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Dessert First

a san francisco food and travel blog | all things sweet

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Prepare to Get Sated

Apr 30 by Anita 174 Comments

sated issue1 cover

Dear readers,

It’s been a little while since my last cookbook was published. Some of my friends have been asking me what my next project would be, and I’m so excited to finally be able to announce it to the world:

I have been collaborating with Stephanie of the beautiful Desserts for Breakfast to create a new food magazine! About nine months ago, while sharing thoughts about our personal goals, we started tossing around the idea of producing our own magazine, to reflect our own particular vision of food. The idea evolved over months of late night discussions and lots of hard work, into sated magazine.

Sounds ambitious and a little crazy, right? Yes to both. There were several times when Stephanie and I looked at each other and we weren’t sure when the light at the end of the tunnel would appear. Obviously there’s so much more to creating a publication than writing words and taking photos. But in the end, all the behind-the-scenes work is worth it if you, the audience, can see our words and images presented the way we envisioned them being seen.

What is sated? sated is a quarterly production dedicated to beautiful images and thoughtful writings about food. Each issue will explore a single subject, such as chocolate, flour, or fruit, through recipes, interviews, stories, art, and photography. The end result is an intersection of culinary magazine and coffee table artbook.

sated is intended to be a print publication – although we’re working out an electronic option, we think it’s best appreciated in hardcopy format. Our hope is that sated is the type of magazine you keep on your bookshelf  or leave on your coffee table, not the kind of monthly magazine that gets read once and then recycled. That’s also why we’re starting out quarterly: to give us the time to research and produce the quality of content we want.

Here’s the concept statement I wrote in my notebook: sated is a peek into the notebook of your well-traveled bon vivant friend with a deep appreciation for the past and a streak of whimsy. She is the one who knows the origin of opera cake and finds a way to make a modern twist on it. She is the one who can talk about the differences between ten kinds of butter in a simple and funny way that makes you want to go out and buy all of them. When you open her journal, you’ll find notes on why using a molinillo to froth chocolate works best, a recipe for cinnamon brioche she wrangled from the owner of a fabulous B&B she just visited, a favorite quote from MFK Fisher, a photo of an apple orchard in fall afternoon light. She takes the best of the past and the present and combines it into her own ideal world.

sated is food with intimacy and personality. We want readers to feel like they are being invited into their friend’s home – their friend who is eager to share her enthusiasm for food . There’s so much information on food out there today that people feel overwhelmed with the need to be up to date on everything. sated isn’t looking to be trendy. sated is a leisurely exploration into the sideways and byways of food  – its history, its meaning, and most importantly its beauty.

Our first issue of sated is dedicated to dark chocolate – a fairly easy choice for two dessert lovers! We’ll put the table of contents up on the sated site soon, but we’ve put together some pretty great content I’m proud of: articles about the craft chocolate movement, how-to features, chocolate guides, and, of course, lots of chocolate recipes accompanied by Stephanie’s stunning photography. We are wrapping up production and we’re looking to announce its release within the next couple of weeks. So prepare yourself to get sated.

I’ve been blogging about food for five and a half years now, and I’ve gotten some truly amazing opportunities through my site. I hope I never stop blogging, but as my Facebook profile says, I’m always looking for the next horizon. Having written my own books and for other publications, I wanted to take on a new creative project that would challenge me and help me expand both my existing skills and develop new ones.

I’m a pretty private (shy) person, which may sound strange for someone who writes about her life weekly on a public blog. I’m still surprised when friends or acquaintances outside the food world come up to me and say they’ve visited my site. I tend not to broadcast my inner thoughts and aspirations too publicly – probably stemming from my twin tendencies to be self-reliant and to fear failure. Easier to share things when they’re all finished and done, and all the rough edges hidden away behind the curtain. So yes, I downplayed this magazine for a while, even to my friends, so I wouldn’t have to answer anyone, “oh, that magazine thing I was working on? Yeah, I have no idea what I’m doing or where it’s going,” or “oh, the magazine project? yeah, that didn’t quite pan out the way I planned.”

But the time for self-doubt is over. So sated is me throwing my windows open to the world, a public statement from me and Stephanie about how we feel about food, so I hope you’ll support us, and tell all your friends about it, and let us know what you think. Visit the website to learn about the magazine – we’ll be posting up more material and updates, and when the magazine is published you’ll be able to purchase it through the site. Also, if you’re interested in contributing to sated, use the e-mail links on the site.  I mentioned that I have a hard time asking for help, but a magazine is not a two-person job, and I have no problem saying that out loud now! To fully realize the vision we have for sated, we’ll need many more talented people on our team. If you’re intrigued by the sated mission, drop us a line!

chocolate sables overhead

To help celebrate the announcement of this magazine, I’m sharing a recipe that I made for the San Francisco Food Bloggers Bake Sale last weekend. Thank you to all of you who came out and supported us, by the way – it was a great event and everyone enjoyed themselves, and we raised quite a bit for Share Our Strength!

