|
Eats - Bakeries
Cities covered: San Jose, San Francisco
For the adventurous
Go to the Vietnamese mall at the corner
of Story and McLaughlin in San Jose. Visit the
Vietnamese bakery in the front of the mall (near
the plant place) and look through the cake coolers.
They have the oddest tropical fruit flavored cakes
I've ever seen, plus the freshest popovers I've found
(tender and moist) in San Jose so far. The almond
cookies (though a bit pricey) are worth it...by far
my favorites. 10/03/2006 |
Citizen Cake
399 Grove St.
San Francisco, CA 94102
415/861-2228
www.citizencake.com
$$$
Expensive, but very nice in a chi-chi way. It's right by Hayes
Valley so we pass it a lot. Pastries are first rate (tiny,
fancy) and the coffee is good. Service is first-rate as you
would expect from the prices. It's very easy to drop $50 here
on cookies, so for gods sake eat something substantial before
you go. 9/21/2005
Euro Delights Bakery & Cafe
1816 Tully Rd. Ste. 190
San Jose, CA 95122
$$$
Scott and I stumbled on this place while roaming around after
lunch in Lion Plaza in the Vietnamese neighborhood at King
and Tully. If you haven't been to this shopping center you
need to go. Scott noticed the three waffle irons out front,
and I said, "Oh, yeah, the green waffles. We should get one." The
green waffles, in case you haven't had one, are usually made
fresh and are flavored with coconut and screw pine, the latter
I didn't know about. The green color is probably food coloring,
but they look nicer that way.
As Scott waited
for the waffle, I wandered in and noticed they sell Côte
d'Or and Valrhona chocolate bars. I wandered further and
saw they also had a nice selection of fancy cakes, one
of which was jiggling. I had to have it, of course. It turned
out to be composed of flavored agar agar layers flavored
(in sequence) with lychee, coconut shavings, coconut cream,
and coffee with milk. The top was decorated with five orchids
made from the same material. Agar agar, for those of you
who don't know, is a gelling agent made from seaweed, the
main difference being that the consistency is less tender
than, say,
Knox gelatin, and more filling. It was fabulous. So fabulous
that Scott made me take pictures of it. We'll return for
other
cakes,
although
in truth probably one of the wheat-based examples. (11/04)
|
