Search

The article focuses on the expertise of U.S. chef Hasty Torres who is known for specializing in making and preparing chocolate-based desserts. Torres owns a retail shop called Madame Chocolate at Beverly Hills in California which sells chocolate-dipped Cheerios and peanut butter cookies. She acquired her knowledge and skills in making pastries at Le Cordon Bleu in Pasadena, California.

Features various pastry recipes offered at the Lark Creek Inn in Larkspur, California. Includes Blueberry and Banana Brown Betty; Strawberry and Rhubarb Pandowdy; Plum and Ginger Crisp; Peach and Raspberry Crumble.

Highlights the contribution of pastry chef Jennifer Millar to Garibaldi's restaurant in Oakland, California. Experience of Millar in pastry making for retail and restaurants; Preference for organic ingredients in baking seasonal menu; Concern over the shortage of labor in the restaurant industry.

The article describes the author's investigation into banana-cream pies in the Los Angeles area. Jin Patisserie in Venice, California serves its pie with caramel bananas and mascarpone cream set in a gossamer-like sponge cake topped with tiny dots of chocolate. The Apple Pan and Pie 'n Burger in Los Angeles and Pasadena both served great hamburgers, but the author preferred Pie 'n Burger's banana-cream pie.

This article features several Persian restaurants in Los Angeles, California. Assal Pastry, a cubbyhole in an Orange County strip mall, finds a place for the two kinds of pastries that Persian culture indulges in. The wide selection of French confections would do justice to any patisserie, but it is the fineness of the Persian cookies that puts the bakery in a category of its own. The cool and calming respite in Attari Sandwiches is set in a leafy courtyard off Westwood Boulevard. INSETS: HELLO HALAL!;IN THE DOUGH.

Focuses on the Brent County Mart bakery and cafe in Santa Monica, California. Type of pastry offered in the bakery station; Other menu offerings of the establishment.

The article presents a list of restaurants in Los Angeles, California. Brick Dome Pizza located in Santa Monica Boulevard offers Italian cuisine. Café Marco located in Santa Monica offers Gourmet coffee and pastries. Quality Food & Beverage offers American and California cuisine for daily breakfast, lunch, and brunch.

Features several restaurants that serve cakes and pastries in Los Angeles, California including Boule, Buttercake Bakery and Comparte's. Types of pastries and baked products sold; Quality of food and service; Food prices.

The article offers information on various classes offered by several cooking schools in California in October 2010. A Fall Flavors pastry making class, in which students will be mixing pumpkin, cinnamon and spices, is offered by Kiss My Bundt Bakery in West Hollywood. Fukiko Miyazaki, chef-owner of Studio Nihon in Santa Barbara, will conduct multicolored rainbow rolls sushi class on October 16. One of the courses provided by Venissimo Cheese in San Diego is Getting to Know Cheese on October 8 and 25.

The article offers a look on downtown Los Angeles, California. Restaurants in the place include Bottega Louie which offers pastas and thin-crust Neapolitan-style pizzas, the Latin restaurant Rivera, and Wurstküche which has gourmet sausages and fries. Other recommended sites for travelers are the art galleries and the Ooga Booga store which has photo books, designer threads and prints, and stores like Mikawaya which has pasties and Daikokuya which offers bows of ramen.

The article presents information on restaurants, considered as dinner spots, that serve breakfasts in California. Out the Door in San Francisco is said to offer a Vietnamese-style breakfast. It notes that move of Ad Hoc in Napa Valley to expand its dinner menu to Sunday brunch that often starts with a yogurt parfait and a basket of pastries. Among those being offered at Chop Bar in Oakland are granola and blueberry corn muffins.

The article offers information on a search made for the best pie in Los Angeles, California. For the search, "Los Angeles Magazine" associate editor Leilah Bernstein polled friends, coworkers, and fellow foodies on which establishments were their favorites. Food blogs and message boards expanded the options.

The article features the pastry shop Boule, located in Beverly Hills, California. It notes that some people consider the pâtisserie as the state's equivalent of Ladurée. The shop offers sugary treats arranged like diamond jewelry under glass cabinets as well as savoury delights including rosemary and lavender salt, vinegars scented with fig and persimmon and local artisanal honey.

The article features the Real Pie Co. in Sacramento, California. The company, owned by Kira O'Donnell, uses local ripe fruits for its pies. Several pies available from the company include potpies and quiches. It also offers both full-size and individual versions of pies, tarts and galettes. A contact information is provided.

The article focuses on the success of pastry chef Elizabeth Falkner. After working at restaurants like Rubicon and Masa's in the early 1990's, she established two dessert emporiums, the Citizen Cake and the Citizen Cupcake in San Francisco, California, wherein she established her reputation. In 2007, her greatest pastry recipes will be compiled in a book titled "Demolition Desserts" for publication.

Provides details on the pastries available at the Italian bakeshop Massimo's Delectables in Los Angeles, California for the 2001 Christmas season. Description of the pastries; How owner Massimo Moro started the business; Historical background on the panettone farcito pastry.

The article focuses on the La Boulangerie bakery in Fresno, California. The bakery offers various types of pastries, cakes and breads and also meets the needs of the lunch crowd with sandwiches, soups and salads. It also supplies bread to wholesale customers. According to Lisa Newton, the manager of the bakery, it is a friendly place where employees know the regular customers by their names.

Interviews Michelle Myers, pastry chef and owner of Sona restaurant in Los Angeles, California, about the opening of her new Boule patisserie. Reason for deciding to open a patisserie; Origin of the term Boule; Hiring process she adopted for her restaurants; Difference between the macaron and the macaroon.

Focuses on the success of the business enterprise Brownie Baker in Fresno, California. List of the pastries baked by the company; Factors enabling the success of the enterprise; Expansion of the company into the gourmet market.

As a member of a traditional Chinese-American family, chef Mimi Young was on a respectable academic path. She'd majored in English Literature in college and graduated with honors. She'd then enrolled in the film program at San Francisco State. Of course, even these fields were a departure for a family that considered a good career to be a scientific one. One of Young's brothers was an engineer, the other an architect, and two of her cousins were physicians. So it came as quite a jolt when Young, who'd tired of graduate-school studies that were "dragging on" as she puts it, told her parents that she had a new vision for her future. Today, Mimi Young is the pastry chef at San Francisco, California's Scala's Bistro, an upscale and perennially popular restaurant in the Union Square district.

Presents the recipe for citrus panna cotta by pastry chef Christopher Herrera in San Francisco, California. Main ingredients; Method of preparation; Addition of confectioneries.

Features the chocolate tart with creme fraiche sorbet, prepared by pastry chef Michel Willaume of Ritz-Carlton in San Francisco, California. Method of preparation; Garnish.