I made a duo of cookies, one of which was Chocolate Raspberry Sablés. Sablés are one of my favorite cookies for their dreamy, crumbly texture – butter and sugar meshed into a delicate cohesion, ready to melt at the lightest bite into crisp-tender goodness in your mouth. Two secrets: don’t overwork the dough and don’t overbake. I added some freeze-dried raspberries (chocolate and raspberry are one of my favorite combinations) for a bright burst of contrast. These are wonderfully poppable – and addictive.

Also, we’re running a giveaway to celebrate sated. We are giving away two copies of the premier issue of sated to Dessert First and Desserts for Breakfast readers. There are several chances for you to enter:

1)Leave a comment on this post for one entry.

2) Leave a comment on the Desserts for Breakfast post for one entry.

3) Follow sated on Twitter and tweet about it for one entry (you do not need to post a comment here; we’ll track it through Twitter).

4) Like sated on Facebook and leave a comment on the page for one entry (you do not need to post a separate comment here).

5) Sign up to be on sated’s mailing list for one entry (you do not need to post a separate comment here).

The giveaway will run until May 18, at which point we’ll choose two lucky winners at random to receive the very first issue of sated.

 

Thanks so much and good luck! Please stay tuned for more updates, including previews of issue one!

chocolate sables

Chocolate Raspberry Sablés

makes about 3 dozen cookies
Print
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  • 1 1/4 cups (156 g) all purpose flour
  • 1/3 cup (29 g) cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 11 tablespoons (156 g) unsalted butter, room temperature
  • 3/4 cup (150 g) sugar
  • 1 large egg, room temperature
  • 1/3 cup freeze dried raspberries
  • Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl.
  • Beat butter in a stand mixer until light and creamy, about 3 minutes. Add sugar and cream for another 3-4 minutes until light and fluffy.
  • Add in egg and beat to combine.
  • Add in flour mixture and beat just until combine and the mixture starts to come together. Do not overmix - it should still be crumbly but if you press it together with your hands it will stick together.
  • Divide dough in half and roll into 1 1/2 inch diameter logs. The dough should hold together; if it does not you can mix it a little more in the mixer but try not to turn it into a completely solid ball of dough.
  • Wrap logs in plastic wrap and chill for a couple hours until firm.
  • Preheat ovens to 325 degrees F. Line baking sheets with parchment paper or silicone baking mats. Using a sharp knife, slice 1/2" thick rounds from the cookie logs. Place cookies about 2 inches apart on baking sheets.
  • Bake for 10 to 12 minutes, rotating halfway through. Remove from oven and let cool on wire racks.

Filed Under: Chocolate, Cookies, Recipes, Sated Tagged With: chocolate, cookies, raspberry, sables, sated

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Comments

  1. 1

    shutterbug says

    Apr 30 at 11:59 am

    Congrats on your new magazine! If it’s like your two blogs, I think sated will be quite the success! All the best to you! 🙂

    Reply
  2. 2

    Gerry @ Foodness Gracious says

    Apr 30 at 12:04 pm

    I think this is a great idea. So many new cook books are coming out right now which is cool, I always love new books but good magazines are few and far between. I wish you guys luck 🙂

    Reply
  3. 3

    Natalie says

    Apr 30 at 12:23 pm

    Great news! Good luck with the new magazine – sounds wonderful 🙂

    Natalie

    Reply
  4. 4

    Anna says

    Apr 30 at 12:43 pm

    I’m excited to see what you guys created, it all sounds very cool and I’m sure it will be wonderful.

    Reply
  5. 5

    Jessica says

    Apr 30 at 11:14 pm

    Definitely sounds like my kind of magazine! Also, I need to make these cookies. What brand do you use for freeze dried fruit? Do you get it from the store or online?

    Reply
  6. 6

    Barbara says

    Apr 30 at 11:35 pm

    That is terrific news. It sounds like a fabulous concept. Well done.

    Reply
  7. 7

    ellie says

    Apr 30 at 11:55 pm

    I am so excited!! This magazine sounds so amazing!

    Reply
  8. 8

    Arlene T. says

    May 1 at 12:03 am

    Congrats on Sated! I can’t wait to look through it once I win a copy!

