Category Archives: New Products

Where I’ve Been Getting Takeout of Late, Part 33 (All-Sweets Edition)

The St. Honore tart by Tarts de Feybesse makes any day that much more special.
The St. Honore tart by Tarts de Feybesse makes any day that much more special.

Tarts de Feybesse, Vallejo, and Pop-Ups Around the Bay Area

When you first lay eyes upon the creations of Tarts de Feybesse, you find yourself astounded that they were made by two chefs whose forte has come on the savory side of the professional kitchen.

But when you realize that husband-and-wife founders, Paul Feybesse and Monique Feybesse met while working at Geranium, the rarefied Copenhagen restaurant that was the first in Denmark to receive three Michelin stars, you realize the talent, precision and artistry they obviously possess.

They began baking for friends and family, plying what they had learned on their own and from pastry chef colleagues along the way. Baking required an attention to detail to which they were already accustomed, so it was not that great a leap, Monique says. If their savory side does come into play, it’s in their restraint of sweetness in their desserts. Instead, she jokes, they’re always wanting to add just a touch more salt, in order to create harmony and balance.

The jaw-dropping brioche feuilletee.
The jaw-dropping brioche feuilletee.

Pre-pandemic, they started to craft a baking business out of their Vallejo home, quickly building a clientele through social media for their breads and fine pastries, done up in a strikingly singular, modern aesthetics. Then, once the pandemic hit, the business really took off. Because who can turn down strawberry tarts, opera cakes, and eclairs with such distinctive fillings as blackberry violet?

Definitely not me. So, when Tarts de Feybesse held a pop-up last Sunday at Camper restaurant in Menlo Park, I threw calories to the wind and pre-ordered.

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Kid-Friendly Dino Bars

Dino Bar's mango, pear, and banana snack bar that's coated with edible paper for neatness.
Dino Bar’s mango, pear, and banana snack bar that’s coated with edible paper for neatness.

When Jessica and Ian Saultz realized their son Liam couldn’t tolerate refined sugar, they set out to do something about that.

The result was Dino Bars, a kid-friendly, convenient snack bar that’s made with USDA-certified organic ingredients, and free of nuts, gluten, soy, and dairy. They’re also wrapped in edible paper made of potato starch, so kiddos won’t get their hands sticky, either.

Launched last year in Charleston, SC, Dino Bars are made with pear juice, banana flakes, oats, coconut oil, hemp hearts and organic fruit powders.

They come in three flavors: Strawberry, Blueberry, and Mango. Special limited-edition flavors get released periodically, too.

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Spilling The Beans On BeanVIVO

Hearty and substantial Three Bean Vegan Chili from BeanVivo.
Hearty and substantial Three Bean Vegan Chili from BeanVivo.

If you’re on a mission to incorporate more healthful beans into your diet, but dread taking the time to cook them from scratch, BeanVIVO comes to the rescue.

These organic, entirely plant-based cooked beans come ready to eat in shelf-stable, microwavable pouches.

That means you can keep them handy in your pantry, then pull them out at the spur of the moment for a quick side dish or entree at home. Or throw them into your backpack to enjoy when camping.

I had a chance to try samples of the four different flavors: Baja Black Beans, Coconut Curry Chickpeas, Three Bean Vegan Chili, and Refried Pinto Beans. They are all gluten-free, and contain 13 to 16 grams of protein and 120 to 150 calories per serving, depending upon the variety.

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Step Up Your Grill Game With Stateline Road BBQ Products From A Pedigreed Chef

Grilled steak and mushrooms get elevated with Stateline Road BBQ Truffle Sauce.
Grilled steak and mushrooms get elevated with Stateline Road BBQ Truffle Sauce.

When you get samples in the mail of new barbecue products from a chef who’s cooked at Michelin three-starred Alinea and rose to executive sous chef at Thomas Keller’s Bouchon in Yountville, you know you’re in for something special.

Such was the case when I unboxed the goods from Chef Darryl Bell, Jr., whose Stateline Road BBQ products have already garnered a following. Bell started tinkering with his barbecue sauce while working at Bouchon, where he’d use it to spiff up staff meals, much to his co-workers’ delight. When he got up the nerve to let Keller try it, the renowned chef was so impressed that he put it on his menus served aboard Seabourn luxury cruise ships.

Bell, now chef de cuisine at Press in St. Helena, was born and raised in Kansas City, so he knows barbecue inside and out. In fact, Stateline Road BBQ is named for the major thoroughfare that divides Kansas City, MO and Kansas City, KC, a region that’s a hotbed for some of the country’s best barbecue joints.

Stateline Road BBQ's line of products.
Stateline Road BBQ’s line of products.

You can purchase Stateline Road BBQ products on its web site. In spring 2022, though, it’ll be easier to get your hands on them when Northern California Whole Foods stores start carrying them.

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Discover The Unsweetened Tooth

Would you believe these decadent peanut butter mousse brownies have no sugar added to them?
Would you believe these decadent peanut butter mousse brownies have no sugar added to them?

Those peanut butter mousse brownies above are everything you expect — decadently rich, deeply fudgy, and loaded with irresistible sweet-salty, smooth peanut-butter goodness.

But they also lack something surprising — added sugar.

They are the creation of a unique Seattle bakery, The Unsweetened Tooth. As the name implies, this bake-to-order shop makes treats with no added sugar. Yet, they taste every bit as satisfying as their conventional counterparts — and minus the unpleasant aftertaste of so many sugar substitutes such as Stevia.

The bakery was started by Jude Sharp, who worked as an engineer in the tech industry in Silicon Valley with her fellow engineer husband, for years. But a health scare put her on a different path. After learning that she might become diabetic and lose her sight if she didn’t drastically change her dietary habits, she decided to give up sugar, and lost 100 pounds in the process.

Using her engineering know-how and love for tinkering, she built a commercial kitchen, and started coming up with no-sugar recipes after the couple moved to Washington state. In 2016, she launched The Unsweetened Tooth there.

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