Like many a visitor to Paris, I left with an ever-burning desire to return. I’ll peruse Instagram feeds filled with images of pastries, the Eiffel Tower, and chocolate shops, just to reminisce about the time I was there. Fortunately sometimes something comes along to remind me just how good I have it in the Bay Area. […]...
Chinese Steamed Buns at the SF Cooking School
Soft, fluffy, cloudlike steamed buns are a cornerstone of Chinese cuisine. They form the pillowy base for all kinds of toppings and fillings both savory and sweet, or they can even be eaten alone. A visit to a Chinese bakery or dim sum house isn’t complete without seeing trays of piping-hot tennis-ball sized buns filled […]...
{Weekend Break}: Sunset Celebration Weekend
Sunset Magazine is practically synonymous with the good life in California: relaxed, open-air ranch homes, fresh, unfussy cooking, lush gardens filled with blooms, long drives up and down the coast. If you’ve been to Sunset’s Celebration Weekends, you’ll know their headquarters capture the essence of the West Coast perfectly....
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, daughter, and dog Max. 
