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.
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.
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.
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?
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.
Tout Sweet’s Nutella brioche.
If you need a pick-me-up of the sweet persuasion while shopping in San Francisco’s tony Union Square area, duck into Macy’s.
That’s where you’ll find Tout Sweet — past the racks of women’s sportswear on the third floor.
It’s the cute little patisserie by Yigit Pura, the first winner of “Top Chef: Just Desserts.”
Done up in gumdrop colors, it’s a cheery place to pick up a treat or to sit for a spell while enjoying coffee, a glass of wine or even a savory sandwich.
That’s exactly what I did one day recently when I bought a few things to enjoy later at home.