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Pie Me Up
Whether you want to bake it yourself—or pretend like you did—here’s all you need for the perfect slice.
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by Roxanne Webber
posted on October 25, 2007
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Whole Lotta Love
Nob Hill newbie Lotta’s Bakery is the latest project by veteran Bay Area pastry chef G. Earl Darny, who has worked for the past 17 years at such restaurants as Bay Wolf and Stars. We like the classic apple pie ($18), which is made with an all-butter crust—but be on the lookout for other goodies, such as cranberry tarts, mincemeat pie and persimmon pudding. 1720 Polk St., 415-359-9039
photography by Stefanie Michejda
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Making the Grade
On his latest trip to Sri Lanka, Jing Tio—dedicated spice hunter and owner of Le Sanctuaire—discovered alba-grade (the highest rating awarded to cinnamon) Ceylon Cinnamon Sticks (about $10 for 8 ounces). intensely fragrant and flavorful, they have a higher percentage of essential oils than does lower-grade cinnamon. Le Sanctuaire, 315 Sutter St., fifth floor, 415-986-4216
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Dough-to-Go
Head to Liberty Bakery, housed in a petite cottage behind the perennial Bernal Heights neighborhood haunt Liberty Café to find our latest staple: the newly released Pre-Made Frozen Pie Dough ($10 for two pre-rolled crusts). It’s made with organic flour, butter and crème fraîche. All you have to do is decide what kind of filling to make. 410 Cortland Ave., 415-695-1223
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Johnny Be Good
For pie, heirloom-apple aficionado and farmer Stan DeVoto recommends Jonathans ($2.50 per pound), which won “hands down” when made into pies at a tasting. Crisp and tart (we even tasted a hint of cinnamon), they’re among the 50-plus varieties of apples dry-farmed at DeVoto Gardens in Sebastopol. Ferry Plaza Farmers Market, cuesa.org.
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On the Edge
Many of SF’s restaurants and bakeries— from Kara’s Cupcakes to Range—turn to Gilt Edge Butter ($2.75 per pound) for its rich, well-rounded flavor. The creamery has been family-owned and based in SF since 1908, and still packages its exclusive formula for cultured unsalted butter right here in the city. available at Avedano’s, 235 Cortland Ave., 415-285-6328.
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