La Chinoiserie

What a crazy ride it has been the last few months from scaling operations up all the way and now to winding it all back down. With nowhere for my pastries to go this week, we are going to have to find a new outlet as we are officially closing down as of Saturday for who knows how long. Thanks for following along on our journey this time and we hope to see you back here really soon. We are selling a few more boxes of pastries this Friday from 9AM-12PM for pick up only. Box wi...ll include 1 Green Onion Croissant, 1 Strawberry Matcha Morning bun (pictured below), 1 Corn Cheese Danish and 1 Cinnamon Sugar pull apart and an assortment of Mochi Bites! If you need a drop off, please DM us separately but we will prioritize pick up. Purchase via our website. https://www.lachinoiserie.us/shop In the meanwhile, I'll brush up on some cookbooks I've been meaning to read, some gardening I've been meaning to do and spend some quality time with my family. I hope you'll finally get to all the things you've been meaning to do too!

Free delivery for pastries in San Francisco today until we sell out! Direct message if you would like a pastry box! Will be a grab box based on what we've got, almond cakes, cookies, croissants.

Newest croquembouche piece, this time with a combo of black sesame and Thai tea/mango cream puffs. The mango and Thai tea cream puffs are extra cute/meaningful as the couple is a union of Thai and Filipino cultures. I think this flavor combo needs to stick around too. Congratulations to Liz and Joseph! Thank you guys for letting me help to celebrate your big day!

I'm the first to admit that fondant isn't my favorite medium. However, it does help to make this lucky bamboo garden come to life. A special birthday cake, matcha chiffon filled with yuzu curd for a special birthday!

I spent last Friday on @kqed_forum with Scott Shafer talking about tips and tricks for better holiday baking. It was was one of those wonderfully serendipitous experiences where I got to meet both @alicemedrich and Jen Musty of @batter bakery. It’s so fun to meet likeminded folks and folks you hope to be more like when you grow up, swap stories and tricks. Being on a show that you listen to all the time is just icing on the cake. Thanks for the opportunity! Link to the segment in my profile. extremely grateful for all 2018 has brought and excited for 2019!

Catch me on the radio on kqed forum tomorrow from 10-11. I’ll be on a panel discussing holiday baking. Call in with all your holiday baking conundrums. Long time listener, first time panelist!!! Pretty honored and excited to be a part of it all. https://www.kqed.org/forum/2010101868729/holidaybaking101

It’s yuzu season and this year I’ve got 16 whopping yuzus waiting for me on my tree. It’s a legit harvest and I’m so excited. what should I make?!

Made a lot of macarons for the dedication of the new Dr. @chenming.hu and Margaret Hu medical center a few weeks back. @chinoiseriebakeshop black sesame and milk tea macaron favors all dressed up and ready to go. Thanks for letting me be a part of the festivities! a special thanks to @davidxsha for helping me put this together and @mikelok510 for suggesting me for the gig.

Wow! Sold out of all made to order items at 12:30 this afternoon. to everyone that came out today and showed us some love. Who knows- we might even do it again. There are still slices of halo halo chiffon cake and chocolate chip cookies available.

I found some purple yams aka ube at the farmers market last week. I’ve never worked with purple yams before- I’ve eaten them in a few occasions but it’s been a learning process to say the least. The color is shockingly bright, naturally but turns everything blue if you’re not careful with the acidity. Swipe left for some pictures of just how vibrant the yam is. Flavor is mild, so I made some ube halaya aka purple yam jam, an ube chiffon cake, some leche flan inspired pastry cream, young coconut and strawberries and you have a cake! Hope folks enjoyed it at today’s @chinoiseriebakeshop pop up! thanks to everyone that showed up today to #nomnomnom

The peanut butter cup cake all dressed up for a special SF wedding! So honored to be a part of the event for this couple who I used to work with what feels like a lifetime ago at FB. Glammed it up with some salted caramel, gold leaf, @maltesers and as many different sized @reeses I could get my hands on.

Pastries fresh at Coloso Coffee, Grand Coffee SF and Equator Coffees & Teas today! We’ll be CLOSED tomorrow 9/16 for a quick getaway before fall officially hits the Bay Area, so this is your last chance this week to taste the green onion croissant! we’ll be back at it again next week.

Holy moly. Can’t believe this just happened. My face is in the @sfchronicle . Thanks @jonkauffman for the nice write up! link in the bio!