April 6-7: Constanoa, Pescadaro, CA

We left Monterey and headed up to Santa Cruz for the day. We were obviously unfamiliar with the area so apparently decided to beach up at the worst beach of all, near the pier... It seemed very Jersey Shore-ish so we soaked up sun for about 45 then hit the road.
We were headed somewhere between there and Los Altos Hills in the San Francisco area. Anywhere that looked worthy. We came across a sweet hostel that staked claim to a beautiful lighthouse on a bluff, but we couldn't justify the high price so we opted out. The lady working the hostel informed us of Constanoa Resort a couple miles down the road and had some great things to say about it, so we left and camped there.
Constanoa was superb for a campground. It is right on the ocean, they have a garden that supplies most of the produce in their restaurant, they have saunas, fireplaces and incredibly nice bathrooms all for the low low rate of $20 per night- total! We were stoked. It was really peaceful as we were the only ones camping out in the meadow. Everyone else was in the resort hotel, campground, or in these cute little white house-like tents they rent out. It was great! We saunaed and showered and went to bed early.

The following day we had pizza and coffee at the Constanoa restaurant and then began our journey to Los Altos Hills, where we were going to stay with our friend Charlotte.
As we were driving down the road, an ad caught my attention that claimed "World-Famous Artichoke Garlic Herb Bread at the Arcangeli Bakery in Pescadaro." Chandler, who understands my deep love for artichokes, took the turn away from our route to travel down to this little town so that I might get a taste of this delicious sounding bread! We arrived and I was not disappointed. The town consisted of about 5 businesses, but it was quaint and the bakery smelled amazing! I grabbed a warm loaf of the world-famous bread, two tomatoes, and had the deli slice me up some mozzarella cheese. Later for lunch we put all that together under the broiler with some olive oil and dried basil and we had a masterpiece. It was amazing and we were envied by the farm kids for having some of this actually famous, world-famous bread :)