This is the best cupcake I've had in a long time—probably because it tasted like tiramisu.
'san francisco' 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.
At her charming bakery in the Mission, Müller Luo is giving traditional French pastries a twist using the flavors of her childhood in Taiwan.
The muffins from Reveille Coffee Co. are more like coffee cake—and I'm OK with that.
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.
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.
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.
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.
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.
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.
Where's the best chocolate chip cookie in the Mission? We tasted 13 options to find out.
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.
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.)
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.
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.