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"content": "\u003cp>You might imagine that most egg tarts are relatively indistinguishable, with their pastry cups and plain, sunglow-colored custard filling. You wouldn’t necessarily expect the treats to get remixed into dozens of different flavors.\u003c/p>\n\u003cp>That hasn’t stopped \u003ca href=\"https://www.instagram.com/a.m.patisserie\">A&M Pâtisserie\u003c/a>. The San José–based bakery pop-up sells a whopping eighteen different egg tart flavors, many of them inspired by various Asian cuisines. At a makers’ market at the Santa Clara Convention Center in November, a perpetual line of at least fifty customers swarmed the A&M booth for hours, everyone scanning the banner menu to decide which of the palm-sized egg tarts to order. A wide range of unconventional toppings included things like toasted marshmallows, flame-kissed corn kernels, \u003ca href=\"https://www.epicurious.com/recipes/food/views/milk-crumb-382321\">milk crumbs\u003c/a> and caramelized banana slices.\u003c/p>\n\u003cp>Alice Ngo and Minh Pham first started making egg tarts at home during the COVID lockdown. “We got laid off and had nothing to do,” says Pham. “Alice got bored and started baking.”\u003c/p>\n\u003cp>Ngo taught herself how to make Portuguese egg tarts (aka pastéis de nata) by watching YouTube videos. After getting positive feedback from friends and family, the couple started selling the pastries to the public through Instagram and Facebook.\u003c/p>\n\u003cfigure id=\"attachment_13984906\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13984906\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Alice-Ngo-and-Minh-Pham.jpg\" alt=\"An Asian woman and man in matching black hooded sweatshirts.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Alice-Ngo-and-Minh-Pham.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Alice-Ngo-and-Minh-Pham-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Alice-Ngo-and-Minh-Pham-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Alice-Ngo-and-Minh-Pham-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A&M founders Alice Ngo (left) and Minh Pham. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I wasn’t a baker, I was a cook,” says Pham. “But I enjoy pastries since I was born in France.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He moved to the United States in 2016 to pursue a tech career, but decided against working a desk job. Instead, he started working in restaurants and took cooking classes through the hospitality management program at Mission College. These days, Pham is the primary egg tart producer, juggling the pop-up with his day job as a baker at Alexander’s Patisserie. Meanwhile, Ngo uses her experience working at a hotel to handle the pop-up’s front-of-house operations and customer service.\u003c/p>\n\u003cp>The defining characteristic of a Portuguese-style egg tart is the custard filling’s blistered, caramelized top, which sets it apart from both British egg tarts and Cantonese \u003ca href=\"https://www.seriouseats.com/daan-tat-hong-kong-style-egg-tart-5208534\">dan tat\u003c/a> — the popular dim sum dish that is probably the best-known egg tart variation here in the Bay Area. Meanwhile, Macau, a former Portuguese territory, is known for egg tarts with a scorched custard that’s eggier and less sweet than pastel de nata. The distinctions between the styles have blurred over time, but originally British custard tarts used a shortbread crust and the others were made with puff pastry.\u003c/p>\n\u003cfigure id=\"attachment_13984904\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13984904\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Display-Case.jpg\" alt=\"Display case with 18 different varieties of egg tarts.\" width=\"2000\" height=\"924\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Display-Case.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Display-Case-160x74.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Display-Case-768x355.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Display-Case-1536x710.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">All 18 flavors in the display case at an A&M pop-up event in November 2025. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ngo and Pham eventually shifted away from the traditional pastel de nata because they wanted their egg tarts to be lighter and less sweet. They make the puff pastry shell extra-crispy and flaky to complement their creamy custards.\u003c/p>\n\u003cp>“I wanted something in between so I took the best of both and created my own,” says Pham. “It’s not Macau. It’s not Portuguese. It’s A&M’s.