San Francisco, CA: We’re checking in from the Killed By Dessert bake sale to benefit Share Our Strength at the San Francisco Cooking School. (Tomorrow is the sold-out dinner event.) The event was a grand slam with a line down the block for the first 2 hours. The down side was that they were sold out of Shawn Gawle’s canele by the time I got there. Read on for a full gallery of desserts and portraits of the pastry chefs who created them. (Click on the photos for a larger image). Here’s the recap from the first Killed By Dessert in New York City.
There was a huge amount of pastry chef firepower at the event. I think everyone who attended was hard pressed to decide what to buy. Many people, including myself just bought one or more of everything.
Christina Tosi, Momofuku Milk Bar (NYC): Compost cookies, cornflake cookies, blueberry & cream cookies, crack pie by the slice
Bill Corbett, The Absinthe Group: A pretzel croissant and a porcini marshmallow meringue with roasted white chocolate ganache and an oatmeal crust.
Shawn Gawle, Saison: Craquelins, caneles, and caramelized cocoa nib & sesame financiers
Lincoln Carson, the Mina Group: Two times twisted vanilla brioche: version one with vanilla, bourbon and cardamom and with bacon, sage, and smoked pepper
Nicole Krasinski, State Bird Provisions: Black sesame-walnut chocoyaki with roasted strawberries
Melissa Chou, Aziza: An entremet of black currant, vanilla, hazelnut, and fennel
Stephanie Prida, Manresa: Laminated brioche and Nutella
Matt Tinder, Coi: Bittersweet bread with yuzu and chocolate
Michael Laiskonis of the Institute of Culinary Education. And Yulanda Santos, Post Ranch Inn: Olive oil financier bergamot cremoux
A few more snaps from the event: