I’m excited to see an increasing number of globally-inspired bakeries rising into the spotlight in the Bay Area’s ever-growing pastry scene, opening people’s eyes to a world of sweet pastries beyond just American and French-inspired treats. Asian bakeries have always flown a bit under the radar, but several modern new chains are making Asian pastries […]...
{Pastry School} The International Culinary Center in Campbell, CA
{Sweet San Francisco}: Best Pies in SF (and a bit beyond)
Although the Bay Area has been enjoying a renaissance of fancy pastry classics like croissants, macarons, and kouign amann, it also has a soft spot for the simpler sweets, like pie. Pie San Francisco style usually means handcrafted with the the best, locally sourced ingredients, original takes on traditional flavors, and, of course, a […]...
I'm Back! A Pastry Class at SFBI
White Chocolate Mousse Cake with Raspberry Filling Hello dear readers, It's been a long hiatus (at least it feels that way to me!) and I've sorely missed blogging and sharing my thoughts with all of you! The last month is probably the longest I've gone without writing on this site, and I realized how much […]...
Thinking about Pastry School?
June has been quite the whirlwind – I feel like someone's put my life into a KitchenAid and turned it on high. Obligations and distractions abound, all conspiring to keep me out of the kitchen. I made some frozen yogurt popsicles last week and I still haven't managed to get a post written about them. […]...
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. 
