Although I grew up with a host of Asian fruits in my house, from persimmons to longans, it did take me a while to warm up to lychees. In their hard, forbiddingly pointy shells, they looked like miniature cousins of the fearsome durian. And the soft white fruit inside was jelly-like and gushy, with a […]...
A Study in Shortbread
Shortbread is one of my very favorite cookies, vying with chocolate chip for the top spot. The best shortbread have an inviting pale golden exterior promising a fine, sandy texture that crumbles into rich, buttery happiness in your mouth. I’ve tried many a shortbread over the years in the quest to find the perfect one, […]...
Peach Tarte Tatin
The farmer’s markets are overrun with stone fruits now, baskets tumbling-full of gold and rose hued peaches, nectarines, apricots and plums. There was a particularly gorgeous display at the Crocker Galleria market yesterday that made me wish I hadn’t left my camera at home, a vibrant stripe of summer sunshine piled across the table. […]...
Staging at Myth
photos from Myth website I’ve had the wonderful opportunity to stage twice at Myth, a French/California restaurant in San Francisco’s Jackson Square area. I will get to the food very shortly, but I also wanted to mention that Myth is one of the loveliest restaurants I’ve been to, both cozy and elegant, grand and […]...
Chocolate Caramel Mignardises
It is probably no surprise to anyone that dessert is one of my favorite parts of any meal, which is why I was so delighted the first time I was treated to mignardises at a restaurant. Mignardises, from the old French word mignard, meaning pretty or delicate, is the perfect word to describe the little […]...
Pastries on Vacation
Last week I went on a brief baking hiatus and took a little trip down to southern California, where palm trees, beaches, and Hollywood awaited. Even though I can’t complain about the weather in San Francisco, the blue skies and endless sands down there fulfilled my vacation requirements perfectly. Maybe it’s also the ubiquitous […]...
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. 
