Citysearch Editorial Review.
Owner, master baker and namesake John Campbell came to San Francisco from Belfast more than 30 years ago and has been baking since the age of 15. While Irish fare abounds on this sun-drenched Marina corner--think blood pudding, or the subtly sweet Irish brown bread--his total mastery of traditional recipes means the freedom to expertly mix old world with new like topping classic Irish potato bread with brie, mushrooms and bacon. Campbell’s is the perfect place for both a quick inexpensive lunch ($3 sausage rolls filled with ground beef, onions, and potatoes in a buttery puff pastry) or a sweet snack in the form of an apricot tart or mincemeat puff. Some people say the hallmark of a great chef is his poached egg, but for a baker it may well be his scone, and with their golden crusts, moist yet fluffy centers and fresh blueberries, the scones at John Campbell’s are without fault.