Almond Butter

Almond butter is better than peanut butter, and the best to be had is at the Berkeley Bowl Marketplace. I go to the new Berkeley Bowl, on Heinz, though I’m sure the almond butter at the one on Oregon Street is just as good.

At Berkeley Bowl, they make the almond butter right at the store. This means it hasn’t sat very long, so there isn’t that gross covering of oil at the top. It comes in three sizes. I get the medium, because it will still have a fresh taste when I get to the bottom of it, which is quickly.

I’m not sure why the almond butter there is so good. It is light, lighter than peanut butter, with a hint of the peanut’s earthiness. In the grain there are flecks of the skin all throughout, and looks the way chocolate flakes look in ice cream.

Peanut butter has a texture like taffy. It resists you, all the way. Almond butter is more like a stretchy meringue, so you can dip your apple slices in it without too much effort. When you put it in your mouth, it tastes earthy, and though it makes my lips stick together, it releases softly, as if it’s resistance was just a tease.

At the very end, in the middle of the act of swallowing, there is a hint of sweetness.

Be sure to get the kind in the plastic tubs, because the one in the glass jars just isn’t quite as good. It is stacked near the produce, next to the honey and the peanut butter, and the plastic bags of beans.

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