Category: Pastry
-
November 16th Bake Sale
The upcoming bake sale sold out so quickly I wasn’t able to post here. For next week, due to popular demand, I will be doing sausage gruyere empanadas again. There’s also a new scone done in a cinnamon roll shape and filled with raspberry jam. And due to their new shape and type of chocolate,…
-
October 26th Bake Sale
I’m posting a day before I text it to my regulars as they tend to order immediately. So if you see anything interesting, please contact with your order before 12pm tomorrow. For this sale I will be doing one of Sweden’s most popular desserts, fluffy brioche buns filled with a cardamom cream. If you haven’t…
-
July Bake Sale
Saturday’s sale included a trip around the world: an Asian French entremet, a classic Swedish cake, and my Italian gram’s sweet cheese pastries. The entremet had guava mousse, lime creme brulee, coconut shortbread and topped with balls of lime curd. A nice combination of flavors without being too sweet. I felt I needed to do…
-
Popup Success
My first popup ever was a huge success. It was at the vintage store, Curios on Hawthorne. I decided on some of my most popular items: Lemon/Rosemary, Salted Caramel, and Chocolate Mint Cremes. Key Lime Bars, Guava Cream Cheese Empanadas, and Pandan Coconut Custard Cake. People started buying before my booth was completely setup, and…
-
Lamination Love
My first foray into baking was making croissants. I think Tartine Bakery in San Francisco does the best ham & cheese croissant I’ve ever tasted and they were generous to create a recipe book for me to use. Making laminated dough is an involved process, but for some reason I love it. And it’s so…
-
In the Beginning
It’s May 2020, and I just finished remodeling my kitchen. Quarantine is in place, creating the perfect conditions for a growing baking obsession. Croissants from Tartine Bakery’s cookbook were my first foray into pastry. Pretty soon I branched out to other forms, and then desserts. While excited that baking combined my love of food with…
-
Welcome to FIKA
The idea of FIKA germinated at the start of 2020. I was incredibly lucky to begin my kitchen remodel a week before lockdown. During quarantine I developed a huge interest in baking and desserts. Unable to take classes during the pandemic, I read anything I could get my hands on and tested tons of recipes,…