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7x7 Maga7x7 Magazine October 2012
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Broadway Thresher Feb/Mar 2014
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Broadway Thresher Feb/Mar 2014

Where Magazine July 2014
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Where Magazine July 2014

Vogue Turkey August 2014
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Vogue Turkey August 2014

How to Get the Most Out of any Local Farmer’s Market How to Get the Most Out of any Local Farmer’s Market

Oct, 13 2015 13:10

Opening a stand at the San Francisco Farmer’s Market was the result of my passion and business acumen for the pastry industry. Often, we’ll interact with other vendors on the weekends to obtain a sense of what’s current and what’s happening.

The Sweet Alchemy Party in San Francisco! The Sweet Alchemy Party in San Francisco!

Oct, 13 2015 13:10

For those of you who missed it, we hosted a Sweet Alchemy release party in San Francisco last week to celebrate the launch of Chef Yigit’s new cookbook! Co-hosted by Chronicle Books, we opened our Patisserie doors to all of our favorite San Francisco Foodies! A portion of the proceeds went to Project Open Hand, a non-profit that is near and dear to our hearts. Below are a few photos from the event!

Yigit Pura’s Sweet Little Creations Await at Tout Sweet Pâtisserie Yigit Pura’s Sweet Little Creations Await at Tout Sweet Pâtisserie

Oct, 13 2015 13:10

We were recently in HauteLiving.com in an article entitled “Yigit Pura’s Sweet Little Creations Await at Tout Sweet Pâtisserie”, by Angella Sprauve. Thanks for the feature!

A sizable quantity of Tout Sweet’s daily production of Angry Inch macarons A sizable quantity of Tout Sweet’s daily production of Angry Inch macarons

Oct, 13 2015 13:10

Some product tie-ins are better than others (I’m old enough to dimly remember the Mr. T cereal, about which the less said, the better). But Tout Sweet Pâtiserrie’s Hedwig & the Angry Inch macarons are pretty ingenious. It’s not because the bourbon-orange marmalade ganache has anything to do with Neil Patrick Harris or the brandied cherry center pertains to Hedwig in any way. They’re just delicious.

Pastry Geek: Colors and How to Make the Most of Them in Your Pastries Pastry Geek: Colors and How to Make the Most of Them in Your Pastries

Oct, 13 2015 14:10

It is a part of my nature to be a pastry geek. If I hadn’t discovered the wonderful world of food and cooking, I wholeheartedly believe I would have been a scientist. Method, process and detail is what I live for.

Chocolate Chunk Cookies with Flake Sea Salt Chocolate Chunk Cookies with Flake Sea Salt

Oct, 13 2015 14:10

These are a wonderful sweet treat, with a couple of small shifts to the classic chocolate chip cookie recipe. A sure way to put a smile on friends’ faces, be they nine or ninety. There are days that I try to be inconspicuous at Tout Sweet (a “secret shopper” of sorts), and it is a joy to watch people’s faces light up as they bite into this simple cookie.

Yigit Pura’s Bulletproof Coffee Yigit Pura’s Bulletproof Coffee

Oct, 13 2015 14:10

Coffee is the reason why I wake up in the morning. As someone who works long hours, coffee keeps me sane. Caffeine rejuvenates me. But it’s more than just a functional food. Coffee is from nature, so the way it’s treated from soil to cup matters. And so I’m grateful to live in San Francisco, home to many a great cup of coffee. People here consider the bean, the roasting of the bean and the grind.

Wedding Cake Therapy Wedding Cake Therapy

Oct, 13 2015 09:10

For me, designing a wedding cake is an opportunity to create something that has never been created before. In my production kitchen, we create many of our pastries and desserts systematically in order to consistently make the same thing every day. There are certain systems that I employ with wedding cakes, but every one is a completely unique creation – one that will be made only once, especially for the couple.

Celebrate the Holidays with Macaron Pyramids Celebrate the Holidays with Macaron Pyramids

Oct, 13 2015 14:10

'Tis the season for holiday parties, and we have the perfect centerpiece!

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