As we finish up our last few days in #SanFrancisco, we decided to revisit Tartine so that we could try some of the other items, as well as get some better photos from the last time we went.
Here is a shot of some of the fresh pastries they make each day inside.We also got a shot of their morning bun, which is like a croissant crossed with a cinnabon with a hint of orange flavor. This is one of the most famous pastries made at Tartine.This time we tried the frangipane croissant, as well, which is a croissant filled with an almond paste and almond slivers, and powdered in confectioner’s sugar. Definitely recommended!
We also got a shot of another famous San Francisco institution, Boudin Bakery. They make some interesting baked creations. With the recent success of the Giants in the World Series, they made a Giants-inspired alligator creation out of bread. You can also spot some bread bears in the background.Look forward to our next several posts over the coming days that cover some of the other places we have visited in and around San Francisco!
As the Nowcado team is now in #SF, we have gotten to enjoy the famous #Mission District food such as that available at Tartine. We tried their morning buns – fantastic!
As you can see, the place can be hard to find unless you know what you are looking for. Fortunately, there will usually be a huge crowd out front to help guide the way (the mark of a great spot)!
Pain au chocolat is kind of like a #chocolate #croissant. In some cases it is even sold as a chocolate croissant. Made of a multi-layered bread filled with buttery goodness, these pastries are filled with a dark chocolate center that melts in your mouth and complements the sweet leavened dough.
While I would normally create the dough from scratch, sometimes there just isn’t enough time for that. Here is a really simple recipe that can be enjoyed in no time!
- Crescent rolls container
- 2 tbsp mini chocolate chips
- Turbinado sugar (optional)
- Preheat the oven to 350 F.
- Unroll the rolls into triangles and divvy up the chocolate evenly between each one.
- Roll up the triangles into croissant shapes and place on baking sheet.
- Bake on baking sheet for 20 minutes or until done. Optionally dust with turbinado sugar.
Hope Nowcado’s recipe saves you some time on your favorite treat.
The Nowcado team has temporarily relocated to #SanFrancisco, and as a result, we have learned of a delicious new treat – morning buns!
Morning buns are kind of like a cinnamon roll, except they are made with a croissant dough so they are lighter, flakier, and even more buttery. Think of a cronut, except with a cinnamon roll instead of a donut.
What a great way to start a morning! While we are still fully supporting the Washington, DC area, do look forward to some more San Francisco related posts in the coming days!
The #British are deservedly known for their longstanding #tea tradition, but with that tradition comes several lesser-known accompanying foods, such as the aptly-named teacake. A teacake in Britain is a sweet roll (with more sugar and rich ingredients than your typical dinner roll) filled with dried fruit, that is served toasted and buttered as a nice complement to your tea. You may have heard of a different variety of teacake before, and that’s because the US and several other countries have their own regional take on what best accompanies tea. Nowcado is partial to a spongecake style. What do you prefer to eat with your tea?
Everyone enjoys the flaky, #buttery Danish dish, the kringle. Wisconsinites love it so much, that it actually is their state dessert! Nowcado loves it too, and can help you score a great deal on the ingredients to make this version of the dish from tasteofhome.com.
- 8 tablespoons butter, softened, divided
- 1-1/2 to 2 cups all-purpose flour, divided
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons warm water (110° to 115°)
- 1/4 cup warm half-and-half cream (110° to 115°)
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 egg white, beaten
- 1/2 cup almond paste
- 1/4 cup sugar cookie crumbs
- 2 tablespoons sliced almonds
- In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8-in. x 4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate.
- In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12-in. x 6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes.
- On a lightly floured surface, roll into a 24-in. x 5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour.
- Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake at 350° for 20-25 minutes or until golden brown. Carefully remove from pan to a wire rack to cool.
There’s no wrong way to make a kringle, though. It’s become a word that can refer to many kinds of pastries and breads. For you kringle lovers out there, what’s your favorite recipe?
#BaraBrith a.k.a. #speckled #bread is a #Welsh #teatime specialty that is by far the best version of #fruitcake I’ve ever tasted. It is a treat on its own or served with lightly salted butter. Not surprisingly, the folks over at visitwales.com have a tremendous recipe that is easy to recreate in your own home. You can find many of these ingredients with Nowcado:
- 1 lb. self-rising flour
- 1 tsp. mixed spice
- 6 oz. sugar
- 1 medium egg
- 1 tbsp. orange zest
- 2 tbsp. orange juice
- 1 tbsp. honey
- 1 c. cold black tea
- 1 lb. mixed dry fruit
- Extra honey for glazing
- Place dry fruit in a bowl and cover with black tea. Let the concoction soak overnight.
- The next day, mix the sugar, egg, orange juice, zest, and honey together, then add it to the soaked fruit.
- Sift in the flour and spice.
- Pour the mixture into a greased loaf pan and bake at 325 degrees Fahrenheit for 1 hour and 45 minutes.
- While the bara brith cools, baste it with honey.
- Once cooled, serve the fruit loaf to your adoring friends and family.