Valrhona SA

Tout Sweet's Mudslide Relieves a Chocolate Emergency

Tout Sweet opened on September 8 on the third floor of Macy's in Union Square, the brainchild of Top Chef Just Desserts Season 1 winner Yigit Pura and his longtime employers at Taste Catering. Cook E. Monster knew she was on to something when the woman at the counter squealed in solidarity after se ... More >>

Better Than a Ball Drop: New Year's Eve at Thermidor

Lara Hata​Thermidor's NYE Retro Glamour Menu Where: Thermidor, 8 Mint Plaza (at Fifth St.), 896-6500 Cost: First seating (6, 6:30, or 7 p.m.), $85 for four courses; second seating (8:30, 9, or 9:30 p.m.), $95 for four courses plus Champagne toast Why it's likely to be special: New Year's Ev ... More >>

Fresh Eats: Our weekly roundup of SFoodie news

A Peek Into Tell Tale Preserve's October Society Bag

Tamara Palmer​As we've noted, in advance of his Maiden Lane bakery (due this fall), William Werner's Tell Tale Preserve Co. has set up a case of treats at Coffee Bar in Potrero Hill and launched a monthly offering of what it calls its Society bag. The preorder, prepay bags (actually burlap sa ... More >>

Bernal's Sandbox Bakery Hopes to Revive the Homely Pig in a Blanket

J. BirdsallSandbox Bakery's brioche-wrapped pig, next to a savory scallion scone.​S.F.'s slow-to-arrive Sandbox Bakery opened this morning at 833 Cortland (at Gates) to a snarl of Bernal Heights residents crushing for ginger scones and Valrhona croissants. Neighbors will have to wait a bit lon ... More >>

Recchiuti and Handal Prove Chocolate and Cheese Aren't Strange Bedfellows

Amarena cherries and Blu del Moncenisio cheese await enrobing for the Red, White & Blu course.​A recent afternoon at the headquarters of confectioner Recchiuti provided definitive proof that, in the right hands, chocolate and cheese do go together. As part of his mostly sold-out Tas ... More >>

Recchiuti's Taste Project Flirts With Savory and Sweet Flavors

Michael Recchiuti dreams up the Taste Project "This has everything to do with stuff I'd like to do, but could never do on an industrial level," said chocolatier Michael Recchiuti as a panini fungi of shiitake chocolate malt ice cream on grilled brioche was served. Recchiuti had stayed up well into ... More >>

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