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Sugar Rush: Ciao Bella! Cupcake from Sift, San Francisco

Carrie Vasios Mullins 1 comment

This is the best cupcake I've had in a long time—probably because it tasted like tiramisu. More

If You're Looking for a Great Old School Style Bakery in San Francisco, Go to Fillmore Bakeshop

Carrie Vasios Mullins 2 comments

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. More

If You Like Chewy Chocolate Chip Cookies, Head to Batter Bakery in San Francisco

Carrie Vasios Mullins Post a comment

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. More

First Look: Asian Twists on French Classics at Sweetmue Bakery in San Francisco

Carrie Vasios Mullins 2 comments

At her charming bakery in the Mission, Müller Luo is giving traditional French pastries a twist using the flavors of her childhood in Taiwan. More

Sugar Rush: Apple Cranberry Muffin at Réveille Coffee Co., San Francisco

Carrie Vasios Mullins 2 comments

The muffins from Reveille Coffee Co. are more like coffee cake—and I'm OK with that. More

Sugar Rush: Hazelnut Crumb Brioche Bread Pudding from Tout Sweet, San Francisco

Carrie Vasios Mullins 2 comments

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. More

Sugar Rush: Apricot Cardamom Doughnut from Dynamo Donuts, San Francisco

Carrie Vasios Mullins Post a comment

I thought that I was going to write about the Bacon Maple Apple Donut. I love everything listed in its name, and it's fall (aka the perfect time to eat maple-apple anything). In addition, this particular doughnut has become the icon for Dynamo, gracing all kinds of "Best of SF" lists. Alas, it was not to be. Instead I'm highlighting an old favorite: the Apricot Cardamom Donut. More

Sugar Rush: Chocolate and Almond Covered Halvah at Blue Fog Market, San Francisco

Carrie Vasios Mullins Post a comment

I'm a huge fan of halvah, especially the kind made with sesame seeds, but a quality version can be hard to obtain. That's why it was a great surprise to try this chocolate and almond covered version from Blue Fog Market. More

Sugar Rush: Four Barrel Coffee Cake from Hayes Valley Bakeworks, San Francisco

Carrie Vasios Mullins Post a comment

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. More

Smitten Ice Cream Founder Robyn Sue Fisher's Guide to San Francisco Sweets

Carrie Vasios Mullins 2 comments

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. More

Talking Bread and Baking with Josey Baker of The Mill, San Francisco

Leah Douglas 4 comments

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. More

First Look: A Taste of Vienna, Budapest, and Prague at 20th Century Cafe, San Francisco

Carrie Vasios Mullins 2 comments

Michelle Polzine's first solo venture, 20th Century Cafe, brings a little bit of old world Prague, Budapest, and Vienna to Hayes Valley. More

First Look: Le Marais Bakery, San Francisco

Carrie Vasios Mullins 6 comments

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. More

First Look: Cremeux Ex Machina Brings 'California-Style Gelato' to the Ferry Plaza Farmers Market in San Francisco

Carrie Vasios Mullins 1 comment

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. More

Sugar Rush: Cherry Tart from Frog Hollow Farm, San Francisco

Carrie Vasios Mullins Post a comment

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. More

The Best Chocolate Chip Cookies in the Mission, San Francisco

Maggie Hoffman 8 comments

Where's the best chocolate chip cookie in the Mission? We tasted 13 options to find out. More

Ask A Pastry Chef: What to Eat at The Plant Cafe Organic, San Francisco

Carrie Vasios Mullins Post a comment

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. More

We Try The New Berry Kouign Amann from La Boulange

Carrie Vasios Mullins 6 comments

The Frenchafornian cafe chain La Boulange was recently bought by Starbucks for 100 million dollars, and their pastries will be served in Starbucks nationwide. A look at one of their newest pastries, a Berry Kougin Amann (potentially coming to a Starbucks near you.) More

First Look: Flour + Co, San Francisco

Carrie Vasios Mullins 2 comments

Simple American classics like big but not crazy-oversized chocolate chunk and peanut butter cookies, seasonal fruit muffins, crumb-topped coffee cake, and monkey bread. When Emily Day finally opened her Nob Hill bakery Flour + Co—a dream 9 years in the making—these were the sweets she chose. More

First Look: Strawberry, Mushroom, and Lavender Spring Desserts at Perbacco, San Francisco

Lauren Sloss 2 comments

Laura Cronin, the dessert chef at San Francisco's lauded Italian mainstay Perbacco, relishes in finding the balance between savory and sweet and fruity and herbaceous. Her new spring dessert menu emphasizes these carefully tuned contrasts, while showcasing the best of the Ferry Building farmers' market's seasonal produce. More

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