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

[Photographs: Carrie Vasios]

For me, the choice is always easy: the Pecan Sticky Bun. At 5 inches wide and 3 inches high—yes, I measured it—it's just that much more of everything I want in a sticky bun: gooey caramel, tender dough, and crunchy pecans. Of course sticking to the bun is doing Baker and Banker a disservice. Chef Lori Baker, whose resume includes stints at EOS, Home, Bix, and the Fifth Floor, serves a wide array of treats at her Pacific Heights bakery and restaurant.

Those other treats include seasonal fruit crisps, cupcakes, brownies, and breads. To see what chef Baker loves to eat at her eponymous bakery (the "Banker" is her husband and co-owner, Jeff Banker), click through the slideshow above.

Baker and Banker

1701 Octavia St, San Francisco, CA 94109 (map)
(415) 351-2500; bakerandbanker.com


About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Printed from http://sweets.seriouseats.com/2013/03/ask-a-pastry-chef-what-to-eat-at-baker-and-banker-san-francisco.html

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