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13983625,arts_13984330,arts_13981935']\u003c/span>But the biggest thing that sets A&M Pâtisserie’s egg tarts apart is the sheer variety of flavors. The menu is ever growing as the bakers draw inspiration from their favorite pastries and restaurant dishes. Their guava egg tart is modeled after the guava-and-cheese strudel at Porto’s, the legendary Los Angeles–based Cuban bakery. The corn cheese flavor was inspired by kon-chijeu, their favorite Korean banchan. A few of A&M’s egg tarts, like the honey-garlic flavor, even have savory elements. The bakery also sells cookies, macarons and canelés.\u003c/p>\n\u003cp>A&M’s first large pop-ups were at FoodieLand’s 2023 festival series, which spanned several cities including Sacramento, Berkeley and San Mateo. Now, the bakery’s busiest events of the year are SJMade’s November Holiday Fair and its Winter Wonder Market in December. “The first year, we brought 600 and sold out within three hours,” Pham says of the holiday fair. “Then, the second year we brought 800 and sold out by 2 p.m.” This year, they scaled up to 1,500 egg tarts for each day of the two-day event, which required an entire month of prep time. The most time-consuming component is the multi-layered puff pastry, which takes hours to assemble.\u003c/p>\n\u003cfigure id=\"attachment_13984903\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13984903\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Line-of-customers-at-AM.jpg\" alt=\"Long line of customers waiting to buy egg tarts. A large banner overhead shows the different flavors available. \" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Line-of-customers-at-AM.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Line-of-customers-at-AM-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Line-of-customers-at-AM-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Line-of-customers-at-AM-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A long line of customers waiting to order at one of A&M’s pop-ups. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During my visit to the A&M booth at last month’s SJMade Holiday Fair, I split a six-pack of egg tarts with my fiancée, my cousin and his girlfriend. After each bite, there was an audible “mmm” from each member of the party. We loved the classic egg tart custard’s glassy surface and creamy, light interior. My favorite was the yuzu egg tart, which had an intense acidity to balance the butteriness of the crust and strips of candied yuzu peel to mellow out the experience. A close second was the seasonal pistachio egg tart with chunks of pistachio on top for some crunch. Each person in the group had their own favorite.\u003c/p>\n\u003cp>The bakery’s next step will be to experiment with savory egg tarts that have a quiche-like filling. Pham plans to introduce these to the menu once he figures out a way to bring an oven into their pop-up space, so he can serve them warm. He and Ngo are also constantly improving their existing flavors — the matcha egg tart is being upgraded to matcha mochi, and the s’mores tart will soon incorporate homemade marshmallow. The pop-up’s next seasonal special is a salted egg yolk tart that’s scheduled to release around Lunar New Year.\u003c/p>\n\u003cp>“We have 18 flavors of egg tarts now,” says Pham. “I can say confidently we’re the only ones offering that many flavors.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/a.m.patisserie/\">\u003ci>A&M Pâtisserie\u003c/i>\u003c/a>\u003ci> pops up at events around the Bay. The next pop-up is at the \u003c/i>\u003ca href=\"https://www.sanjosemade.com/pages/winter-wonder-market-2025\">\u003ci>SJ Made Winter Wonder Market\u003c/i>\u003c/a>\u003ci> at South Hall (435 S. Market St., San José) on Dec. 13–14, 11 a.m.–6 p.m.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You might imagine that most egg tarts are relatively indistinguishable, with their pastry cups and plain, sunglow-colored custard filling. You wouldn’t necessarily expect the treats to get remixed into dozens of different flavors.\u003c/p>\n\u003cp>That hasn’t stopped \u003ca href=\"https://www.instagram.com/a.m.patisserie\">A&M Pâtisserie\u003c/a>. The San José–based bakery pop-up sells a whopping eighteen different egg tart flavors, many of them inspired by various Asian cuisines. At a makers’ market at the Santa Clara Convention Center in November, a perpetual line of at least fifty customers swarmed the A&M booth for hours, everyone scanning the banner menu to decide which of the palm-sized egg tarts to order. A wide range of unconventional toppings included things like toasted marshmallows, flame-kissed corn kernels, \u003ca href=\"https://www.epicurious.com/recipes/food/views/milk-crumb-382321\">milk crumbs\u003c/a> and caramelized banana slices.\u003c/p>\n\u003cp>Alice Ngo and Minh Pham first started making egg tarts at home during the COVID lockdown. “We got laid off and had nothing to do,” says Pham. “Alice got bored and started baking.”\u003c/p>\n\u003cp>Ngo taught herself how to make Portuguese egg tarts (aka pastéis de nata) by watching YouTube videos. After getting positive feedback from friends and family, the couple started selling the pastries to the public through Instagram and Facebook.