One near-axiom of opening a business is that there will always be unforeseen obstacles. The trick is whether you have the agility to sidestep these pitfalls and maintain as much forward momentum as possible. When I first learned about Tell Tale Preserve Company, the storefront was projected to open by the end of this year. […]...
{Sweet San Francisco} The Society Bag: Tell Tale Missive One
Smoked almond brittle from the November Society bag. What’s a pastry kitchen with a not-yet-open storefront to do? You could start supplying local coffee shops with morning comestibles. You could also start a monthly sweet subscription service and provide people with a veritable bag of goodies to enjoy and hopefully become addicted to. I think […]...
{SF} A Foodie Weekend in Three Acts
Act I. “Pour Yourself a Stiff Drink, There’s a Lot More to Come.” The kickoff party for Scharffen Berger’s annual Chocolate Adventure Contest has become an Orson tradition. Exotic drinks, whimsical nibbles, and a whole lot of chocolate cupcakes. The theme this year for the Chocolate Adventure Contest is cupcakes – devise a cupcake made […]...
{Sweet San Francisco}: A Tale of Tell Tale
{Sweet San Francisco} Cocoabella: Like a Kid in A Candy Store
When a pre-packaged box of chocolates just won’t do, CocoaBella Chocolates comes to the rescue with their handpicked selection of chocolates from around the world. My favorites include Christopher Elbow, Marquise de Sevigne, and Valrhona. Brett Beach, one of the founders of Madecasse Chocolate, conducting a tasting of his chocolate bars at the store. See […]...
{SF} A Soy and Chocolate Pairing with Michael Recchiuti
A week ago I got the opportunity to attend a most intriguing presentation and I'm eager to share the experience with you! The event was a Soy and Chocolate pairing, part of Michael Recchiuti's Taste Project where he combines his renowned chocolate with another unexpected ingredient, such as cheese, beer, or salt. As Michael explained to […]...
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. 