    Reply
  9. 9

    robyn says

    May 1 at 1:00 am

    i think it looks a beautiful magazine/coffee table publication. beautiful photos!

    Reply
  10. 10

    Jen says

    May 1 at 3:29 am

    Wonderful news! Can’t wait…

    Reply
  11. 11

    Kel says

    May 1 at 3:30 am

    Congrats and best wishes on the launch!

    Reply
  12. 12

    caroline douny says

    May 1 at 3:40 am

    Congrats on your new magazine! It looks nice!

    Reply
  13. 13

    Maple Syrup says

    May 1 at 4:29 am

    This is such an amazing idea for a magazine, I’m really excited for the first issue!!

    Reply
  14. 14

    Ellie says

    May 1 at 4:29 am

    Sounds amazing! Can’t wait to get my hands on a copy!

    Reply
  15. 15

    martina says

    May 1 at 4:33 am

    good luck with this ambitious project! I’m sure it will be a huge success (and soo rewarding for you!).
    I love chocolate and the sable’ looks divine. Martina

    Reply
  16. 16

    erinn johnson says

    May 1 at 4:52 am

    Looks AMAZING.
    Nothing better in life than dark chocolate.
    Can not wait to get my hands on a copy!
    Best of luck.
    Thanks for the giveaway.
    [email protected]

    Reply
  17. 17

    Maribel says

    May 1 at 5:31 am

    Congratulations and I can’t wait to read it!

    Reply
  18. 18

    Brady says

    May 1 at 5:52 am

    Magazine looks beautiful!

    Reply
  19. 19

    Rachel says

    May 1 at 5:54 am

    Congrats! This is really exciting to hear. I can’t wait to see it!

    Reply
  20. 20

    ileana says

    May 1 at 6:04 am

    Love that cover photo for the first issue!

    Reply
  21. 21

    Carol says

    May 1 at 6:06 am

    This looks great! I am so excited for you!

    Reply
  22. 22

    Sophie says

    May 1 at 6:06 am

    Those cookies sound amazing and this magazine is awesome! I hope I win!

    Reply
  23. 23

    Pat R says

    May 1 at 6:45 am

    Kudos to you; I’d love to have a copy.

    Reply
  24. 24

    sarah says

    May 1 at 6:52 am

    oooh, awesome! gorgeous photos and delicious food– YUM!

    Reply
  25. 25

    Pat R says

    May 1 at 6:59 am

    I left a comment on Desserts for Breakfast

    Reply
  26. 26

    Darienne says

    May 1 at 7:18 am

    Congratulations on the new magazine. Hope to subscribe to it.

    I do enjoy your blog very much. Thanks.

    Reply
  27. 27

    Bryan C says

    May 1 at 7:18 am

    I’m excited. It looks good.

    Reply
  28. 28

    Mellisa Willis says

    May 1 at 7:26 am

    I would love to win, thanks!

    Reply
  29. 29

    fran says

    May 1 at 7:39 am

    No such thing as being “sated” on your recipes, musings, photos.

    I’ll take all I can get!

    Best on your new endeavor.

    Reply
  30. 30

    Deb says

    May 1 at 7:48 am

    Looking forward to the first issue! Dark chocolate, divine!

    Reply
  31. 31

    shannon says

    May 1 at 7:55 am

    so excited for the new venture! congrats!!

    Reply
  32. 32

    clarice says

    May 1 at 8:12 am

    Looks very interesting. I will keep my fingers crossed. Clarice

    Reply
  33. 33

    Rhea White says

    May 1 at 8:13 am

    I love this concept! Congratulations!

    Reply
  34. 34

    Lucie says

    May 1 at 8:15 am

    Congrats on magazine and best of luck!!
    So these chocolate sables look great!!
    Reviewed recipe but, there’s no mentioned of when freeze dried raspberries should be added to batter so based on pictures are these just sprinkled on top of each cookie after they’re baked?r
    Thanks for your wonderful blog too!!

    Reply
  35. 35

    Bianca @ Sweet Dreaming says

    May 1 at 8:43 am

    The magazine looks beautiful! Dark chocolate is my favorite 🙂

    Reply
  36. 36

    Nektaria says

    May 1 at 8:52 am

    Gongratulations!!!

    Reply
  37. 37

    Jen says

    May 1 at 8:55 am

    Beautiful photographs!

    Reply
  38. 38

    Keri says

    May 1 at 8:59 am

    mmmm. The pictures are amazing and I so need to try this! Good luck with the launch!

    Reply
  39. 39

    Maddie says

    May 1 at 9:00 am

    This magazine looks so interesting!

