Dessert

Gluten-Free Cupcakes for Free, Sunday at Sibby's Cupcakery

By Mollie McWilliams Thu., May 2 2013 at 5:05 PM
Categories: Dessert, Gluten Free

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Sibby's Cupcakery/ Facebook
Friends who once ate French bread and pasta like there was no tomorrow have traded their wheat, barley, and rye for spelt, rice, and oats. If your almond flour-only peers aren't one of the 1 in 133 people who have celiac disease and really can't eat that bread bowl, then they're part of the growing movement of going gluten-free. According to Time magazine, it may just be a trend, but we feel you may have figured that out yourself. Either way, gluten-free foods are flooding the market, including these cute desserts from Sibby's Cupcakery. And they're good.

While we've never tried Sibby's gluten-full cupcakes, these were moist, spongy, and we'd eat more, except we finished the box they sent us. We would have eaten them slower if we would have realized their mini-cupcakes are $27 a dozen.


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Sweet Beat

Littlejohn's Candies Recalls a Time Gone By

By Pete Kane Tue., Nov. 27 2012 at 9:45 AM
Categories: Dessert, Sweet Beat

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Pete Kane
Sometimes, if you endure long enough, the trends come to you.

That's the way it is for Littlejohn's Candies, a Los Angeles institution for 88 years that has opened a second location in San Francisco on Nov. 19. Through the windows at 1422 Market Street you can watch brothers Chris and Mike Graves hand-dip their caramels in small batches, using a recipe that dates to the original 1920s owners, whom Mike bought out in 1984.

See also:
- Dandelion Chocolate: Now Open!
- Chocolate Lab Is an Elegant Extension of Recchiuti Brand
- Two-Buck Chocolatier: Capsule Chocolates


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candy, chocolate, confections, Littlejohn's, sweets
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Dessert

Donate One Warm Coat, Scarf a Sweet Treat

By Tamara Palmer Thu., Nov. 15 2012 at 12:35 PM
Categories: Dessert, Food for a Cause, Palmer, Sweet Beat

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Flickr/markevnic
Goody Goodie's old-school chocolate chip cookies.
From November 26 to December 10, 18 local pastry chefs will reward your donation of a coat to their One Warm Coat charity drive with a nice bite of dessert. For example, Prospect is giving out its addictive sea salted and cocoa nibbed caramel corn, Farallon is making walnut caramels and chocolate raspberry macarons, COCO500 has a chocolate peanut butter layered truffle, and Goody Goodie Cream and Sugar is offering an old-school chocolate chip cookie.

See Also:
- Tout Sweet: Get a Sugar Rush at Union Square's New Patisserie
- San Francisco's Best Chocolate Chip Cookies
- San Francisco Chefs Want You to Eat Your Vegetables for Dessert


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One Warm Coat
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Mission

Dandelion Chocolate: Now Open!

By Christina Spittler Wed., Nov. 14 2012 at 10:20 AM
Categories: Dessert, Mission, Opening

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Molly DeCoudreaux Photography
The main room and factory floor at the new Dandelion Chocolate.
Chocoholics and Cathy cartoons rejoice! As of today, The Dandelion Chocolate factory and cafe is officially open for business! Now you can finally watch your chocolate being made and eat it too. The Valencia street location is Dandelion's new, fully functioning chocolate factory complete with a bean room, roaster, melangers (chocolate-maker speak for giant vat of liquid deliciousness), tempering machines, and a massive bar wrapping machine. And the best part is the entire operation is on display for you to see.

See also:
- Dandelion Chocolate: Touring the Dogpatch Factory
- Sampling TCHO's New Line of Confections
- Two-Buck Chocolatier: Capsule Chocolates


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Dessert

Celebrate "Wafflesgiving" This Sunday

By Anna Roth Tue., Nov. 13 2012 at 3:35 PM
Categories: Dessert

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Chrissy's Waffles owner Chris Bottorf.
All you waffle lovers out there now have something else to be thankful for. Waffletacular pop-up Chrissy's Waffles is back this Sunday with a special "Wafflesgiving" event at Biondivino Wine Boutique from 12-3 p.m. Chow down on an Anson Mills cornmeal waffle with bacon, butter and Italian cherries, or go the dessert route with a sweet potato waffle with maple syrup and creme fraiche.

See also:
- Three Places to Get Your Waffle On
- Reading the Waffle Iron at b.street
- #Waffletoberfest Brings Fall-Inspired Doughnut Waffles to Your Weekend


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Dessert

Top 5 Unusual Cupcake Flavors in San Francisco

By Rae Alexandra Thu., Oct. 4 2012 at 9:45 AM
Categories: Dessert

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Flickr/CJ Isherwood
We only wish we could find an Animal cupcake somewhere in S.F.
The point cupcake mania really started taking hold in our hearts was in 2005 when Saturday Night Live did their "Lazy Sunday" skit. The sight of Andy Samburg and Chris Parnell taking huge bites out of delicious looking cupcakes while rapping about New York City's Magnolia bakery got our sweet teeth champing at the bit. Seven years later, the cupcake craze is still going strong and cupcake connoisseurs aren't afraid to push boundaries with some truly odd cakey concoctions. Here are the five most unusual cupcake flavors we could find in San Francisco.