\u003c/p>\n\u003cfigure id=\"attachment_13984906\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13984906\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Alice-Ngo-and-Minh-Pham.jpg\" alt=\"An Asian woman and man in matching black hooded sweatshirts.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Alice-Ngo-and-Minh-Pham.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Alice-Ngo-and-Minh-Pham-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Alice-Ngo-and-Minh-Pham-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Alice-Ngo-and-Minh-Pham-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A&M founders Alice Ngo (left) and Minh Pham. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I wasn’t a baker, I was a cook,” says Pham. “But I enjoy pastries since I was born in France.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He moved to the United States in 2016 to pursue a tech career, but decided against working a desk job. Instead, he started working in restaurants and took cooking classes through the hospitality management program at Mission College. These days, Pham is the primary egg tart producer, juggling the pop-up with his day job as a baker at Alexander’s Patisserie. Meanwhile, Ngo uses her experience working at a hotel to handle the pop-up’s front-of-house operations and customer service.\u003c/p>\n\u003cp>The defining characteristic of a Portuguese-style egg tart is the custard filling’s blistered, caramelized top, which sets it apart from both British egg tarts and Cantonese \u003ca href=\"https://www.seriouseats.com/daan-tat-hong-kong-style-egg-tart-5208534\">dan tat\u003c/a> — the popular dim sum dish that is probably the best-known egg tart variation here in the Bay Area. Meanwhile, Macau, a former Portuguese territory, is known for egg tarts with a scorched custard that’s eggier and less sweet than pastel de nata. The distinctions between the styles have blurred over time, but originally British custard tarts used a shortbread crust and the others were made with puff pastry.\u003c/p>\n\u003cfigure id=\"attachment_13984904\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13984904\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Display-Case.jpg\" alt=\"Display case with 18 different varieties of egg tarts.\" width=\"2000\" height=\"924\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Display-Case.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Display-Case-160x74.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Display-Case-768x355.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Display-Case-1536x710.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">All 18 flavors in the display case at an A&M pop-up event in November 2025. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ngo and Pham eventually shifted away from the traditional pastel de nata because they wanted their egg tarts to be lighter and less sweet. They make the puff pastry shell extra-crispy and flaky to complement their creamy custards.\u003c/p>\n\u003cp>“I wanted something in between so I took the best of both and created my own,” says Pham. “It’s not Macau. It’s not Portuguese. It’s A&M’s.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>But the biggest thing that sets A&M Pâtisserie’s egg tarts apart is the sheer variety of flavors. The menu is ever growing as the bakers draw inspiration from their favorite pastries and restaurant dishes. Their guava egg tart is modeled after the guava-and-cheese strudel at Porto’s, the legendary Los Angeles–based Cuban bakery. The corn cheese flavor was inspired by kon-chijeu, their favorite Korean banchan. A few of A&M’s egg tarts, like the honey-garlic flavor, even have savory elements. The bakery also sells cookies, macarons and canelés.\u003c/p>\n\u003cp>A&M’s first large pop-ups were at FoodieLand’s 2023 festival series, which spanned several cities including Sacramento, Berkeley and San Mateo. Now, the bakery’s busiest events of the year are SJMade’s November Holiday Fair and its Winter Wonder Market in December. “The first year, we brought 600 and sold out within three hours,” Pham says of the holiday fair. “Then, the second year we brought 800 and sold out by 2 p.m.” This year, they scaled up to 1,500 egg tarts for each day of the two-day event, which required an entire month of prep time. The most time-consuming component is the multi-layered puff pastry, which takes hours to assemble.\u003c/p>\n\u003cfigure id=\"attachment_13984903\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13984903\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Line-of-customers-at-AM.jpg\" alt=\"Long line of customers waiting to buy egg tarts. A large banner overhead shows the different flavors available. \" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Line-of-customers-at-AM.