    Reply
  40. 40

    maggie says

    May 1 at 9:14 am

    Thanks for the giveaway!

    Reply
  41. 41

    heidi says

    May 1 at 9:15 am

    so happy to hear there will be a food magazine worth reading!

    Reply
  42. 42

    Anna says

    May 1 at 9:27 am

    Congratulations!!! How exciting! I am looking forward to reading them!

    Anna
    (Mike’s cousin) 😉

    Reply
  43. 43

    Roxanne says

    May 1 at 9:54 am

    I’m already a huge fan of this venture. I’m a big fan of food and dessert, of course, but also the fact that you’re focusing on making it a print publication. I love magazines, and although electronic versions have a “cool” factor, they always pale in comparison to the hard copy. (Oddly, I don’t feel this strongly about books vs. e-books, though!) Also: the idea that it won’t be a typical magazine you flip through, then recycle. It’ll be something you’ll want to keep. I love this, and I am very much looking forward to reading your first issue!

    P.S. I would very much be interested in contributing! I’m a photographer and writer, and food is one of my favorite subjects. 🙂

    Reply
  44. 44

    Anita says

    May 1 at 10:01 am

    Thank you for a super idea to create a special topics mag along with beautiful images. Through Desserts for Breakfast, which is very inspiring, I came to know your website today! Best of Luck to you both on this new adventure! Anita

    Reply
  45. 45

    Margaret says

    May 1 at 10:36 am

    Congrats, Anita! 🙂 This recipe looks really amazing… gotta try it! Wish you gals the best of luck.

    Reply
  46. 46

    Steph @ Lick My Spoon says

    May 1 at 10:43 am

    Exciting stuff, Anita! The preview looks stunning. Can’t wait to see it in full 🙂

    Reply
  47. 47

    michele @ i-heart-baking says

    May 1 at 11:04 am

    super super excited about this! can’t wait to read the first issue!!!

    Reply
  48. 48

    sara says

    May 1 at 11:13 am

    Oh, those cookies look so delicious! 🙂

    Reply
  49. 49

    Ava says

    May 1 at 11:43 am

    Congratulations!! A really wonderful concept, can’t wait!!

    Reply
  50. 50

    Ren says

    May 1 at 12:11 pm

    Your cover photo really makes me want cookies!!!
    Lovely.

    Reply
  51. 51

    Lucia says

    May 1 at 12:53 pm

    Congratulations!! Your project will be sure a success 🙂

    Reply
  52. 52

    Hanh Nguyen says

    May 1 at 12:57 pm

    How exciting! Can’t wait to see the first issue.

    Reply
  53. 53

    Diane says

    May 1 at 12:58 pm

    Great idea and very needed. Used to get another dessert magazine until it switched to only recipes in quantities for professionals. Best of luck!

    Reply
  54. 54

    suki says

    May 1 at 1:05 pm

    congrats on the new mag! 🙂 can’t wait to see it.

    Reply
  55. 55

    Stephanie says

    May 1 at 1:19 pm

    Congratulations, you two! So excited to check it out. I just followed on Twitter and Facebook. 🙂

    Reply
  56. 56

    Heather in SF says

    May 1 at 1:38 pm

    it was so fun to chat with you tonight, I am so excited for your both about sated! Can’t wait to see it.

    Reply
  57. 57

    Jarrah says

    May 1 at 1:40 pm

    This is really exciting – the preview photos look beautiful and if there’s one thing I love it’s a beautiful food magazine.

    Reply
  58. 58

    Lily says

    May 1 at 2:13 pm

    This looks great and congrats on the new mag!

    Reply
  59. 59

    Dorothy says

    May 1 at 3:13 pm

    I am so happy to have found both sites and the new mag.

    Reply
  60. 60

    irene says

    May 1 at 3:22 pm

    congrats…looks beautiful.

    Reply
  61. 61

    Deanne says

    May 1 at 3:22 pm

    Congratulations on your new publication, Sated!! It looks like its going to be fantastic!! I love magazines, and appreciate you going to the trouble of creating a publication!! Good Luck & BRAVO! 😀

    Reply
  62. 62

    Thip says

    May 1 at 4:00 pm

    It was great seeing at the bake sale last weekend. I’ll need your secret how you keep so healthy while baking all these yummy treats. 🙂
    Also congratulations on the new move! I can see how thoughtful you and Stephanie have put into this magazine.

    Reply
  63. 63

    Stephanie says

    May 1 at 4:06 pm

    OMG!!!! Dark chocolate. My pastor passed on his chocolate obsession to my husband and I. Want is too small of a word. Need. LOVE….MUST HAVE everything to do with dark chocolate. You’ve got me hooked.

