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 […]...
Pierre Hermé Macarons at SF Cooking School
SF Cooking school macaron class It’s been a while since my pastry school days, and oftentimes I feel the itch to get back into class to keep up with the newest trends, brush up on old skills, or just to be around some nice shiny professional equipment again. After talking to chef Nicole Plue about […]...
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 […]...
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. 