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Line-of-customers-at-AM-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Line-of-customers-at-AM-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/12/Line-of-customers-at-AM-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A long line of customers waiting to order at one of A&M’s pop-ups. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>During my visit to the A&M booth at last month’s SJMade Holiday Fair, I split a six-pack of egg tarts with my fiancée, my cousin and his girlfriend. After each bite, there was an audible “mmm” from each member of the party. We loved the classic egg tart custard’s glassy surface and creamy, light interior. My favorite was the yuzu egg tart, which had an intense acidity to balance the butteriness of the crust and strips of candied yuzu peel to mellow out the experience. A close second was the seasonal pistachio egg tart with chunks of pistachio on top for some crunch. Each person in the group had their own favorite.\u003c/p>\n\u003cp>The bakery’s next step will be to experiment with savory egg tarts that have a quiche-like filling. Pham plans to introduce these to the menu once he figures out a way to bring an oven into their pop-up space, so he can serve them warm. He and Ngo are also constantly improving their existing flavors — the matcha egg tart is being upgraded to matcha mochi, and the s’mores tart will soon incorporate homemade marshmallow. The pop-up’s next seasonal special is a salted egg yolk tart that’s scheduled to release around Lunar New Year.\u003c/p>\n\u003cp>“We have 18 flavors of egg tarts now,” says Pham. “I can say confidently we’re the only ones offering that many flavors.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/a.m.patisserie/\">\u003ci>A&M Pâtisserie\u003c/i>\u003c/a>\u003ci> pops up at events around the Bay. The next pop-up is at the \u003c/i>\u003ca href=\"https://www.sanjosemade.com/pages/winter-wonder-market-2025\">\u003ci>SJ Made Winter Wonder Market\u003c/i>\u003c/a>\u003ci> at South Hall (435 S. Market St., San José) on Dec. 13–14, 11 a.m.–6 p.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "best-boba-shops-bay-area-berkeley-cupertino-sf",
"title": "9 Refreshing Bay Area Boba Shops to Quench Your Thirst",
"publishDate": 1747752922,
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"headTitle": "9 Refreshing Bay Area Boba Shops to Quench Your Thirst | KQED",
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"content": "\u003cp>\u003cstrong>\u003cem>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/summer-guide-2025\">2025 Summer Arts Guide to live music, movies, art, theater, festivals and more\u003c/a> in the Bay Area.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>We are living in a golden age of boba in the Bay Area. In certain swaths of Berkeley, San Jose and Cupertino, you can find a boba shop literally on every block, and the sheer variety of drinks — from the cheese foam–topped to the nitro-chilled — has never been more robust.\u003c/p>\n\u003cp>Still, any true bubble tea connoisseur will tell you that beverage quality varies wildly from boba shop to boba shop — and, if I can say the quiet part out loud, the vast majority of Bay Area spots are mediocre at best. Unless you \u003ci>like\u003c/i> stale tapioca balls and excruciatingly sweet, watered-down tea made from powder mixes.\u003c/p>\n\u003cp>But listen: Friends don’t let friends drink bad boba. And because I care about you, dear reader, I’ve decided to share my running list of the best the Bay Area has to offer. As the parched, sun-soaked days of summer draw near, these are the spots where I’ll be posting up to quench my thirst.\u003c/p>\n\u003cfigure id=\"attachment_13957737\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957737\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea.jpg\" alt=\"Two boba drinks on a wooden table.\" width=\"1920\" height=\"1482\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-800x618.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-1020x787.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-160x124.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-768x593.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-1536x1186.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">TP Tea is a good choice for boba drinkers who want to be able to taste the tea. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>TP Tea\u003c/b>\u003c/h2>\n\u003cp>\u003cem>2383 Telegraph Ave., Berkeley\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here’s where I’ll remind you that the boba balls themselves are merely a \u003ci>topping\u003c/i>, and an optional one at that. A boba shop serving tea that doesn’t taste good on its own would never survive in Taiwan (or any serious tea-drinking country). And so the highest praise I can give to \u003ca href=\"https://www.instagram.com/tptea.california/\">TP Tea\u003c/a> is that it’s the kind of boba shop where you can order the most basic-sounding tea (say, the “Signature Black Tea”) with minimal (30%) sugar added and no toppings whatsoever — and the drink will taste good as hell. The tea drinks here actually taste like tea, including the elegantly smooth Tie Guan Yin milk tea, a contender for my favorite milk tea in the Bay.