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Happenings on the Peninsula: New Bakeries and More

Monday, 29. September 2014 5:26

The "chocolate burger'' at Alexander's Patisserie. (Photo courtesy of the bakery)

The “chocolate burger” at Alexander’s Patisserie. (Photo courtesy of the bakery)

Alexander’s Patisserie to Open In Mountain View on Oct. 16

The folks behind Alexander’s Steakhouse in Cupertino and San Francisco, as well as The Sea by Alexander’s Steakhouse in Palo Alto, are expanding their mini empire by opening a patisserie in downtown Mountain View on Oct. 16.

Led by Executive Pastry Chef Dries Delanghe, the new Alexander’s Patisserie will offer breads, sandwiches, cakes, tarts, cookies, macarons, chocolates and other confections, as well as Equator Coffees.

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Category:Bakeries, Chefs, Chocolate, General, Restaurants | Comments (3) | Author:

Macarons Galore Plus New Juice Bar and an Oyster Fest

Monday, 11. August 2014 5:25

Presenting the "Hedwig Schmidt'' macaron. (Photo courtesy of Tout Sweet Patisserie)

Presenting the “Hedwig Schmidt” macaron. (Photo courtesy of Tout Sweet Patisserie)

Glitzy New Macaron from Tout Sweet

Inspired by the Tony Award-winning Broadway musical, “Hedwig and the Angry Inch,” Tout Sweet of San Francisco has created a limited-edition macaron covered in a riot of edible red glitter.

Pastry Chef-Proprietor Yigit Pura was inspired to make the “Hedwig Schmidt” macaron because the musical’s message of “love and discovering who you really are,” resonated with him.

Named for the title character in the musical, the macaron features a bourbon-orange marmalade ganache with a brandied cherry center. And of course, there’s the glitter, which will leave your lips sparkling.

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Category:Bakeries, Chefs, Enticing Events, General, New Products, Restaurants | Comments (3) | Author:

Kara’s Cupcakes Now to Offer Full-Sized Cakes, La Boulange PRIDE Macarons & More

Monday, 2. June 2014 5:25

Kara's "Safari'' cake. (Photo courtesy of Kara's Cupcakes)

Kara’s “Safari” cake. (Photo courtesy of Kara’s Cupcakes)

Kara’s Cupcakes Bakes Up Full-Sized Cakes

If you are a fan of Kara’s Cupcakes, now there’s even more to love — in the form of full-sized cakes.

Six- and nine-inch artisan cakes are now available in Kara’s signature cupcake flavors, as well as two exclusive ones made only in the cake format: Paradise and Chocolate Eclipse.

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Category:Bakeries, Cupcakes, Enticing Events, General | Comments (3) | Author:

Five Top Bakeries To Get Acquainted with in San Francisco

Monday, 5. May 2014 5:26

The famed honey cake at 20th Century Cafe.

The famed honey cake at 20th Century Cafe.

 

Lovely fragrant honey permeates the 10 ethereal layers of honey cake and honey buttercream stacked high at 20th Century Cafe in San Francisco.

Not surprisingly, it’s the top-selling treat there.

That’s Pastry Chef-Proprietor Michelle Polzine hard at work, assembling a fresh one, layer by delicate layer.

Pastry Chef Michelle Polzine in her open kitchen.

Pastry Chef Michelle Polzine in her open kitchen.

The first slice.

The first slice.

If you haven’t had a chance to visit Polizine’s charming Central European cafe, there’s no time like now, especially with Mother’s Day around the corner. After all, what better way to spoil Mom on her special day than with some impeccable baked goods?

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Category:Bakeries, Chefs, General, More Food Gal -- In Other Publications | Comments (9) | Author:

Tartine Bakery’s Salted Chocolate-Rye Cookies

Wednesday, 19. March 2014 5:26

Dark chocolate, rye and salt combine to make these fudgey cookies.

Dark chocolate, rye and salt combine to make these fudgey cookies.

 
There’s a reason why this “Salted Chocolate-Rye Cookies” recipe is one of the most publicized ones from the new “Tartine Book No. 3.”

First, it’s one of the simplest recipes from the book (Chronicle) by Chad Robertson of San Francisco’s Tartine Bakery, of which I received a review copy. If you’re familiar with Robertson’s other two books, “Tartine” (written with wife, Elisabeth M. Prueitt) and “Tartine Bread”,” you know how painstaking his recipes can be, particularly the bread ones. “Tartine Book No. 3” is no exception, especially because it’s all about baking with whole grains such as flax, spelt and kamut. The master method for Tartine loaves spans eight pages alone. Even the fruit scone recipe requires the making of a leaven (or starter).

Second, these cookies are a guaranteed hit. They are extremely fudgey and chocolatey tasting with the perfect sophisticated crunch of sea salt over the top.

I had one more reason for tackling these cookies: the bag of rye flour taking up space in my freezer that was left over from making Nancy Silverton’s amazing pizza dough recipe.

The rye flour replaces whole-wheat in these cookies. Rye contains gluten. It also lends a slight malt taste to baked goods. With chocolate, it’s a natural.

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Category:Bakeries, Chefs, Chocolate, Favorite Cookie Recipes | Comments (12) | Author: