Category Archives: Bakeries

Chocolate Stout Rosemary Cake Will Win You Over

Posted on by 4 comments
A chocolate cake worth celebrating.
A chocolate cake worth celebrating.

When it comes to Father’s Day, most folks will no doubt fete their dad with prime rib, a massive T-bone or a double-decker cheeseburger.

Not me.

When I think of my late dad, it’s chocolate that comes to mind first and foremost.

I don’t know if my dad thought that life was a box of chocolates a la Forrest Gump. But he surely thought that life was immeasurably better with any kind of chocolate in it.

So, when I spied this recipe for “Chocolate Stout Rosemary Cake,” I thought of him immediately.

No doubt like my husband, he might have turned quizzical over the addition of rosemary in a cake.

But like my husband after one taste, he would have been won over by the addition of this woodsy herb that stars in the thick, cream cheese frosting that lavishly frosts the top of this sour cream- and Guinness-infused chocolate cake.

Trust me, you’ll fall for this cake in a heartbeat, too.

This fabulous recipe is from “Cake From Lucie” (Clarkson Potter).

It was written by Lucie Franc De Ferriere, a French-born, self-taught baker who owns the popular From Lucie in New York City’s East Village. She grew up baking with her mother at the family’s farm and bed-and-breakfast in Southern France.

Read more

Dining In At Petaluma’s Outstanding Della Fattoria

Posted on by Leave a comment
Honeynut squash toast with herbed goat cheese at Della Fattoria.
Honeynut squash toast with herbed goat cheese at Della Fattoria.

I am no stranger to dashing into Della Fattoria bakery and cafe in downtown Petalua to grab a loaf — or two — of my favorite Rosemary-Meyer Lemon bread. In fact, I am beside myself if I ever find it already sold out, because this crusty, chewy bread strewn with sea salt is absolutely everything.

Yet despite those countless trips, I sheepishly admit that I had never sat down to eat a regular meal in its charming dining room with its tall, beamed ceiling that resembles a big ol’ family barn.

So, last week, my husband and I decided to finally remedy that. In fact, we went to Della Fattoria twice — in three hours.

The dining room set up for brunch and lunch.
The dining room set up for brunch and lunch.

Heed my reasoning here: Since its doors open at 8 a.m. and I was determined to get my bread, we arrived shortly after that hour. I not only got my hands on two loaves to take home, but a box of pastries to enjoy back at our hotel, just a short stroll away.

Read more

Prince Panettone Has The Royal Touch

Posted on by Leave a comment
Prince Panettone's Triple Chocolate Raspberry flavor.
Prince Panettone’s Triple Chocolate Raspberry flavor.

While working at the fine-dining Honolulu restaurant, Senia, in 2018, C.K. Flannigan had his mind blown.

That was when Mimi Mendoza, the restaurant’s pastry chef, ordered a From Roy panettone from the Bay Area to share with colleagues, and insisted that Flannigan try it.

The exquisite pricey treat ($109) has built a reputation far and wide for its rich, buttery taste and its feathery, cotton candy-like ethereal texture. At a time when most off-the-shelf Italian panettone could be had for $20 to $30, Roy Shvartzapel elevated not only the price, but the standards for the specialty sweet bread. While a staple at Christmas and Easter, he dared to sell it year-round.

Flannigan, who’d spent his time on the savory and bread-making sides of a professional kitchen, was floored from the get-go by the quality of From Roy’s panettone.

Read more

Pastry Run, Part II: Butter & Crumble

Posted on by Leave a comment
The robustly flavored, flaky, buttery, French Onion Soup pastry at Butter & Crumble.
The robustly flavored, flaky, buttery, French Onion Soup pastry at Butter & Crumble.

There’s no doubt that the pandemic wrought untold devastation, heartache, and misery.

But if there was one shining light to emerge from that trying time, it was surely Butter & Crumble in San Francisco.

Owner Sophie Smith was a line cook at San Francisco’s A16, when restaurants were forced to shutter temporarily. She started baking cakes, a side hustle during the hiatus, until she could resume working toward her dream of eventually opening her own restaurant some day.

But something unexpected happened: Her dreamy cakes, lavished with thick, creamy frosting over layers that hid crunchy, crumbly bits, became a sensation. So much so that it upended her entire trajectory.

I was in line for more than an hour to get these beauties.
I was in line for more than an hour to get these beauties.

She was soon pursuing a new goal of opening up her own bakery. In Oct. 2023, her brick-and-mortar location in North Beach debuted. From the first day, long lines stretched down the block. They haven’t dwindled since.

Read more

Pastry Run, Part I: Parachute Bakery

Posted on by Leave a comment
What I scored at Parachute Bakery in San Francisco.
What I scored at Parachute Bakery in San Francisco.

Sometimes it pays to be a latecomer.

When Parachute Bakery opened last summer in the Ferry Building, eager beavers with major sweet tooths swarmed the place. So much so that the bakery was selling out less than 3 hours after opening.

Now? The crowds are more manageable, especially on weekdays, which I found when I finally visited at the end of January.

It’s easy to understand the fuss. After all, Parachute is by the team behind Michelin-starred Sorrel in San Francisco, Chef Alex Hong and Joel Wilkerson, director of operations. Its co-owner and executive pastry chef is Nasir Armar, who grew up working in his father’s bakery in India. He was the former pastry chef at Sorrel, and at Michelin two-starred Saison in San Francisco.

Parchute Bakery is near Gott's in the Ferry Building.
Parchute Bakery is near Gott’s in the Ferry Building.

To say that Armar’s pastries exemplify precision is to put it mildly. These are some gorgeous creations. They are not all looks and no substance, either. The flavors hold their own.

Read more
« Older Entries