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South Bay Accent - Oct/Nov 2015

October/November 2015 59 RONS E Sweet and savory sensations from the South Bay’s patisseries and bakeries RINGUMEAN AIRY CAKE crowned by thick swirls of silky, intensely chocolatey icing. Right-out-of-the-oven bread with a crunchy exterior that contrasts with a warm, soft crumb as delicate as baby skin. Since we eat with our senses, carbs have an absolutely unfair advantage. They entice us away from stringent diets and are so often the centerpiece of major events. Just inhale the voluptuous aromas inside a bakery, and your body will instantly respond, regardless of your intentions. ¶ The food renaissance that has blossomed in the South Bay in the last couple of decades has recently—to the delight of most of us—been expanding in the pastry and bread arena. Today, our restaurants are better than ever, farmers markets seem to be everywhere and grocery stores are upscaling their wares. And finally, sophisticated baked goods have been proliferating like our flourishing economy. ¶ San Francisco and Berkeley/Oakland might still be ahead of us culinarily, but we’ve been catching up. Sure, our northern neighbors have renowned places like Tartine, La Farine, b. patisserie and Craftsman & Wolves that get written up across the nation, but the carb-delivery scene in the South Bay has been simmering of late, including a slew of new microbakeries, high-end pastry shops and recent bakery spinoffs of upscale restaurants. » BY SUSAN HATHAWAY | PHOTOGRAPHY BY RACHAEL OLMSTEAD TOP: SHUTTERSTOCK


South Bay Accent - Oct/Nov 2015
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