    Reply
  64. 64

    Jade Sheldon says

    May 1 at 4:42 pm

    AHHH! So fabulous!

    Reply
  65. 65

    janet ly says

    May 1 at 5:32 pm

    looks inspiring!! =) cant wait

    Reply
  66. 66

    [email protected] Dusting of Sugar says

    May 1 at 5:37 pm

    Congrats! You guys both have such beautiful blogs, I’m sure the magazine will be wonderful. And I’ve been dying to play with freeze dried fruit.

    Reply
  67. 67

    Caroline Kuhn says

    May 1 at 6:00 pm

    What a wonderful idea! I know it will be very successful.

    Reply
  68. 68

    Vivian Mac says

    May 1 at 7:02 pm

    I can’t wait to read it!

    Reply
  69. 69

    Jun Belen says

    May 1 at 7:04 pm

    CONGRATULATIONS, Anita!! So excited for you!!

    Reply
  70. 70

    Rachel says

    May 1 at 7:21 pm

    so exited for the magazimee!

    Reply
  71. 71

    Maci says

    May 1 at 7:53 pm

    Super exciting!! And those cookies are gorgeous 🙂

    Reply
  72. 72

    Nitika D. says

    May 1 at 8:17 pm

    what a great idea! i’d love an issue 🙂

    Reply
  73. 73

    Sharon Der says

    May 1 at 8:28 pm

    Exciting news! Those cookies look divine! Now i have a craving for chocolate!

    Reply
  74. 74

    charissa (zest bakery) says

    May 1 at 8:43 pm

    love the name of your magazine and can only think the dessert duo is a publishing force to be reckoned with! best of luck to you!

    Reply
  75. 75

    christine says

    May 1 at 9:29 pm

    oh my goodness, i can’t wait! I really love the concept!

    Reply
  76. 76

    Kristiina says

    May 1 at 11:11 pm

    Congratulations! Looks amazing!

    Reply
  77. 77

    Crystl says

    May 1 at 11:36 pm

    Excited! ^_^

    Reply
  78. 78

    JJ @ 84thand3rd says

    May 2 at 3:59 am

    This looks beautiful, what a brilliant project, I can’t wait to get my hand on a copy! I am much the same way with things I’m working on, tending to downplay them and not share too much until it is at fruition. So glad this is working out for you and Stephanie 🙂

    Reply
  79. 79

    Stella says

    May 2 at 4:07 am

    Good luck with the magazine launch. I’m hoping for shipment outside the US … or an online issue. ^^

    Reply
  80. 80

    Y says

    May 2 at 4:43 am

    Congrats to you and Steph! Sounds like a magazine many bakers like myself would love to pick up and read!

    Reply
  81. 81

    Laura says

    May 2 at 6:25 am

    Anita, I have been so busy lately that I hadn’t had time to read my favorite blogs. On my day off I was catching up and luckily saw your post. I am so excited for you, this is such a great idea and I look forward to reading the magazine, which I am sure it is going to be terrific.

    Reply
  82. 82

    Amy says

    May 2 at 7:36 am

    I’d love to win. Sounds amazing!

    Reply
  83. 83

    Danee says

    May 2 at 8:01 am

    I cannot wait to see the first “chocolate” issue.

    Reply
  84. 84

    Veronica @ My Eats & Treats says

    May 2 at 8:01 am

    So excited for you! This recipe looks delicious and beautiful!!

    Reply
  85. 85

    Christine T says

    May 2 at 8:46 am

    Hi

    Congrats on your new magazine 🙂 I’m so excited for you.

    I believe your magazine will be a huge success.. I for one would love to subscribe it.

    Blessings
    Christine

    Reply
  86. 86

    karen says

    May 2 at 9:57 am

    gorgeous mag and excellent photography. best with this awesome project!

    Reply
  87. 87

    Misty in Utah says

    May 2 at 11:26 am

    YAY! Sated looks exciting! Congrats. 🙂

    Reply
  88. 88

    Kara Tait says

    May 2 at 11:51 am

    Congrats! Can’t wait to see the first issue!!

    Reply
  89. 89

    Kari Schoeffling says

    May 2 at 12:46 pm

    These look amazing! Thanks for the giveaway!

    Reply
  90. 90

    jess says

    May 2 at 1:22 pm

    so exciting! congrats!

    Reply
  91. 91

    Jen says

    May 2 at 1:28 pm

    I can’t wait! It looks beautiful!

