View all posts filed under 'Bakeries'

Allergy-Free, Imagine It Baked Goods

Monday, 13. May 2013 5:25

Crumb cake from Imagine It bakery. It's all gluten-free, too.

Crumb cake from Imagine It bakery. It’s all gluten-free, too.

 

When Tracy Horton found out she was allergic to gluten, she wished for cookies and cakes that she could still enjoy.

What’s more, she wanted to find a way to give youngsters with similar allergies a chance to finally enjoy their first decadent birthday cake just like any other kid would.

She imagined the possibilities.

And she made them happen.

The result is Imagine It, an allergy-friendly bakery that sells its treats at local farmers markets, including the Saturday Willow Glen market in San Jose, the Saturday Santa Clara market, and the Sunday Campbell one.

The baked goods are made without wheat, gluten, soy, eggs, dairy, peanuts and tree nuts. Instead, they get their texture from garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, fava bean flour, organic rice milk, and a vegan egg product.

Read the rest of this entry »

Category:Bakeries, General, Health/Nutrition | Comments (5) | Author:

Charlie Trotter Tribute Dinner at M.Y. China, Sweet Fests Not to Be Missed, and More

Monday, 15. April 2013 5:25

Martin Yan (Photo courtesy of the chef).

Martin Yan (Photo courtesy of the chef).

Martin Yan Hosts An All-Star Dinner at M.Y. China

Charlie Trotter, who shuttered his famed eponymous Chicago restaurant last year, will be the special guest of honor at a  6 p.m. June 9 dinner hosted by Martin Yan at M.Y. China in San Francisco.

If that weren’t enough of a draw, the dinner will be created in part by Chef Michael Rotondo, former executive chef of Charlie Trotter’s and now chef de cuisine at Parallel 37 in the Ritz-Carlton San Francisco. Dessert will be made by Yigit Pura, the first winner of “Top Chef: Just Desserts” and now proprietor of Tout Sweet Patisserie in San Francisco. And M.Y. China’s executive chef and master noodle-puller, Tony Wu, will be on hand to show his dough-twirling prowess.

The evening will begin with appetizers and sparkling wines from Domaine Carneros. That will be followed by a seated four-course dinner with wines by the Michael Mondavi Family Estate. A live auction also will be held.

The dinner, a benefit for the James Beard Foundation and the Chef Martin Yan Scholarship, is limited to 100 people. Tickets are $200 per person or $175 per person for James Beard Foundation members. Tickets can be purchased at MyChinaSF.com or by calling (415) 580-3001.

Pastry Chef Yigit Pura. (Photo courtesy of the chef)

Pastry Chef Yigit Pura. (Photo courtesy of the chef)

Dessert First!

Calling all sweet tooths: The Four Seasons Hotel in San Francisco will be the place to be 5 p.m. to 8 p.m. May 5.

That’s when 20 of the Bay Area’s best pastry chefs will ply you with all manner of signature sweets at “Dessert First!,” a benefit for Project Open Hand, which provides meals for people afflicted with breast cancer or HIV/AIDS, or are home-bound and critically ill.

Read the rest of this entry »

Category:Bakeries, Chefs, Enticing Events, Food TV, General, Restaurants | Comments (1) | Author:

Sunsweet Gets Into the Baking Business

Friday, 5. April 2013 5:25

Purple Country Bread from the new line of baked goods from Sunsweet.

Purple Country Bread from the new line of baked goods from Sunsweet.

 

Sunsweet Growers, Inc., whom you know for its dried fruit, is getting into the baking business with its new line of breads, cookies and pastries — all made with dried plums (otherwise known by their less fashionable moniker: prunes).

The products tout the healthfulness of prunes, which are higher in antioxidants and fiber, and lower in sugar, than raisins and dried cranberries.

What sets the baked goods apart, too, is their color. They’re made with purple wheat and purple corn, giving them eye-catching swirls of vividness.

Recently, I had a chance to sample the products, which are available at Costco in Southern California, and which will make their way to Northern California Costco locations in the near future.

The Sunsweet Bakery products retail for about $4.99.

