The Ferry Building Marketplace has so many great food options it can be difficult to choose just a few. If you're a local looking for something new or a visitor looking for something extraordinary, here are the sweets I'm eating right now.
'Miette' on Serious Eats
Having tried gluten-free baking myself, I can definitely say that it's not an easy thing to pull off. Without flour, it's tricky to make cake that has the right soft, airy texture or muffins with the perfect moist crumb. Luckily, San Francisco bakers are an inclusive crowd, and bakeries across the city that aren't exclusively gluten-free are turning out sweets that everyone can enjoy.
This beautiful fruit tart is the perfect canvas for your imagination. Make the shell, fill it with an easy pastry cream, then top it with everything from peaches and nectarines to figs.
This Pastry Cream and Fresh Fruit Tart from Miette bakery in San Francisco is a dessert that will serve you well throughout many summers worth of fruits. The basic formula for this fruit topped tart begins with a rich Pâte Sucrée, a buttery pastry that lies somewhere in between pie crust and shortbread. Pressed into a fluted tart pan, the pâte sucrée is baked, cooled, and spread with custardy vanilla Pastry Cream, chilled again and finished with whichever summer fruit you please.
Piled high with blueberries, layered with sliced nectarines or dotted with fresh figs, this Pastry Cream and Fresh Fruit Tart is delicious with any summer fruit.
This Old-Fashioned Cake from Miette is really what the bakery is all about, sweet and simple cakes presented in an understated but really beautiful way. The combines two of owner Meg Ray's most versatile recipes from her cookbook, a moist, fudgy Double Chocolate Cake and marshmallowy Boiled Icing, topped with what else but a single maraschino cherry.
Just right for birthdays or other special occasions, this Old-Fashioned Cake is a perfect balance of moist bittersweet chocolate cake and marshmallowy icing.
It's pretty safe to assume that most of us have had an éclair or two at some point in our lives, whether it was at a Parisian pâtisserie or at a corner bakery. But how many of you have attempted to make a batch of these chocolate topped, cream filled pastries at home?
The pastry cream used to fill these éclairs doesn't have to be vanilla—it can be flavored with any sort of extract or oil you'd like, orange flower water is particularly nice. Or for chocolate, simply add a few tablespoons of chocolate ganache to the pastry cream.
If you haven't yet experienced the joy that is a Chocolate Pot de Crème it could best be described as the best chocolate pudding you've never had. Thick, rich, and smooth with complex smokey chocolate flavor—it's worth the bit of extra effort it requires.
If you're short on ramekins these Chocolate Pots de Crème can be baked in Mason jars.
Decorated in pastel shades of pink and green, with shelves lined with candy jars and cake stands, there is nothing about San Francisco's Miette that isn't charming. Owner Meg Ray's newly released cookbook brings the bakery's magical treats into your home kitchen.