    Reply
  92. 92

    Susan says

    May 2 at 1:30 pm

    sounds great – can’t wait to see it.

    Reply
  93. 93

    steph ( whisk/spoon) says

    May 2 at 1:40 pm

    A ‘zine?? Oh my gosh…I’m very excited to see this in hardcopy! Congratulations!

    Reply
  94. 94

    annie says

    May 2 at 1:58 pm

    Congrats! Can’t wait to see.

    Reply
  95. 95

    Stephanie says

    May 2 at 2:01 pm

    Wow…I can’t believe all the press this magazine is getting!!! By the way as a graphic designer I love the visuals and the type spfrom what I can see is well done.

    Reply
  96. 96

    Angela says

    May 2 at 2:51 pm

    Seriously cannot wait to flip through each page of what sounds like a delicious journey of thoughtful themes and gorgeous photos. I truly love that you “want readers to feel like they are being invited into their friend’s home – their friend who is eager to share her enthusiasm for food”. This sums up one of the greatest things in life for me ~ food and friendship and the experience of that celebration together. 🙂

    Reply
  97. 97

    brenda says

    May 2 at 2:52 pm

    Congrats on the mag…

    Reply
  98. 98

    Neely says

    May 2 at 3:18 pm

    Congratulations on your new magazine! The cover looks so inviting!

    Reply
  99. 99

    Renee Ting says

    May 2 at 4:03 pm

    Anita, this looks AMAZING!! Congratulations!!

    Reply
  100. 100

    Leah Tongco says

    May 2 at 4:29 pm

    I love magazines and would especially love a dessert one! 🙂

    Reply
  101. 101

    McKellen says

    May 2 at 5:01 pm

    I can only imagine how much work you have put into pulling something like a publication together. And what’s more, I am positive it will look effortless in how elegant and enthralling it will be. This is so exciting!

    Reply
  102. 102

    Kimberly Murray says

    May 2 at 5:05 pm

    Congratulations! What a wonderful addition to the food world!

    Reply
  103. 103

    Lisa says

    May 2 at 5:08 pm

    Sounds great, can’t wait to read the first issue!

    Reply
  104. 104

    sj says

    May 2 at 7:26 pm

    Yes! I am such a magazine who… person who loves magazines! fantastic idea.

    Reply
  105. 105

    Stacey says

    May 2 at 7:49 pm

    Yum yum indeed!!
    Fingers and toes are crosses!
    Congrats xxx

    Reply
  106. 106

    Tracy says

    May 3 at 6:43 am

    very excited!

    Reply
  107. 107

    Allison says

    May 3 at 7:29 am

    If the magazine is anything like your blog, Anita, I’m sure it will be a runaway success. I can’t wait to get the first issue!

    Reply
  108. 108

    The Culinary Chase says

    May 3 at 7:41 am

    Wow! These look amazing and I love the cover of your new issue!

    Cheers,
    Heather

    Reply
  109. 109

    Leslie says

    May 3 at 11:17 am

    Can’t wait to see the first issue of Sated! Congratulations. And thank you for the lovely recipe – can’t wait to try it.

    Reply
  110. 110

    Li says

    May 3 at 11:48 am

    Exciting news. Looking forward to it! Sounds fantastic.

    Reply
  111. 111

    Michelle says

    May 3 at 12:55 pm

    Congrats! That’s super exciting

    Reply
  112. 112

    Terry says

    May 3 at 1:24 pm

    Hooray for dark chocolate!
    Your magazine looks so enticing!

    Congratulations on your accomplishment!

    Reply
  113. 113

    Kathy says

    May 3 at 5:17 pm

    wow Chocolate and raspberry my favourite combination…the mag looks amazing

    Reply
  114. 114

    JoAnne says

    May 3 at 6:07 pm

    Wishing you all the best on the launch of the magazine and this exciting new chapter for you.

    Reply
  115. 115

    Emily says

    May 3 at 10:02 pm

    The magazine looks great, and the cover photo is so lovely.

    Reply
  116. 116

    Joanna @ Chic & Gorgeous Treats says

    May 3 at 10:25 pm

    CONGRATS Anita! Great news… can’t wait to check it out. It was a pity that I didn’t have to chance to meet you back in SF. Did manage to catch up with Stephanie.. hopefully will get to meet both of you together when I do pop by SF again.. ALL THE BEST!!!!!!! cheers, Jo

    Reply
  117. 117

    Zandra says

    May 3 at 11:44 pm

    Ooo! Exciting! Can’t wait to get my hands on a copy!