Read the rest of this entry »

Category:Bakeries, Fruit, General, New Products | Comments (2) | Author:

Emporio Rulli Welcomes Easter with La Colomba Pasquale

Wednesday, 27. March 2013 5:25

Easter wouldn't be complete without La Colomba Pasquale from Emporio Rulli.

Easter wouldn’t be complete without La Colomba Pasquale from Emporio Rulli.

 

As much as I love chocolate eggs and marshmallow bunnies for Easter, there’s something that trumps all of that. At least in my book.

And that’s La Colomba Pasquale (“The Easter Dove”), baked by Larkspur’s famed Emporio Rulli.

Originally made only in the Lombardy province, it’s now made baked throughout Italy. Emporio Rulli has been offering its version for more than 24 years for the Easter holiday.

Think a soft, airy brioche loaded with organic butter and egg yolks that’s studded with candied orange peels. It rises overnight until it’s regal in height, then it’s remixed with yet even more butter, egg yolks and sugar.

Candied orange peels are added in, then the dough is formed into a traditional dove shape before it’s coated with almond paste, whole almonds, sugar crystals and vanilla powdered sugar before baking.

It’s bread. It’s dessert. It’s a dream.

Read the rest of this entry »

Category:Bakeries, General, Great Finds | Comments (6) | Author:

Steins Beer Garden & Restaurant to Open in Mountain View, Recchiuti Giant Chocolate Egg Raffle & More

Tuesday, 19. March 2013 5:25

House-made pretzels, pickles and corn nuts at Steins Beer Garden & Restaurant. (Photo by Michele Min)

House-made pretzels, pickles and corn nuts at Steins Beer Garden & Restaurant. (Photo by Michele Min)

Steins Beer Garden & Restaurant to Debut in Downtown Mountain View

March 28, the doors will open to a world of brewski at Steins Beer Garden & Restaurant at 895 Villa St. in downtown Mountain View.

The 300-seat restaurant, on the site of the former Golden Wok, will serve import and craft beers from around the world, including 30 on tap. Look for such unusual ones as Fruli Strawberry Beer from Brouwerij Huyghe brewery, Chocolate Porter from Hangar One brewery and Hitachino Nest White Ale from Kiuichi brewery.

Chef Colby M. Reade will oversee the menu, which includes house-made charcuterie, along with  breads, pretzels and other baked goods. He’ll be cooking up beer-friendly dishes such as pork belly poutine ($12), mini corn dogs with caraway beer mustard ($8), the Steins burger (house-ground blend of dry aged short rib, brisket and sirloin; $11), fried chicken and waffle sandwich ($12), grilled black sea bass with herbed lentils ($18), and caramel apple crisp with bourbon pecan ice cream ($7).

Roasted beet and watercress salad. (Photo by Michele Min)

Roasted beet and watercress salad. (Photo by Michele Min)

The restaurant features a main dining room, beer garden, two private rooms and another private beer garden for parties. The keg room is outfitted with reclaimed wood and tempered glass windows.

Steins will be open daily from 11 a.m. to 11 p.m., Monday through Thursday, and until 11:30 p.m. on Friday and Saturday nights.

La Luna Cupcakes Opens This Week in San Francisco

Elvia Buendia started baking cupcakes through La Cocina’s incubator program, which provides affordable commercial kitchen space and technical assistance to low-income entrepreneurs in San Francisco.

She did so well that after three years in the program she’s graduated to opening her own brick-and-mortar store. La Luna Cupcakes opens its doors March 21 in San Francisco’s Crocker Galleria.

Banana cupcake. (Photo courtesy of La Luna Cupcakes)

Banana cupcake. (Photo courtesy of La Luna Cupcakes)

Buendia’s sweet and savory cupcakes will be available in flavors such as: Red Velvet; Carrot Cake; Tres Leches; bacon and eggs; and beef with cheese and salsa.

Read the rest of this entry »

Category:Bakeries, Chefs, Chocolate, Cupcakes, Enticing Events, General, Meat, Restaurants, Spirits/Cocktails/Beer | Comments (5) | Author: