Tag Archives: kouign-amann

A Visit to Stellina Pronto

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Stellina Pronto is known for its puffs. One look at these beauties and it's easy to see why.
Stellina Pronto is known for its puffs. One look at these beauties and it’s easy to see why.

For months, I’d heard inklings about just how fabulous the Petaluma Italian bakery, Stellina Pronto, was. Then, when a good friend, whose pastry bar is as high as mine, raved about it, I knew I had to make a beeline a couple weeks ago when I was in Sonona Wine Country.

All you need do is look for the line out the door to find it, as there almost always is one.

It’s no wonder, because this bakery, which opened last summer, is first-rate.

That’s no surprise when you realize it was opened by Chef Christian Caiazzo and his wife, Katrina Fried, who owned the highly regarded Osteria Stellina in Point Reyes Station until its closure in August 2020.

Don't despair at the line. It moves fairly quickly.
Don’t despair at the line. It moves fairly quickly.
A look at part of the bakery case.
A look at part of the bakery case.

The glass cases are filled with all manner of sweet, buttery treats, most of them sweet, but with a surprisingly wide variety of savory ones, too. Look for pizza to make its debut in the future, too.

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Where I’ve Been Getting Takeout of Late, Part 18

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Tandoori lamb chops and garlic naan from Jalsa Catering & Events.
Tandoori lamb chops and garlic naan from Jalsa Catering & Events.

Jalsa Catering & Events, Milpitas and Bay Area

Its name means “celebrate,” and pre-pandemic, Milpitas-based Jalsa Catering & Events was all about that, catering lavish weddings and festive parties all over the Bay Area.

But of course, with large events — and pretty much gatherings of any sort — verboten right now, Jalsa has pivoted to being a meal delivery service instead.

The company was co-founded by Vittal Shetty, who for years was the corporate chef of the Bay Area’s Amber India restaurants; and Reshmi Nair, who was Amber India’s director of events and catering.

Delivery (2 p.m. to 6 p.m.) and pick-up are available on a schedule that depends on what city you live in: Monday and Friday, there’s delivery to San Jose, Santa Clara, Sunnyvale, Saratoga, Cupertino, Los Gatos, and Monte Sereno. Tuesday and Sunday, it’s Palo Alto, Los Altos, Atherton, Redwood City, San Mateo. Thursday, it’s San Carlos, Hillsborough, and San Francisco. Saturday, it’s Fremont, Pleasanton, San Ramon, Dublin, Hayward, and Danville. And Wednesday, pick-up is available at its Milipitas commercial kitchen.

A side salad of pomegranate, mung bean, onions and corn, with crisp taro chips.
A side salad of pomegranate, mung bean, onions and corn, with crisp taro chips.

You don’t know necessarily when the food will show up at your doorstep between 2 p.m. to 6 p.m., but everything heats up well enough in the microwave or a skillet if you want to enjoy it hours later, as I found when I was invited to try some of the food gratis.

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Finally Making Time for Sammies at B. On The Go

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A chicken salad sandwich on house-made bread at B. On The Go.

A chicken salad sandwich on house-made bread at B. On The Go.

 

I confess that my sweet tooth often rules my life.

Which is why it’s only now that I’ve finally made it to B. On The Go in San Francisco.

Typically, I’ll be so laser-focused on getting to its sister site, B. Patisserie to snag my favorite kouign-amanns that I forget everything else.

Not this time, though.

I finally made it into B. On The Go a couple weeks ago to buy two delicious sandwiches.

Just steps away from B. Patisserie.

Just steps away from B. Patisserie.

Just order at the counter.

Just order at the counter.

The sandwich shop is kitty-corner to the pastry shop. The light-filled corner spot offers soups, salads, and a few baked treats in addition to sandwiches, which are served on house-made bread, of course.

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Behind the Scenes At Manresa Bread

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Portioning levain dough at the Manresa Bread production site.

Portioning levain dough at the Manresa Bread production site.

 

Spoiler Alert: That flaky, golden croissant you can’t wait to dig into at Manresa Bread consists of 1 part dough to 3 parts butter.

Yeah, baby.

Maybe more than I wanted to know, too.

But at least I’ll own up to the fact that it still won’t stop me from nibbling on them any chance I get.

Which is exactly why I didn’t turn down an invitation to be part of a small group of media to visit Manresa Bread’s 3,400 square-foot production kitchen in Los Gatos last week.

The facility bakes the goods for both Manresa Bread retail locations in Los Gatos and Los Altos, as well as for Manresa restaurant in Los Gatos, The Bywater restaurant in Los Gatos, and its stands at the Campbell and Palo Alto California Avenue farmers markets.

Rhubarb kouign-amanns.

Rhubarb kouign-amanns.

You smell the unmistakable aroma of yeast the moment you walk through the doors of the production kitchen. At a large wooden table, two bakers weigh and portion dough for the bakery’s crusty levain loaves.

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A Taste of Luxe at Alexander’s Patisserie

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Presenting L'Orange from Alexander's Patisserie.

Presenting L’Orange from Alexander’s Patisserie.

 

From the lighted, jewelry-like display cases to the tony, studded white leather wingbacks to the French marble tabletops, Alexander’s Patisserie oozes luxury.

The patisserie, which opened last year in downtown Mountain View, is by the team behind Alexander’s Steakhouse in Cupertino and San Francisco, and The Sea by Alexander’s Steakhouse in Palo Alto.

Executive Pastry Chef Dries Delanghe honed his skills at Pierre Herme in Paris before joining the team at Joel Robuchon Restaurant in Las Vegas.

Designed like a high-end boutique.

Designed like a high-end boutique.

Taking a load off in style.

Taking a load off in style.

His pastries are exquisite looking. Individual domes and tarts, perfectly formed and flourished, are displayed like little works of art.

Fortunately, they deliver in taste, too, as I found recently when I purchased a few goodies to take home.

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