"The fall dessert menu includes a caramel upside-down cake, the best banana pudding ever made (my words), a plant-based mocha cookies & cream cake, cookie butter brownie bars, a pumpkin swirl crunch mini Bundt, a coconut pineapple cake slice, chocolate Boston cream pie, and the otherworldly guava chiffon cake that was the calling card of H&P's San Jose business a few years back."
""When we bake, I don't want to exclude anybody," Tamara says. "I want everybody to be able to enjoy something, so that's why our products are fairly priced and you can get yourself a little treat. I don't say, 'Hey, you have to order an X amount before you can do pickup.' I want everybody to be able to enjoy all the products that we make.""
Tamara Esparza and her husband Vinnie found a kitchen in Emeryville and will accept new orders for weekend pickups. Honey & Pearl's new online shop opens on Wednesday, with the first pickup days scheduled for October 25-26. The fall menu features a range of desserts including caramel upside-down cake, banana pudding, a plant-based mocha cookies & cream cake, cookie butter brownie bars, a pumpkin swirl crunch mini Bundt, coconut pineapple cake slice, chocolate Boston cream pie, and the signature guava chiffon cake. Prices start at $4.75 for dessert cups, with six-inch cakes from $24 and the Boston cream pie at $36. Plans include adding savory items like quiche and sausage rolls, with a focus on fair pricing and no minimum order requirement.
Read at 48 hills
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