Gallery: Ask A Pastry Chef: What To Eat At Baker and Banker, San Francisco

 Pecan Sticky Buns
Pecan Sticky Buns
Maybe the biggest (and definitely one of the best) sticky buns in the city. Lori says, "I love how the caramel drips down and that we use chocolate chips instead of raisins!"
Seasonal Fruit Crisps
Seasonal Fruit Crisps
These individually portioned desserts star seasonal produce. Lori loves "how we can really tie this into the different seasons and add our own twist. Currently, we are serving the Pink Lady apple crips with rum raisin ice cream."
 Brown Butter Chocolate Chip Cookies
Brown Butter Chocolate Chip Cookies
"I love dark chocolate and love how the brown butter holds everything together in this cookie with the chunks of chocolate."
Interior of cookie
Interior of cookie
Roasted Fennel Apple French Country Loaf
Roasted Fennel Apple French Country Loaf
In addition to sweets, the bakery serves some homemade breads. Lori chose this "because I love how the whole grains make it earthy; the selections change daily but this is one of my favorites."
Chocolate Guinness Cupcake
Chocolate Guinness Cupcake
Lori loves this cupcake because of the dark chocolate cake and the Bailey’s buttercream frosting, which make "a perfect combination of flavors."
Gluten-free Brownies
Gluten-free Brownies
"We change what’s in them—from cherries to coconut to peanut brittle!"
XXX-Triple Layer Cake
XXX-Triple Layer Cake
If you're looking to go all out at dessert, this is the choice. "It truly is my “famous” dessert", says Lori, "and I love it because you get three different cakes in one bite: flourless chocolate cake, chocolate cheesecake, and devil’s food cake."
Chef Lori Baker
Chef Lori Baker