'Baker and Banker' on Serious Eats

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

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. More

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