Category Archives: Bakeries

Pastelaria Adega Opens Its Sweet Doors in Downtown San Jose

Expect a line for these Portuguese custard tarts at the new Pastelaria Adega.
Expect a line for these Portuguese custard tarts at the new Pastelaria Adega

If heaven is a warm, eggy custard tart, you’re sure to be in total bliss then when the new Pastelaria Adega opens in downtown San Jose today.

From the team behind the award-winning, fine-dining Portuguese restaurant Adega in the city’s Little Portugal in the Alum Rock district comes a artisanal Portuguese bakery. It is open seven days a week, 9 a.m. to 7 p.m.

Last night at a preview party, I had a chance to check out the new spot at at 30 E. Santa Clara St., Suite 130.

Bakery case.
Bakery case.

As Chef-Owner David Costa, a native of Portugal, says: It’s the type of place you would go to in Lisbon every day for coffee, pastry and bread.

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Tartine’s Sweet Potato Tea Cake with Meringue

Not your average loaf cake.
Not your average loaf cake.

A tea cake is a tea cake is a tea cake — until Tartine gets its hands on it.

Like a basic little black dress that turns extraordinarily chic with the right broach or necklace, this sweet-potato loaf cake goes from fundamental to fancifully froufrou enough to be the life of the party, thanks to a halo of torched meringue.

“Sweet Potato Tea Cake with Meringue” is from the new “Tartine: A Classic Revisited: 68 All-New Recipes + 55 Updated Favorites” (Chronicle Books), of which I received a review copy. It’s by co-founders Elisabeth Prueitt and Chad Robertson of the famed Tartine bakery founded in San Francisco, with locations worldwide now.

It’s a revised edition to their original book that came out 13 years ago. Of the 122 recipes, 67 are new, including one for Tartine’s ever-popular “Morning Bun.” There are also more recipes that use less sugar and more global flavors, as well as more gluten-free ones.

A few of these recipes are indeed for ambitious bakers, including a sleek, contemporary “Buche de Noel.” The majority of them, however, shouldn’t intimidate most home-bakers. “Black Tea Blondies with Caramel Swirl,” “Cranberry Upside-Down Cake,” and “Brioche Jam Buns” just entice you into the kitchen.

Imagine your favorite pumpkin bread, but made with sweet potato instead. That’s what this moist, tender loaf cake is like. But it goes one better by getting a cloud of meringue on top that gets swirled with the cake batter to produce pretty streaks in it.

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A Sneak Taste of Mentone

Michelin three-starred Chef David Kinch awaits the opening of his new Aptos restaurant.
Michelin three-starred Chef David Kinch awaits the opening of his new Aptos restaurant.

Although a 2019 opening was expected for Chef David Kinch’s newest restaurant, Mentone in Aptos, eager diners will have to wait a little longer.

Like most under-construction restaurants these days, permit approvals have taken longer than expected. So, Mentone will likely open in the first half of January 2020 instead.

That’s what Kinch confirmed last week, while hosting a pop-up at Manresa Bread in Campbell, where he debuted some of the lusty, soulful food he’ll be serving at Mentone, the first Italian restaurant by this Michelin three-starred chef.

A few pastries remaining in the case at the start of the pop-up.
A few pastries remaining in the case at the start of the pop-up.
The dining room at Manresa Bread in Campbell set with more tables for the Mentone pop-up.
The dining room at Manresa Bread in Campbell set with more tables for the Mentone pop-up.

“People think I’m purposely delaying the opening to build more suspense,” he says with a laugh. “But that’s not true. It’s out of my hands.”

Yes, after conquering the highest echelons of fine-dining with Manresa, artisan bread-baking with Manresa Bread (Los Gatos, Los Altos, and Campbell), and the spirit of the Big Easy with the Bywater in Los Gatos, Kinch is turning his attention to the cuisine of the Italian and French Riviera, from which Mentone gets its name. It’ll also be the first restaurant on the “other side of the hill” of Highway 17 for Kinch, who has called Santa Cruz home for decades.

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Win A Signed Copy of My New “East Bay Cooks” Cookbook

Flourless chocolate cake from Old Towne Danville Bakery. (Photo by Eva Kolenko)
Flourless chocolate cake from Old Towne Danville Bakery. (Photo by Eva Kolenko)

Remember when you were a kid, and beamed with pride and happiness the first time you donned a snazzy new pair of red cowboy boots?

That’s how I feel about my newest cookbook, “East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries” (Figure 1), which debuts this week. Thanks to a lot of hard work by a lot of people, it turned out more beautiful than I could have ever imagined. Just get a load of the images here from the book, all of them shot by the incredibly talented Bay Area photographer Eva Kolenko.

Chorizo sourdough toast from Sabio on Main in Pleasanton. (Photo by Eva Kolenko)
Chorizo sourdough toast from Sabio on Main in Pleasanton. (Photo by Eva Kolenko)

Whether you’re a Bay Area native or not, this book will have you enthralled with the East Bay, the most populous region in the Bay Area. It spotlights 41 restaurants and bakeries, some brand new, and others that have endured for decades — no easy feat in this challenging and competitive market.

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Dandelion Chocolate’s Bloom Is A Beaut

The makings of an artisan root beer float at Bloom cafe inside Dandelion Chocolate factory in San Francisco.

The makings of an artisan root beer float at Bloom cafe inside Dandelion Chocolate factory in San Francisco.

 

There are ladies who lunch.

And then there are ladies who chocolate.

Count me in the latter category. And from the looks of a recent weekday afternoon at Bloom Chocolate Salon, I am hardly alone.

The spectacular chocolate salon by San Francisco’s Dandelion Chocolate certainly provides plenty of eye candy. Melding industrial with a chic European aesthetic, it is a chocoholic’s Shangri-la come to sweet life.

Established in 2010 by techies Todd Masonis and Cameron Ring co-founded Plaxo, San Francisco’s only bean-to-bar chocolate factory expanded big-time in April — spending five years on construction to turn a 107-year-old mattress and printing factory into a chocolate factory, retail store, and chic dessert salon.

The historic warehouse.

The historic warehouse.

Customers filing in for coffee and pastries.

Customers filing in for coffee and pastries.

Enter the brick building, as I did recently when I was invited in as a guest of the cafe, and on your right is a store with shelves loaded with pottery, books, and Dandelion chocolate bars (with sample cups holding broken bar bits to try).

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