July 2014

Chic Aprons and Nougats Worthy of Your Taste Buds

Aprons from Jones of Boerum Hill that are more durable and chic than your average splatter guard and a San Francisco pâtisserie's tasty take on nougat

For many Americans, nougat is the commercial-grade, sticky-sweet layer inside a Snickers or Milky Way. But in Europe, the confection is an entirely different affair: a treat in itself, typically made with egg whites, nuts, and honey or sugar, available in varied colors and textures. San Francisco's Le Dix-Sept Pâtisserie has been sharing its elevated version with the Bay Area since launching last April and is now selling nationwide. Le Dix-Sept's chefs Michelle Hernandez and Cyril Bermond base their method on the traditional French technique, playing with cooking temperature to achieve a "pillowy" base. A classic white variety amped up with local honey (a wildflower or, on occasion, an orange-blossom varietal) includes almonds, cacao nibs and dried mango. A less-expected chocolate nougat comes studded with pumpkin seeds, hazelnuts and dried black mission figs. Read More >