\u003c/p>\n\u003cp>It’s for good reason, then, that TP’s UC Berkeley location is by far the busiest boba shop on a couple-block stretch of Telegraph Avenue packed with six or seven others. (Also, “Taiwan Professional Tea” is the best name for a boba chain, hands down.)\u003c/p>\n\u003ch2>\u003cb>Asha Tea House\u003c/b>\u003c/h2>\n\u003cp>\u003cem>2086 University Ave., Berkeley\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://eastbayexpress.com/two-local-teashops-that-could-make-you-care-about-tea-1/\">As the story goes\u003c/a>, this Berkeley institution opened as a vehicle for evangelizing the pleasures of fine Asian teas, and offered a simple boba menu as just one part of that mission. But the boba drinks were so wildly popular, they quickly overshadowed all of the shop’s higher-end offerings. More than probably any other Bay Area boba shop, the focus at \u003ca href=\"https://www.instagram.com/ashateahouse/?hl=en\">Asha\u003c/a> rests squarely on the quality of the tea itself rather than on any bells and whistles. All of my favorites have been on the menu from day one: the potent, condensed milk–sweetened Hong Kong milk tea, which is delicious hot or cold, with or without boba. Or any of the seasonal fruit teas, which rely on no artificial flavorings. Instead, they’re just pure tea, supplemented with one of Asha’s pulpy housemade fruit purees. When available, the strawberry black tea and the Asian pear oolong are especially elite.\u003c/p>\n\u003cfigure id=\"attachment_13957738\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957738\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango.jpg\" alt=\"A mango smoothie topped with whipped cream.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dek Doi sells standard boba drinks, but its boba-adjacent Thai beverages — like the “Mango Sunset” — are where the Piedmont Avenue shop really shines. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Dek Doi Cafe\u003c/b>\u003c/h2>\n\u003cp>\u003cem>4125 Piedmont Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>It’s a testament to the beverage’s mainstream universal appeal these days that this little Thai cafe has a whole section of its menu dedicated to boba, which doesn’t have any traditional roots in Thailand. That said, \u003ca href=\"https://www.instagram.com/dekdoicafe/\">Dek Doi’s\u003c/a> boba drink selection is fairly basic, so you’d be better off choosing one of its boba-adjacent Thai drinks — like the “Mango Sunset,” which is just an S-tier exemplar of the kind of slushie mango smoothie that many shops sell. This version comes topped with whipped cream and crispy mung beans. Or try Thailand’s famous “\u003ca href=\"https://www.kqed.org/arts/13925310/dek-doi-cafe-pink-milk-thai-bl-oakland\">pink milk\u003c/a>,” or nom chompuu, which is made with red palm fruit syrup and resembles, and vaguely tastes similar to, a retro diner–style strawberry milk with tropical undertones. Note that the drinks here run sweet, but, like at any respectable boba shop, the sweetness level is customizable: For me, 50% was just right.\u003c/p>\n\u003cfigure id=\"attachment_13957746\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957746\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee.jpg\" alt=\"A creamy boba drink sits on a table in front of a pillow.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crème brûlée milk tea is one of Urban Ritual’s many excellent toppings-forward drinks. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Urban Ritual\u003c/b>\u003c/h2>\n\u003cp>\u003cem>488 Fell St., San Francisco\u003c/em>\u003c/p>\n\u003cp>Just when I got done saying boba isn’t all about all the toppings, here comes a boba shop that is, to a large extent, \u003ci>all about the toppings\u003c/i>. And yet I love it, unreservedly. Actually, the tea at \u003ca href=\"https://www.instagram.com/urbanritualcafe/?hl=en\">Urban Ritual\u003c/a> tastes quite good, and the texture of the boba itself is unimpeachable. But what sets the shop apart is its next-generation approach to creative flavor and topping combinations. The most obvious example is its signature crème brûlée milk tea, which combines black tea, cream, tapioca balls and crème brûlée — both the eggy pudding and the crunchy-smoky torched sugar bits. This is Urban Ritual’s greatest innovation: the way it introduces textures other than the classic “\u003ca href=\"https://www.kqed.org/arts/13897410/taiwanese-food-texture-q-boba-love-boat\">QQ\u003c/a>” chew of the boba.\u003c/p>\n\u003cp>And if you want to tell me that some of these drinks are more of a dessert than a beverage? You would be correct — but who is going to complain as long as they know that going in?