Executive Pastry Chef William Werner, one of the Bay Area’s top talents, won’t officially open his new Tell Tale Preserve Company on Union Square in San Francisco until November.

But those impatient for a taste of his confections have a novel option in the meantime: Become a member of its Tell Tale Society.

For a $35 a month subscription, you get a once-a-month delivery of house-made pastries, jams, candies and breads. Now, that’s my idea of high society.

Customers can either pick up their package at a designated location or have it shipped directly to them for an extra fee.

The first burlap bag shipment of goodies is set to go out on Sept. 1. It will include an almond financier, plum-litchi pate de fruit, coffee-laced milk jam, caramels with volcanic sea salt, savory tomato-semolina bread, praline marshmallows, and raspberry-white chocolate sandwich cookies.

Werner, who has worked at Quince in San Francisco and the Ritz-Carlton Half Moon Bay, is building a patisserie and delicatessen on tucked-away Maiden Lane. Tell Tale Preserve Company is a collaboration between him and the Whisk Group, a Maryland boutique hospitality group.

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If it’s summer, it must be time for new Haagen-Dazs flavors.

And that’s a very good time, indeed.

That’s eight new flavors, four of which are limited edition ones available only through December, such as “Dark Chocolate Mint” and “Bananas Foster.”

If you’re watching your calories, you’ll be glad to know that three of the new flavors are low-fat frozen yogurts, such as “Peach” and “Raspberry.”

Recently, I had a chance to try samples of four of the newbies:

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Usually, hairy isn’t a good thing.

As in armpits.

Or finding yourself entangled in a crazy situation.

But when it comes to Chinese candy, it can be a very good thing, indeed.

I found that out when a chef-friend brought me back a souvenir from Hong Kong: Dragon Beard Candy.

This unusual confection is also known as “noodle candy,” because the way it’s made is similar to that of hand-pulled noodles.

Malt sugar is boiled, then chilled until just the right elastic consistency. Then, it is hand-pulled and stretched, which doubles the number of strands each time.

The spun sugar is then cut into small pieces and wrapped around a filling of roasted sesame seeds, chopped peanuts and shredded coconut.

The “hair” is superfine, almost like thread. When you bite into the sweet candy, the “hair” shatters immediately, giving way to a crunchy nuttiness.

According to legend — or the back of my box — an emperor in the Sung Dynasty was so fond of the candy that it became featured as an imperial treat at the palace. It was fitting, given that the dragon was the symbol of the emperor, and the thousand strands of the candy were said to resemble the emperor’s beard.

Another friend, who has lived in China, said that she remember watching vendors making the spun sugar, as passersby would gather to watch.

Which just goes to show that hairy — at least when it comes to candy — can be a definite crowd pleaser.

Contest Results: Now, for the five winners of the Starbucks Natural Fusions flavored coffees. Each person will receive a bag of each of the three different flavors (Vanilla, Caramel and Cinnamon), as well as a French press.

As you recall in my recent contest, I asked you to take your best shot at answering this question: “Without coffee in the morning, I am….”

I’m glad I’m not the only one who desperately needs that first cup in the morning to be myself. Here are the winners who had the best answers:

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When it carries the name, Ad Hoc, synonymous with the high-quality famous at Thomas Keller’s lauded, family-style Yountville restaurant, you know it will come with good taste and a high premium.

Such is the case with the new Ad Hoc Apple Bacon BBQ Sauce and Ad Hoc Sweet & Spicy BBQ Rub, both sold exclusively at Williams-Sonoma.

Recently, I got a chance to try out samples of both — the 13-ounce jar of barbecue sauce, which sells for $16; and the 3-ounce canister of rub, which is $12.

The hubby, aka Meat Boy, smeared the rub on racks of ribs, then brushed on the sauce after they came off the grill.

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Over the years, many flavored coffees have left me feeling much like I do about yesterday’s grounds — wondering why they were still around and hadn’t been thrown out or used as compost yet.

You’ve probably experienced the same — coffee flavored like Christmas or your favorite ice cream sundae topping, where you couldn’t taste the coffee at all, and instead were left with this way too strong, rather artificial taste in your mouth.

That’s why I was pleasantly surprised by the new Starbucks Natural Fusions. The three new coffees come in Vanilla, Caramel and Cinnamon flavors.

I hesitantly tried the samples I received, only to find myself smiling at what was in my cup. These flavored ground coffees are made with real-deal ingredients — ground vanilla bean and Indian sarsaparilla root in the Vanilla; cinnamon, orange peel and nutmeg in the Cinnamon; and licorice root, orange peel, cinnamon and nutmeg in the Caramel.

The flavors are subtle, which is nice because you can still taste the robust coffee, which is what we, true coffee lovers, want anyway, right? The Cinnamon has the strongest fragrance, hitting you the moment the hot water meets the grounds. It has a nice added warmth on the back of your throat from the spices. The Vanilla and Caramel are more elusive. They don’t taste like you’ve stirred in vanilla extract or caramel syrup into your coffee cup. It’s more as if you’d just nibbled on a vanilla cookie or sucked on a caramel candy, then taken a sip of coffee afterward.

The Natural Fusions sell for $8.99 per 11-ounce bag at Target stores. But they won’t be widely available at more retailers until September.

Contest: Five lucky Food Gal readers will get a chance to win one bag of each of the three new coffee flavors, along with a nifty French press. Contest is open only to those of you in the continental United States. Deadline to enter is the end of the day on July 31. Winners will be announced Aug. 2.

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