D'FYNE Fitness Magazine Winter 2019 - Page 27

OUR TOP TIPS since the gold-mining days. They claim that the perfect loaf can only be produced in San Francisco’s foggy climate. The bakery features a museum and an observa- tion window so that you can watch the bread-making process. Budding bakers can also ask the pros questions through an intercom. We loved seeing bread baked into animal shapes, includ- ing crabs and lobsters. After you’ve fuelled up on carbs, you should have plenty of energy to explore the rest of the Wharf. Mari- time history buffs shouldn’t If catching a cable car from California Street and Van Ness Avenue is on your must-do list, be sure to get there before 11 a.m. Otherwise, traffic may add two hours on to your route! ● Pack clothing for all seasons, and wear light layers. San Fran- cisco can experience extreme changes in weather from hour to hour, and from neighbourhood to neighbourhood. The city’s fog, which locals have affection- ately nicknamed Carl, is bound to strike at some point, so bring a waterproof jacket. ● Lombard Street is famous for its eight hairpin turns squeezed into a sin- gle block. It’s known as the “crookedest street in the world” and it can draw thou- sands of visitors in a single day. If you want to cruise this crooked street yourself, do so at night when there’s no traffic. Frolic at Fisherman’s Wharf Fisherman’s Wharf is another great place to spend an afternoon. The neigh- bourhood dates back to the mid-19th century, when fisherman flooded into the city to meet the demand cre- ated by the gold rush. Check out the marine terminal at Pier 41 to see the remnants of the old rail yard where ships used to dock and be unloaded onto rail cars. The area is now a thriving tour- ist destination, but there are still several active fishing operations. Visit one of the area’s many family-owned seafood joints to sample the catch of the day; the most famous local eats include Dungeness crab and clam chowder served in a bowl of sourdough bread. Speaking of sourdough, Fisherman’s Wharf is home to the iconic Boudin bakery, which boasts the title of San Francisco’s oldest continu- ally operating business. In fact, they bake their bread using the same mother dough they’ve been using miss the USS Pampanito, a WWII-era submarine that is now a museum moored at Pier 45. The vessel still flies a broom from her mast to sig- nify that she made a “clean sweep” of enemy seas. Or, if you’d rather take some time to digest your seafood and sourdough, you can always flop down beside the lazy sea lion colony at Pier 39. D’FYNE - Winter 2019 27