Craftsman and Wolves

One of my favorite food podcasts is BBC's Food Programme and the recent episode on frugal eating struck a cord in me. The host Sheila Dillon covered bloggers who through various misfortunes were forced to scrape by on public assistance but found creative ways to eat better and share generously through their writings.  I've been enjoying the wit of the skint foodie and learning about spatchcocking. But after listening to the BBC podcast, my current food habits seemed shamefully profligate to me and I should do something about it.

Just like a medieval monk, eating and imbibing are the two principal pleasures in my life. The thought of any self-induced deprivation fills me with equal parts woe and determination.  It's not about denying yourself all the time but limiting yourself so you really do appreciate the special occasion treats.  The idea to eat simpler has great appeal to me as I've been grossly overdoing the bakery rounds.

Before I attempt a month of August austerity, I just wanted one last hurrah (or two). As my husband is away up the mountains, I went for dim sum with friends and then ran off in search of desserts. I had been meaning to give Craftsman and Wolves in the Mission district a go. I'd avoided them precisely because their best specialties are flour based. Despite grumpy yelp reviews and the fact they were all out of their signature Rebel Within- a savory muffin with a soft cooked egg inside, I was pleasantly impressed by the alternative twist they've put on the two selections I had.  

This button sized raspberry puff was filled with fresh raspberries inside. It was by far the loveliest raspberry pastry I've encountered.  The Devil- a chocolate mini-cake which used to have fois gras inside before the California ban now only holds the toffee ganache is still an interesting salty sweet combination. The Devil is a strangely meaty tasting treat. Even though the flour bothered me all day, it was worth it.  A total of $11.50, these are steep prices to be sure.

Last week I was hypnotized by this meringue cream puff concoction in the display case where I got a friend's birthday cake. It was not worth it.  But such follies have come to an end this month.

Two Pasadena Bakeries

I greedily munched my way through Southern California with the help of my loyal friend Sof.   Unfortunately we had to limit ourselves to about five establishments a day due to the exertion to our stretched gullet.  As a Northern Californian, I'm loathe to admit that there are culinary offerings in SoCal that are better than what's offered the Bay Area but so it is.

 The most precious of these bakeries is D'odici in Pasadena specializing in made-to-order souffles and souffle cheese cakes. I went thrice as I was so keen on their pillowy soft offerings. They serve the chocolate souffle with a scoop of cocoa dusted vanilla ice cream on top of chocolate mousse.  It takes thirty minutes but it's utterly fabulous and worth the wait.

I struck out a bit at Flour+Tea also in Pasadena. The space was open and welcoming but their specialty- a mochi baked inside a bun was just so-so. Actually I'm not convinced such a match is even a good idea as the two different textures of chewiness did not complement each other.  But their curry chicken bun was decent.

They also sold bulk green and black teas as well as some token puerh.  While I was inspecting the shu bricks- the server behind the counter perked up and told me how good they were. Apparently the shu brick is going for $65 (?) a pop.  I was about to find out what the street price of it was on taobao when I realized I was on vacation and should try to spend quality time with my dear friend. Brick and mortar shops usually have more than a 100%+ upcharge and it's not like I need any more mediocre shu.

The highlight of Flour + Tea is their enticing case of macarons. We tried the Earl Grey and Blueberry Lavender  which had a pleasingly intensity- definitely superior to San Francisco's Miette's versions which come in decidedly safe flavors.  All in all, Pasadena residents are lucky to have two such bakeries.

Cake Party

I held not a beeng party as the theme of this blog would suggest but a pastry cake party for friends going through various life changes.  I briefly contemplate if I even know enough people to consume a regulation beeng in a single party.

  357g beeng/ 3g tea per person =  119 friends willing to drink puerh at the same time (I think not...)

I'd have to rent out a banquet hall. I guess you could try to serve an entire beeng at a friend's wedding.

While puerh drinking friends are a slim minority,  I have no shortage of friends who want to eat my cake.   These gluten free cakes are from Crixa run by a lovely Hungarian baker in Berkeley and I make up occasions just to share them.  I had a completely inflated idea of how much cake friends can pound down.  

(Don't make fun of my teapot. It's the kind of thing you can use when brewing Darjeeling for such a party.  I was going to use my black widow Wedgwood but you can't see how dark the brew is.  I'm finally going to get rid of both on ebay.)

Last week, because my favorite baker had been on vacation I was forced to resort to my second choice of bakeries for an impromptu Scrabble party. Masse's in Berkely has stiffer and more sugary cakes which often have boob and nipple look.  When enjoying such cakes with friends,  it seems impossible that there could be serious woes in one's life that needs attention.