This is the best cupcake I've had in a long time—probably because it tasted like tiramisu.
'@sweetssf' on Serious Eats
In a town that lacks many of the old school, European-American bakeries that I grew up with, Fillmore Bakeshop stands out like a beacon of nostalgia, functionality, and (most importantly) really delicious treats.
My tasting notes for this cookie read "chewy!" (double underscore) and "big a-- chunks of chocolate." That really tells you most of what you need to know, but I'll elaborate.
The double shot cookie tastes first and foremost like the 85% Maya Mountain bar that it's made with. Which, at $3, makes it a good deal for those who don't want to shell out for the bar.
At her charming bakery in the Mission, Müller Luo is giving traditional French pastries a twist using the flavors of her childhood in Taiwan.
From boozy truffles to intense single origin bars, San Francisco's chocolate scene has never been better. Here are some ways to impress your valentine (or heck, or yourself.)
The muffins from Reveille Coffee Co. are more like coffee cake—and I'm OK with that.
The Ferry Building Marketplace has so many great food options it can be difficult to choose just a few. If you're a local looking for something new or a visitor looking for something extraordinary, here are the sweets I'm eating right now.
There is fine bread pudding (I mean it's difficult to mess up the flavors of bread, heavy cream, and sugar) and great bread pudding. I recently had a dish that was the latter.
Hayes Valley Bakeworks offers employment and job training to disabled, homeless, and at-risk individuals. Nothing like doing some good while you indulge in some sugar. Or in this case, some cake made with local joe Four Barrel Coffee.
At Smitten Ice Cream, you get your ice cream fresh. Like, "Oh, you want some of this 60.5% Tcho Chocolate ice cream? Let me just whip up a batch in the next 60 seconds" fresh. That's thanks to owner Robyn Sue Fisher's handy little invention: a mixer that uses liquid nitrogen to quickly and consistently churn smooth ice cream. o where does the woman who built her own ice cream machine go satisfy her cravings for dessert? We found out.
Josey Baker is elevating the neighborhood bakery at The Mill in San Francisco. We chatted with him about how he came to love baking bread, what inspired his current loaves, and where The Mill is headed.
Jessica Entzel, pastry chef at Morimoto Napa (and nominee for Food & Wine magazine's "The People's Best New Pastry Chef"), fills us in on her favorite sweets and desserts in the Napa Valley, with a list of treats that run the gamut from a bucket of freshly baked doughnuts to a classic root beer float.
Michelle Polzine's first solo venture, 20th Century Cafe, brings a little bit of old world Prague, Budapest, and Vienna to Hayes Valley.
After over 20 years of dreaming of opening his own bakery, French transplant Patrick Ascaso has finally opened Le Marais on Chestnut Street in the Marina. He and his team use traditional methods to create the breads and viennoiserie of his youth.
After running a popular bakery in LA for twenty years, Mani Niall has opened his latest shop in Oakland. He hopes that Sweet Bar will make standard pastries special by using organic ingredients and offering a variety of gluten-free and vegan options that appeal to everyone.
First Look: Cremeux Ex Machina Brings 'California-Style Gelato' to the Ferry Plaza Farmers Market in San Francisco
How does one make "California-style" gelato? First, you probably want some experience in making traditional Italian gelato. Once you've learned the ropes, you might want to find yourself a farm. A dairy farm, preferably, like the 470-acre organic farm that John Taverna owns in Petaluma. Then you set up production right on the farmland and you start making some gelato with the best local ingredients you can find.
I typically stick to buying the fruit at Frog Hollow but the cherry tart was totally worth it. The crust is buttery and flakey, essentially a fluted pastry bowl to hold a pocket of fat, sticky baked cherries.
Ghirardelli recently introduced the "Marina Collection", a trio of lighter dessert options featuring lemon sorbet. We swung by to try the lemon sorbet sundae.
The dessert menu at the Plant Cafe Organic does include vegan cupcakes and raw cashew cheesecake, but it also features ice cream made with Blue Bottle coffee and cake made with TCHO chocolate. We asked the chefs for their favorite sweets.