    Reply
  118. 118

    Amélie says

    May 4 at 9:06 am

    That looks like such a beautiful magazine! And dark chocolate, well… you’ve got my attention! I’d love to get a copy.

    Reply
  119. 119

    Ali says

    May 4 at 12:11 pm

    Mmmm what an unsual combo!

    Reply
  120. 120

    Victoria says

    May 4 at 12:36 pm

    I just discovered your blog through “Desserts for Breakfast.” Excited about your new venture with Sated magazine and can’t wait to indulge in its pages and recipes! And thanks for that delectable recipe above! Dark chocolate is my main food group!

    Reply
  121. 121

    Darci Ulin says

    May 4 at 1:28 pm

    Cannot WAIT to see your 1st publication of Sated! It reminds me of Australian VOGUE’s Entertaining and Travel magazine in it’s luscious intimacy of food! Nicely done!

    Reply
  122. 122

    Ng says

    May 4 at 5:16 pm

    I am exciting and anxious to get a copy of your magazine soon! The idea of having each issue focused on a topic is brilliant and useful. Readers get to read more on the topic and open up on ingredients that they previously don’t feel excited about.

    Congrats!

    Reply
  123. 123

    Alice Zou says

    May 5 at 5:46 am

    The magazine looks classy! I’d love to get a copy and learn more about ingredients and cooking 🙂

    Reply
  124. 124

    angelica says

    May 5 at 3:14 pm

    chocolate and gorgeous photography are perfect pairings. cannot wait!

    Reply
  125. 125

    Doris says

    May 5 at 7:09 pm

    Sounds delicious

    Reply
  126. 126

    sudhakar says

    May 6 at 1:35 am

    Well done on the magazine and the cookie pictures look luscious.

    Reply
  127. 127

    Hilary McDaniel says

    May 6 at 9:17 am

    I can’t wait for this. Great job

    Reply
  128. 128

    Jessica says

    May 6 at 11:03 am

    I can’t wait. Its going to be glorious.

    Reply
  129. 129

    Elaine says

    May 6 at 2:39 pm

    I’ve only just found you online but I am truly excited for this magazine. I love food and I love looking at it as an art rather than just a means of survival. Thank you for sharing!

    Reply
  130. 130

    Lauren says

    May 6 at 8:52 pm

    I can’t wait to get a copy in my hands.

    Reply
  131. 131

    jodie says

    May 7 at 2:39 pm

    looks beautiful and delicious.

    Reply
  132. 132

    Lamia says

    May 7 at 10:28 pm

    Can’t wait to check it out!

    Reply
  133. 133

    Amanda says

    May 8 at 8:29 am

    These look so yummy and simple! I found you via Pinterest, and I am so glad- it looks like Sated is going to be great and I love dark chocolate!

    Reply
  134. 134

    bill says

    May 8 at 12:48 pm

    i’m really looking forward to this issue as my grandfather had a chocolate shop and made all his own molded chocolates!!

    Reply
  135. 135

    Ashley says

    May 8 at 3:36 pm

    Congratulations on the magazine and for facing your fears. 🙂

    Reply
  136. 136

    Carol says

    May 8 at 5:19 pm

    This is so exciting!

    Reply
  137. 137

    Meryl says

    May 8 at 7:14 pm

    I’d love a copy!

    Reply
  138. 138

    Louis says

    May 8 at 7:15 pm

    Sounds like a great magazine!

    Reply
  139. 139

    Jen S says

    May 8 at 7:34 pm

    Congrats on the upcoming food magazine! Dark chocolate is a fantastic choice for a debut theme.
    I’m off to find freeze-dried raspberries to make these chocolate sable cookies.

    Reply
  140. 140

    Caro says

    May 8 at 9:39 pm

    these looks so beautiful and delish!! Congratulations on the new edition, looking forward to reading and devouring it’s content 🙂

    Reply
  141. 141

    Angela says

    May 8 at 10:18 pm

    Beautiful! Enter me please–I want to start a magazine for food and design at my college, this looks like lovely inspiration 😀

    Reply
  142. 142

    Caroline says

    May 8 at 10:27 pm

    Congrats! Sounds exciting 🙂 I can’t wait to read the first issue.

    Reply
  143. 143

    Julie says

    May 9 at 6:12 am

    This is so exciting! The world needs more beautiful food magazines. Can’t wait to see the first issue.

    Reply
  144. 144

    Virginie says

    May 9 at 6:15 am

    What a perfect theme for a first issue. Well done!

    Reply
  145. 145

    daph says

    May 9 at 7:14 am

    love the magazine cover, congrats on your new endeavor!

