When most people talk about becoming a pastry chef, it’s usually French pâtisserie they are referring to: puff pastry, buttercream, profiteroles, chocolate ganache. Can you imagine making crème brûlée or pâte sucrée by any other method than the French way? And yet, it’s a French pastry chef who is trying reinvent the classics of French pâtisserie. In […]...
A Dispatch Before August Ends
A New Professional Pastry Program at the SF Cooking School
The San Francisco Cooking School – a new opportunity to learn from some of the city’s best culinary talents. All photos in this post courtesy of SFCS. When I get asked about going to pastry school, I have a shortlist of schools I usually guide people towards. Therefore, I was excited when I heard […]...
Summer Olallieberry Cheesecake For Mom
Six Months
Fair warning: this post is not about food. If you’re not into reading about another mom gushing over her baby, I promise my next post is dessert-related. However, I’ve been lucky enough to share some of the important events in my life on this site with you, my lovely readers, so I hope you enjoy […]...
TCHO Milk Chocolate Chip Brown Butter Cookies
Ok! Recipe post, finally. I’ve been trying to get this up for a while! A TCHO chocolate-dipped ice cream cone last weekend gave me the final push to get these photos processed and up. I recently got a box of some of TCHO’s latest offerings, including their milk chocolate baking discs and Mokaccino chocolate bar. […]...
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. 
