Why “The unique quality about it is the batter. You might think of an after dinner drink when you hear coffee and Kahlúa, but it combines to form a really nice light batter for the brioche (which is made locally at Bordenave’s bakery in San Rafael). The finishing touch is the orange butter, to add a little richness.” Owner Tory Monahan

Sold About 55 orders per week, more than 2,800 per year

1112 Grant Ave, Novato,

Top Seller Chuck’s Homemade Corned Beef Hash & Eggs, $10.95

Why “The corned beef hash Benedict — aka Julia Benedict, named after a former employee’s daughter — is by far one of our most popular dishes. Our customers are addicted, and I think it might be the hollandaise sauce available in traditional or spicy.” Owner Chuck Drefs

Sold 1,000 pounds of corn beef brisket per month

200 Shoreline Hwy, Mill Valley,

Top Seller Cori’s Scramble with chopped Italian sausage, onions, tomatoes, fresh salsa and jack cheese, $13.95

Why “The dish is named after my wife, who made this for me when we first met. The light scramble combined with spicy sausage and tomatoes quickly became my favorite and has proven to be a customer favorite as well.” Owner John Siotos

Sold More than 200 a week

11180 Hwy 1, Point Reyes Station,

Top Seller Zoe’s Corned Beef with two poached eggs, sweet onion, red bell pepper and sourdough toast, $12.95

Why “Besides the fact that it is delicious, this is a dish with many ingredients and is so much more enjoyable when somebody prepares it for you. What makes ours unique? We use the best ingredients, starting with allnatural corned beef from Zoe’s Meats in Petaluma.” Chef Josh Calderon

Sold Up to 4,000 a year


Ged’s Go-To One of Tara’s delicious baked treats at Cibo, Sausalito

Tory’s Go-To Chilaquiles with hash browns, Green Gulch toast and a milkshake at Shoreline Coffee Shop in Mill Valley

Josh’s Go-To Pastry and coffee at Bovine Bakery in Point Reyes Station

Chuck’s Go-To Eggs and bacon at Half Day Cafe in Kentfield

John’s Go-To Any croissant at Le Croissant in San Rafael

Honorable Mentions

Poggio, Sausalito; Comforts, San Anselmo; Toast, Novato; Grazie Restaurant, Novato; Depot Garden Restaurant, San Rafael