See also:
- San Francisco's Top 10 Cupcake Spots
- Chili Lime Cupcake Hits Every Taste Sensation
- Cupcake Wars: The Problem With a Cupcake Show Is That It's a Cupcake Show

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American Cupcake, Cako, Cupcake Cove, Cups and Cakes Bakery, Let's Cupcake
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Dessert

4505 Meats' New Marshmallow Bar is a Real Cereal Killer

By Lou Bustamante Thu., Jul. 5 2012 at 12:15 PM
Categories: Dessert, Embarcadero, Meat

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Lou Bustamante
The era of pork in desserts has been slowly fading--and for good reason. We've seen bacon in chocolate bars and fast food sundaes, [insert any pork product here] ice cream, and pork belly everything, usually having more shock than gastronomic value.

Joining the small canon of producers whose products actually work because of the porky enhancements (not despite them) like Humphry Slocombe, Dynamo Donuts, and Fat Face is 4505 Meats with their new chicharrones fortified Cereal Bar ($4).

The bar is texturally dense and crispy, the chicharrones keeping their crunch, all mortared together with the puffed rice and marshmallow. The dusting of spice and salt on the pork skin contrasts wonderfully with the sweetness of the bar, providing relief to the sugariness that normally overwhelms us halfway through. Don't expect light: each bar contains the equivalent of a bag and a half of the 4505 chicharrones.

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chicharrones, Ryan Farr, snack food
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Dessert

Genuto: Vegan Gelato Goes Nuts

By Camila McHugh Mon., Jun. 18 2012 at 8:30 AM
Categories: Dessert
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Camila McHugh
Gourmet vegan chef Barry Schenker has long been transforming the specialities of Berkeley's "Gourmet Ghetto" into vegan variations. Now he's booting the dairy from gelato, citing the rich ice creams of Chez Pannize as a goal and the lackluster frozen vegan treats on the market as inspiration for Genuto.

You might have guessed from its punny name that Genuto also eschews all forms of soy or rice replacement milk and is entirely nut-based. The nuts provide the rich, creamy texture we expect from ice cream.

With summer coming and the lines at Bi-Rite not getting any shorter, we decided to give Genuto's seven flavors a try. Most of our taste-testers were not vegan or even vegetarian, but Schenker is adamant that Genuto is so good you don't need to be. Genuto is certainly even more appealing for Vegans, animal activists, and the lactose intolerant.

So, let's get to the dessert. We made sure to let the pints sit out for the recommended 15 minutes at room temperature, and the bite I snuck before then confirmed that the creamier texture came with the wait. Even after 15 melting minutes, I'd describe the texture as more smooth than creamy, but a vegan in the crowd begged to differ, waxing poetic about the rich and creamy texture. There was definitely less iciness and none of the chalkiness that you often find in vegan ice creams. 

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gelato, genuto, ice cream, taste test, vegan
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Holidays

Poco Dolce Chocolate Caters to Dad's Sweet Tooth with Father's Day Specials

By Camila McHugh Wed., Jun. 13 2012 at 9:00 AM
Categories: Dessert, Holidays
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Camila McHugh
Poco Dolce has got Dad's back. Or maybe your back as to what to get Dad for Father's Day.

Poco Dolce, which literally translates from Italian as "not too sweet," has crafted a basket of limited edition goodies with dear old dad in mind. First they won us over with their Olive Oil Sea Salt Bar, and now they've done it again. We stopped by their warehouse and were greeted with samples from this new collection. We nibbled on the Porter Truffles with crushed almonds and the Whiskey Bon Bons, but the Spicy Peanut Brittle had us surreptitiously stealing seconds.

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chocolate, father's day, peanut brittle, posox
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Mission

La Victoria Bakery: Re-inventing the Concha and Other Mexican Breads

By Camila McHugh Wed., May 30 2012 at 9:00 AM
Categories: Dessert, Mission
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Camila McHugh
When Chef Luis Villavelazquez joined La Victoria Bakery as head pastry chef almost a year and a half ago, he wanted to perfect pan dulce classic, the concha. As I take a bite of a fluffy white concha I've chosen out of the display case, I find the dough is soft and almost chewy. It is dense like the conchas I remember from Oaxaca, and the sugar topping is not an attempt to distract from dry bread but simply an elegant final touch. 

Now that Villavelazquez' has perfected the concha, he wants to reinvent it.

Villavelazquez has a vision for a dough infused with cacao nibs, little pieces of raw chocolate. He gets some nibs out for me to try, they are crunchy and bitter like espresso beans, but Villavelazquez is sure they'll work wonders in this redesigned concha. He jokes that he might be shooting himself in the arm because of the high demand he anticipates for this concha 2.0, which he plans to top with freeze dried strawberries in lieu of the traditional sugar.

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Tags:

concha, la victoria, mexican, mission, pan dulce, villavelazquez
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