Typical menu board at Mr. and Mrs. Miscellaneous. Flavors change daily – another incentive to visit often.
By popular request and in an attempt to populate the “San Francisco” tab on my site, I’ve created a list of my favorite ice cream spots in San Francisco. Of course, I started this last week when it was bright, sunny, and warm (these three conditions are not always simultaneous in San Francisco), but naturally now it’s back to Fog City again. No matter – in SF ice cream consumption is rarely tied to the current weather but rather to the pure desire to have a cone filled with something sweet, frozen, and really, really delicious.
I’ve only listed ones that I’ve been to personally, as is only fair. However, as eating ice cream is one of my very favorite activities, and as there seems to be no shortage of ice cream shops both classic and artisan opening up in SF, rest assured this list will continue to be updated (with more photos, as well!) Feel free to give your own recommendations in the comments as well – there’s always room for more ice cream.
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Tags:bi-rite creamery·fention's·gelateria naia·humphry slocombe·ice cream·ici·marco polo·mitchell's·mr mrs miscellaneous·san francisco·tara's organic·three twins
Warning: There is going to be a lot of chocolate on this page for the next few posts. After all, it’s nearly Easter, the holidays that generates more candy sales than any other holiday save Halloween. Have you got your jellybeans and peeps ready for your Easter baskets?
Let me suggest a few other Easter treats you might not want to miss. Michael Recchiuti, one of my very favorite chocolatiers (and a great guy, to boot), has created some limited edition sweets for the holiday. I got a chance to sample a couple of them:
These are the kind of Easter eggs I’m looking for now (sorry, candy-colored plastic eggs from the drugstore!) Recchiuti’s Force Noir Eggs, a shell of delicately painted dark chocolate enclosing his famous vanilla-laced chocolate ganache. You know how Reese’s comes out with their peanut butter eggs at Easter? I actually prefer them to the traditional peanut butter cups because I think the shape provides a better peanut butter to chocolate ratio. It’s the same concept here with the Force Noir Eggs – the plump curve of the chocolate shells is just the right amount of backdrop for the ganache filling to unfold in your mouth.
Another signature Recchiuti flavor, burnt caramel, gets the Easter treatment in the Peep & Hop Box – burnt caramel chocolates with spring-y Easter images printed on top. Although deep dark caramel is everywhere these days, Recchiuti was one of the first to really popularize the flavor. I got a box of eight of these chocolates and had to fight to hold on to even one to taste test! As delicious as ever.
These and other Easter treats can be found at Recchiuti’s website. Here’s hoping the Easter bunny brings you something sweet on Sunday!
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Pardon the slightly disjointed nature of this post; it was meant to be report on my TCHO factory experience that evolved into a St. Patrick’s Day recipe that now includes a mention of Japan.
Apologies, but I couldn’t not mention that I fell in love with Japan long before I visited it for the first time, and I love it more with every subsequent visit. Their refined aesthetic that is visible is everything from their bridge design to their bento packaging; their concepts of wabi-sabi and mono no aware that appeals to my introvert’s, observer personality; the spare beauty of the countryside (captured in one of my favorite movies ever, Totoro), gives Japan a special place in my heart. It was hard to think about regular life, much less blogging, when seeing the awful images of devastation everywhere.
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Hello dear readers! Apologies for the long absence – and thank you for all of your kind notes! My trip to Hong Kong was very cold – record cold temperatures, I believe, and filled with family and lots of food. Hot food, preferably, to keep warm. It was difficult not to make this a 100 photo-long post, but I hope the following ones give you a taste of my visit overseas.
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One near-axiom of opening a business is that there will always be unforeseen obstacles. The trick is whether you have the agility to sidestep these pitfalls and maintain as much forward momentum as possible.
When I first learned about Tell Tale Preserve Company, the storefront was projected to open by the end of this year. However, delays in schedules and other issues have led to a revised date of early next spring.
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Tags:farmers market·ferry building·pop up·san francisco·Tell Tale
Smoked almond brittle from the November Society bag.
What’s a pastry kitchen with a not-yet-open storefront to do? You could start supplying local coffee shops with morning comestibles. You could also start a monthly sweet subscription service and provide people with a veritable bag of goodies to enjoy and hopefully become addicted to.
I think the Society bag is a cute idea and smart strategy: it serves as a tangible focus for the kitchen staff as they break in the new kitchen space, and works as a way to give the public a preview of things to come – while building a customer base. Food-based subscriptions are certainly not new, but I think in a way the success of CSA boxes and their like has primed food lovers’ appetites for increasingly sophisticated collections of artisan food products. Chocolate of the month club may be old hat, but the potential of a monthly showcase for a patisserie is, I feel, not yet fully explored. Enter the Society bag.
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Tags:san francisco·society bag·Tell Tale