    Reply
  146. 146

    Emily says

    May 9 at 11:24 am

    Can’t wait to read the new magazine! I’m getting hungry just looking at the pictures…

    Reply
  147. 147

    Esther says

    May 10 at 2:09 am

    Congratulations! It’s always exciting & scary to start something new, but the magazine looks like it’s going to be great. 🙂

    Reply
  148. 148

    Maggie Mac says

    May 10 at 8:34 am

    I would love to win your fabulous magazine!

    Reply
  149. 149

    Elizabeth @ The Dapper Paper Co. says

    May 10 at 11:49 am

    wow, love the photography! looks great!

    Reply
  150. 150

    robin says

    May 10 at 6:01 pm

    so beautiful!

    Reply
  151. 151

    parisbreakfast says

    May 11 at 1:52 am

    Bravisimo Anita!!!

    xxcarolg

    Reply
  152. 152

    sandie says

    May 11 at 7:17 pm

    Sounds awsome! Very inspiring

    Reply
  153. 153

    Abigail says

    May 12 at 9:36 am

    Congratulations! Looks fantastic!

    Reply
  154. 154

    Yvonne says

    May 12 at 11:08 am

    🙂

    Reply
  155. 155

    theresa/t does wool says

    May 12 at 2:23 pm

    congratulations on a beautiful publication

    Reply
  156. 156

    Melanie @ MelanieCrutchfield.com says

    May 13 at 1:46 pm

    I want to put these things in my face (& win a copy of your first issue—hooray!).

    Reply
  157. 157

    lin says

    May 13 at 7:48 pm

    Good luck with your magazine! Your cookies ound divine.

    Reply
  158. 158

    Allison says

    May 13 at 8:11 pm

    This is so awesome! Congratulations!

    Reply
  159. 159

    London Cooking Classes says

    May 14 at 7:37 am

    Congratulation on the magazine! I know it will be just as successful as your blogs. It looks fantastic!

    Reply
  160. 160

    tea_austen says

    May 14 at 3:04 pm

    Congratulations, Anita! What wonderful news.

    Reply
  161. 161

    Esther says

    May 15 at 8:03 am

    Congrats on and good luck with your magazine venture…..the first issue looks stunning!

    Reply
  162. 162

    Cori says

    May 15 at 5:51 pm

    Congratulations on this beautiful and exciting magazine.

    Reply
  163. 163

    Orchid says

    May 15 at 8:46 pm

    You have no idea how ridiculously excited I am for this magazine! Can’t wait for the release of Sated! 🙂

    Reply
  164. 164

    amy says

    May 16 at 7:52 am

    Congratulations and thank you for offering the giveaway. I only recently came across your site and I love it. In an odd way, you have given me confidence, so thank you. I used to always shy away from desserts, but now I take them on with no fear!

    Reply
  165. 165

    Michelle says

    May 16 at 9:15 am

    Beautiful photos! Love the recipe + the magazine 🙂

    Reply
  166. 166

    Susy says

    May 16 at 12:06 pm

    Hi Anita! Congratulations, I think this is soo exciting! I have been a long time reader of your blog and I absolutely love it! Always wanted to tell you that. 🙂
    I hope I’m a lucky winner!

    Reply
  167. 167

    Didi Yoh says

    May 16 at 6:57 pm

    Can’t wait to be SATED!!!!!

    Reply
  168. 168

    Peter says

    May 16 at 7:48 pm

    Reading your description of your new adventure is like talking to a good friend. Congrats on undertaking this wonderful journey.
    I knew of Stephanie’s blog but yours is getting added to my feeds this instant 🙂

    Reply
  169. 169

    Are says

    May 17 at 12:01 am

    Here comes another winter of long shadows and dark chocolate.

    Reply
  170. 170

    e. says

    May 17 at 9:03 am

    Congrats! the picture look awsome and these sablés sure make me hungry!!

    wish you luck and will definitely follow this great project!

    Reply
  171. 171

    Lillian. says

    May 17 at 9:12 am

    what a wonderful concept! I can’t wait to see it!

    Reply
  172. 172

    Mel says

    May 18 at 9:20 am

    My waistline is going to feel this!!!!!

    Reply
  173. 173

    Tressa Bruess says

    May 18 at 12:48 pm

    Congratulations, on the new mag! Looking forward to reading and trying out the recipes!

    Reply
  174. 174

    Lorena Sims says

    Jun 7 at 11:23 pm

    I’m getting anxiety just thinking about the Magazine! I saved the cover pic and just keep stareing at it. : )

    Reply

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about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, baby girl, and rescue cockapoo Snickerdoodle. More about pastrygirl

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