Belfast bap at John Campbell’s Irish Bakery
A crusty roll is layered with scrambled eggs, Irish cheddar, Irish bacon, and Irish sausage. Good morning, indeed. 5625 Geary Blvd., S.F., 415-387-1536

Cabbage piroshki at Crixa Cakes
Tender pods of buttery dough filled with dill-flecked cabbage and caramelized onions, and flaky enough to clog your keyboard—little wonder they’re shaped like grenades. Arrive early, and they may still be warm. 2748 Adeline St., Berkeley, 510-548-0421

Cheese croissant at Mission Beach Cafe
Alan Carter’s smart take on a bakery staple, with its hint of parmesan, whisper of gor­gonzola, and mascarpone foundation, is more salty than sweet. For that, we thank him. 198 Guerrero St., S.F., 415-861-0198

Ham-and-cheese turnover at Acme
Delicious eaten out of hand at room tem­perature, even better straight from Acme’s oven—or yours—with the gruyère and asiago melting and the cubes of ham crisp. Ferry Building Marketplace (Market St. at Embarcadero), S.F., 415-288-2978; 1601 San Pablo Ave., Berkeley, 510-524-1327

Quiche at Tartine Bakery
There are always two choices—a vegetarian option with, say, chard and cherry tomatoes; and another with ham and arugula, for example—that shift with the seasons. Luckily, the delicate, crème fraîche–thickened base and shattering crust do not. 600 Guerrero St., S.F., 415-487-2600