\u003c/p>\n\u003cfigure id=\"attachment_13957748\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957748\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1.jpg\" alt=\"Two boba drinks — one green and fruity, the other one creamy — on a wooden picnic table.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teaspoon’s Corte Madera location might be the best boba option in the North Bay. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Teaspoon\u003c/b>\u003c/h2>\n\u003cp>\u003cem>132 Corte Madera Town Center, Corte Madera\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13915004,arts_13976236']\u003c/span>\u003c/span>Marin County has long been a bit of a boba wasteland, as the big, trendy brands from Taiwan haven’t, to this point, seen the region’s \u003ca href=\"https://www.kqed.org/news/11307601/why-is-marin-county-so-white\">small Asian population\u003c/a> as a worthwhile market. It was a happy day, then, when Teaspoon, one of the more well-regarded local (and now \u003ca href=\"https://order.teaspoonlife.com/\">national\u003c/a>) chains, opened a branch in a Corte Madera shopping plaza. Teaspoon’s offerings tend toward sweet and aesthetically pleasing, with creative flavor combinations that only occasionally veer into stunt beverage territory (there’s a line of Red Bull boba drinks??). They’re also undeniably tasty: The creamy, caramelly Black Sugar Assam is a well-executed take on the black sugar boba trend. And the “Grasshopper,” which combines lychee green tea and fresh cucumber juice, is fun and refreshing — a nod, perhaps, toward the kind of pepino agua fresca you might find at a local taqueria.\u003c/p>\n\u003ch2>\u003cb>Yifang Taiwan Fruit Tea \u003c/b>\u003c/h2>\n\u003cp>\u003cem>34133 Fremont Blvd., Fremont\u003c/em>\u003c/p>\n\u003cp>In some ways this may feel like a basic pick: This Taiwanese chain has had a foothold in Northern California for years now, with more than a dozen locations, and it’s been a minute since the brand was super-relevant on the Taipei scene. But what \u003ca href=\"https://www.instagram.com/yifang.cal/?hl=en\">Yifang\u003c/a> still does better than any other Bay Area chain is its fruit-flavored teas — whether it’s pineapple teas (made with housemade pineapple jam), old-school Taiwanese tastes like winter melon tea or lemon aiyu or, best of all, the shop’s signature Yifang Fruit Tea, which comes loaded fresh apple, orange and passion fruit, like a beverage and fruit salad all in one.\u003c/p>\n\u003cp>This is another spot where you’ll want to be careful about the sweetness levels, which vary widely from drink to drink. I’ve ordered the Yifang Fruit Tea at 0% sweetness and still found it to be plenty sweet enough!\u003c/p>\n\u003cfigure id=\"attachment_13957736\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957736\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop.jpg\" alt=\"Two boba drinks on a park bench.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop-1536x864.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cupertino’s Chicha San Chen is the current title holder for buzziest boba shop in the Bay. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Chicha San Chen\u003c/b>\u003c/h2>\n\u003cp>\u003cem>20688 Stevens Creek Blvd., Cupertino\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13904913,arts_13929494']\u003c/span>\u003c/span>This one is for the diehards — or at least for tea lovers who have about an hour to kill. The current title holder in the contest for buzziest Bay Area boba shop, \u003ca href=\"https://www.instagram.com/chichasanchen.norcal/?hl=en\">Chicha San Chen\u003c/a> touts its award-winning tea drinks, which are individually brewed to order using the company’s patented, very Third-Wave-esque “teaspresso” machines. Is it all a little bit precious? Sure. But it does make for tasty tea. Word to the wise: If you’re going to go through all the trouble of waiting in line for half an hour (and then \u003ci>another\u003c/i> half hour for them to make your drink), then you’d better be a person who appreciates the flavor of tea for tea’s sake — and you’d be well-advised to order one of the simpler drinks, so the taste of that tea actually shines through. I love the floral, slightly tannic, minimally sweetened honey osmanthus oolong in particular.\u003c/p>\n\u003cp>Bonus points for packaging that’s cute \u003ci>and\u003c/i> convenient: Every cup comes with a disposable \u003ca href=\"https://www.instagram.com/p/C13nPlqLXle/?hl=en\">boba tote\u003c/a> made of twine. And as the chain has slowly ramped up its \u003ca href=\"https://chichasanchennorcal.com/locations\">Bay Area footprint\u003c/a>, the crowds are starting get more manageable too. (During a recent visit to the new Berkeley location, we snagged our drinks in less than half an hour.)\u003c/p>\n\u003cfigure id=\"attachment_13957757\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957757\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful.jpg\" alt=\"A soy pudding drink with many colorful toppings.