"Every sweet tooth needs more than one favorite bakery. The Bay Area boasts lots of legacy and specialty shops, but this is a culinary niche that always has room for more. Over this past year, we've discovered new bakeries, expansion shops, hidden gems and home bakers who decided to turn their talents into a business and share their recipes with us. The array is impressive, from beignets to meringues, plus new croissants, cookies, tarts and cheesecakes. Ready to indulge? Here's a sampling of our discoveries:"
"Drive by the corner of Meridian and Hamilton avenues around 3 a.m., and you'll see one shop with the lights on. That's the bright promise of freshly baked croissants, danish, muffins, scones, cookies - dozens and dozens of them that will be ready by the 7 a.m. bakery opening. Owner and pastry chef Preligen Manaois and his fellow baker start proofing the dough for the croissants at that hour at his eponymous shop."
The Bay Area saw a wave of new and expanding bakeries, hidden gems and home bakers turning talents into businesses, offering pastries from beignets to meringues, croissants, cookies, tarts and cheesecakes. Preligen's Artisan Bakery in San Jose opens early with staff proofing croissant dough around 3 a.m., producing flaky croissants, danish, muffins, scones and cookies for a 7 a.m. opening. Owner Preligen Manaois trained at the California Culinary Academy, worked in Las Vegas and as a Silicon Valley corporate pastry chef before opening a French-style artisanal bakery. Signature items include a Valrhona Chocolate Dome and bestselling traditional and filled croissants. Weekly rotations feature seasonal tarts.
Read at The Mercury News
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