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 […]...
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. 
