It’s guaranteed to be a sweet time when yours truly teams with Executive Pastry Chef Samantha Miotke of Palo Alto’s Mayfield Bakery & Cafe for a delightful cooking demo 2 p.m. Sept. 19 at Macy’s Valley Fair in Santa Clara.
A graduate of the California Culinary Academy, Miotke was hooked on creating sugary treats ever since she was a little girl, playing with her Easy-Bake Oven.
Pretty tomato tartines at Kristi Marie’s in Redwood City.
If you’ve spent anytime in Menlo Park, you know the Borrone name.
As in the beloved Cafe Borrone next door to the equally cherished Kepler’s Books on El Camino Real.
Rose and Roy Borrone opened the European-style cafe more than a quarter century ago.
Their son Peter and his wife then opened the wood-fired pizza joint, Vesta, three years ago in Redwood City in the same location the first Cafe Borrone was established before it moved to Menlo Park.
And just a month ago, following in the family’s footsteps, Rose’s and Roy’s youngest daughter Kristi opened Kristi Marie’s bakery in downtown Redwood City with her husband Zu Tarazi. The couple previously owned Station 1 restaurant in Woodside.
The colorful sign painted on the side of the building.
Owners Kristi Borrone and Zu Tarazi.
The slender, shoebox-sized space once housed a hair salon. Now, it’s where Kristi and former Station 1 Sous Chef Alex Avery turn out sweets with Tarazi lending a hand with the savory side.
Discover Korean walnut pastries.
I am drawn to bakeries. What can I say?
So even after gorging one evening on fried chicken at Vons in Sunnyvale (a must-try for the “crispy” chicken, by the way), I still felt compelled to stop in at a bakery steps away in the same strip mall on El Camino Real.
What enticed me was Cocohodo’s sign: “Walnut Pastry.”
Walnut pastries? Korean ones? What could those possibly be?
Why, quite delicious, that’s what.
A sticky bun that’s less sweet and a whole lot more enjoyable to eat.
I love the idea of sticky buns. But the execution? Not so much.
That’s because the standard avalanche of goopy glaze is more than even my sweet tooth can bear.
So I beamed when I received a review copy of “Baking With Less Sugar” (Chronicle Books) by one of my favorite pastry chefs, Joanne Chang of Flour Bakery + Cafe and Myers + Chang in Massachusetts.
In this day and age, where we’re all trying to eat better, this timely cookbook is all about making sweets — but with only natural sweeteners and little white sugar. Yes, the perfect way to enjoy dessert without your body paying such a high price later.
The book includes more than 60 recipes, both new ones and reformulated ones from Chang’s bakery, that make use of maple syrup, honey, molasses, dates, juice concentrates, coconut, and bananas and other fresh fruit.
Baking with corn nuts. Who would have ever thunk it? Mindy Segal, that’s who.
Lugging a backpack full of textbooks in middle school, while walking to the bus stop after class, and suffering from a serious case of the munchies.
That’s truly the last time I think I’ve bought corn nuts.
Until now, that is.
Leave it to Pastry Chef Mindy Segal to get me to venture into a nearby 7-Eleven for the sole purpose of buying corn nuts.
But her recipe for “Corn Nut Cornmeal Shortbread” captivated me so much, I just had to do it.
The recipe is from her cookbook, “Cookie Love” (Ten Speed Press), of which I received a review copy.
A James Beard Award-winning pastry chef, Segal is the proprietor of HotChocolate Restaurant and Dessert Bar in Chicago. The book was written in conjunction with Kate Leahy, a San Francisco food writer and recipe developer.