#pastries

#pastries

Join us for our upcoming launch event celebrating the debut of a first-of-its-kind culinary collaboration between One65, an award-winning patisserie, and Savor, the revolutionary Bay Area company behind the world's first carbon-based, animal- and plant-free butter. Be among the first to taste bonbons made with Savor butter, now officially available for sale at One65. Enjoy free samples of these world-premiere confections and mini pastries made with Savor's breakthrough ingredient, all while learning more about how this partnership is redefining indulgence.

There are a lot of decisions to make at Asha near Union Square. Many of their drinks come with a list of follow-ups-sweetness and ice level preferences, milk choice, and even add-ons for seasonal fruit purees like mango, blueberry, and mango. All that customization means a drink that you'll more than likely be happy with, but it might end up taking a bit of time to make.

Excellent espresso drinks and solid matcha are on hand at this minimalist coffee shop in Laurel Heights.

The biggest difference between a hand pie and a turnover is the dough that the filling is encased in. Hand pies are usually made with pie dough, while turnovers are traditionally made with puff pastry.

However, steeped down in my pastry-driven soul was a healthy dose of skepticism because how can something look SO beautiful and also taste delicious? See, I've worked in bakeries and I know first-hand that at times (I am trying my best to be careful here) the fancy, high-priced, fussy treats can fall flat on flavor.

If a pastry is simply, utilitarianly a food item that is made from dough, then shaped and baked, cookies totally qualify.

Like the side dishes at Thanksgiving dinner, sometimes it's the supporting characters that make something great. Breadbelly’s kaya toast is a must-try, but everything shines.