Chocolate truffles are better than a necktie or a pair of socks!

Ordering is now open for Little Bee's Father's Day candy boxes - now with improved packaging!
**Special offer of free shipping to those who ordered and shipped a Mother's Day box and are willing to give me another chance!**

This box will include: 

Praline chocolate truffles

Cognac chocolate truffles

Candied orange chocolate truffles

Chocolate-sea salt caramels 

and Almond Dragees.

**Dairy free and Nut free options are available.

To place an order - please send an email to littlebeebaking@gmail.com 

Please specify how many boxes, who they are for and where they should go. 

Payments accepted through Paypal.

Boxes are $20 (+ shipping if outside of the Bay Area.)

Free Delivery in San Francisco 

and $4.00 delivery charge if East Bay

Show the Love with a Mother's Day Candy Box

Pre-orders are open for this year's Mother's Day Candy Box from Little Bee.

The box will include an assortment of chocolate truffles and candies including:
Hazelnut Praline truffles,
Salted Caramel truffles,
Candied Orange truffles,
Candied Chocolate Almonds,
Golden Caramels

Boxes are $20 each and will be available for pickup in San Francisco or delivery starting May 8th.

Delivery is free if it is within San Francisco, $4.00 for East Bay deliveries, $5.50 for shipping within the U.S.

Little Bee has a new logo!

Thank you Tracy Lenihan for the great design!

Little Bee Baking is open for business

 

After eight and a half wonderful years at Chez Panisse I decided to leave my position as the Pastry Chef so I could spend more time with my "little bee" Charlotte. It has been an exhilarating and liberating change and I am really looking forward to what's next. So, today I am happy to announce that Little Bee Baking is open for business ready to bake and cook for you!

Available at Avedanos, 235 Cortland Ave, San Francisco, CA

Book Signing for "Food Rules" - new time 12-3pm

So everyone can have time to get home for the Superbowl - the time of the book signing has been changed to 12-3pm.

Hope to see you there!

Food Rules

A book signing for Food Rules by Michael Pollan and Maira Kalman will be held at Chez Panisse Restaurant on Sunday, February 5^th from 12 – 3 PM.

The event is a fundraiser for the Edible Schoolyard project

For more information and to pre-order books go here: http://www.chezpanissefoundation.org/store/michael-pollan-maira-kalman.html

Prunes in Armagnac

Prunes have gotten a bum rap which is silly because they are simply dried plums. Therefore it stands to reason that if you like raisins, dried cherries, or other dried fruits found in your basic trail mix there is really no reason to poo-poo a prune. And, if your prune is soaked in Armagnac then not liking them is just crazy-talk.

We put up as many batches of prunes in Armagnac as we can each year and fold them into ice cream, use them to stuff crêpes, combine them with other dried fruits like apricots, figs, cherries, etc. to make fillings for tarts or simple fruit compotes. We also use them with duck, pork, or other savory delights. Eating them as they are is just fine too.

This recipe makes about 2-3 quarts of prunes in Armagnac.

INGREDIENTS:

10 cups Prunes (with or without pits)

1 ½ cups Sugar

4 cups White wine

4 cups Armagnac (not too pricey, but not too cheap either)

METHOD:

Combine white wine, sugar and warm to dissolve the sugar.

Add prunes to the warm wine/sugar mixture and cover letting the prunes soften up while the liquid cools.

Once cooled, add the Armagnac and stir everything together.

Put into jars with well-fitting lids.

Place in a cool, dry and dark place and give the jars a little shake each day for a couple of weeks.

They are ready to use after two weeks and only improve with age provided they are kept cool, dry and dark.