When it comes to cookies, my husband is decidedly “Basic Boy.”
Meaning, he likes his chocolate chip, peanut butter, and snickerdoodle. And doesn’t like to veer to far from them.
So, “Ras El Hanout Snickerdoodles” satisfied both of our appetites. His for the classic. And mine for something a little more adventurous.
This wonderfully chewy and warmly spiced cookie recipe is from “Love Is A Pink Cake” (W.W. Norton & Co.), of which I received a review copy.
It’s by Claire Ptak, a Californian who moved to London to open her Violet Bakery. Of course, you may also know her as a former pastry chef at Chez Panisse in Berkeley. Or you may recognize her as the baker commissioned in 2018 to make the wedding cake for none other than Prince Harry and Meghan Markle.
Like a Supreme drop, these are small-batch productions that wait for no one, meaning once they sell out, you’re out of luck.
I had a chance to sample these creations that sell for $9.99 per bar on the TCHO web site. The respective bars are also sold at the three partnering businesses: Third Culture Bakery’s Bay Area locations, Oakland Zoo, and Fieldwork Brewing Co.
The Perfect Matcha was inspired by Third Culture Bakery’s popular strawberry, lychee and matcha latte.
It seems that just about everyone has wound themselves into a tight tizzy over spiral croissants.
Ever since the original “Supreme” was launched in New York City at Lafayette Grand Cafe & Bakery, the lines have grown legendary for the tightly coiled laminated pastries that have a hidden filling and a fanciful drizzle of glaze on top.
So, it’s no surprise that when Campbell’s Marvel Cake started turning out a similar version called the “Spiral Croissant,” it started drawing fans near and wide, with queues the norm.
I’m happy to report, though, when I took a chance last Tuesday and showed up five minutes before the bakery opened at 10 a.m., there was no line at all. Hallelujah!
The book is by Josh Ku and Trigg Brown, co-founders of the wildly popular Win Son and Win Son Bakery, both in Brooklyn, with an assist from noted Brooklyn food writer Cathy Erway who’s the author of “The Food of Taiwan” (Houghton Mifflin Harcourt, 2015).
Brown, who had cooked at New York City’s Craft and Upland had a Taiwanese American mentor, Pei Jen Chang early in his career. He teamed with best friend Josh Ku, a former property and construction manager whose parents grew up in southern Taiwan, to open the restaurant. It is named for the sweater manufacturing company, Winsome, which Ku’s grandfather started in Taiwan. Its name roughly translates from Chinese to “success and abundance of profit.”
It proved prophetic given the throngs now flocking nonstop to both Win Son and Win Son Bakery.