\" width=\"1920\" height=\"1439\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-1020x764.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-1536x1151.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The #8 combination at Soyful desserts is a hybrid of boba, soy pudding and chè. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Soyful Desserts\u003c/b>\u003c/h2>\n\u003cp>\u003cem>999 Story Rd., San Jose\u003c/em>\u003c/p>\n\u003cp>One of the joys of \u003ca href=\"https://www.kqed.org/arts/13904913/vietnamese-drinks-boba-che-guide-san-jose\">San Jose’s vibrant, colorful drinks scene\u003c/a> is the way that Taiwanese, Chinese and Vietnamese influences have fused together to create their own unique, hybridized thing. \u003ca href=\"https://www.instagram.com/soyfuldesserts/\">Soyful Desserts\u003c/a> is probably the peak example of that synthesis, with its concise menu of Hong Kong-style milk teas, soy pudding drinks and shaved ice–laden Vietnamese chè. As the shop’s name indicates, the star here is the soy pudding (aka tofu pudding), a silky, refreshing treat equally beloved in Hong Kong, Taiwan and Vietnam. To experience this fusion in all its glory, try the #8 soy pudding combination, which comes filled to the brim with ginger syrup–soaked tofu pudding, shaved ice, basil seeds, pandan jelly, grass jelly, sweet red beans and probably a handful of other toppings I’m forgetting.\u003c/p>\n\u003cp>I’m well aware that this is a “drink” that’s more solid than liquid — that it, in fact, constitutes a full meal in itself. But that doesn’t make it any less fun or delicious.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13976427\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding.jpg\" alt='Coconut pudding topped with diced mango, served in a jar. The insignia on the jar reads, \"Tong Sui.\"' width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003ch2>\u003cb>Tong Sui\u003c/b>\u003c/h2>\n\u003cp>\u003cem>927 E. Arques Ave. #151, Sunnyvale\u003c/em>\u003c/p>\n\u003cp>Also in the realm of good boba at businesses that aren’t strictly boba shops, this popular dessert mini-chain stands out for its selection of seasonally rotating drinks that skew more toward tropical fruit than pure tea. The osmanthus oolong milk tea, topped with tea jelly and an airy coconut cream “cloud,” embodies the shop’s approach: The drinks are refreshing, texturally interesting, sweet but not \u003cem>too \u003c/em>sweet.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But the real reason to make a special trip to \u003ca href=\"https://www.instagram.com/tongsui.us/?hl=en\">Tong Sui\u003c/a> is the shop’s line of coconut puddings that are so tender and jiggly, they practically melt in your mouth. I especially love the one topped with a double layer of mango (both finely chopped and in soft mochi form).\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Be sure to check out our full \u003ca href=\"https://www.kqed.org/arts/tag/summer-guide-2025\">2025 Summer Arts Guide to live music, movies, art, theater, festivals and more\u003c/a> in the Bay Area.\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>We are living in a golden age of boba in the Bay Area. In certain swaths of Berkeley, San Jose and Cupertino, you can find a boba shop literally on every block, and the sheer variety of drinks — from the cheese foam–topped to the nitro-chilled — has never been more robust.\u003c/p>\n\u003cp>Still, any true bubble tea connoisseur will tell you that beverage quality varies wildly from boba shop to boba shop — and, if I can say the quiet part out loud, the vast majority of Bay Area spots are mediocre at best. Unless you \u003ci>like\u003c/i> stale tapioca balls and excruciatingly sweet, watered-down tea made from powder mixes.\u003c/p>\n\u003cp>But listen: Friends don’t let friends drink bad boba. And because I care about you, dear reader, I’ve decided to share my running list of the best the Bay Area has to offer. As the parched, sun-soaked days of summer draw near, these are the spots where I’ll be posting up to quench my thirst.\u003c/p>\n\u003cfigure id=\"attachment_13957737\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957737\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea.jpg\" alt=\"Two boba drinks on a wooden table.\" width=\"1920\" height=\"1482\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-800x618.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-1020x787.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-160x124.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-768x593.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tp-tea-1536x1186.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">TP Tea is a good choice for boba drinkers who want to be able to taste the tea. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>TP Tea\u003c/b>\u003c/h2>\n\u003cp>\u003cem>2383 Telegraph Ave., Berkeley\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here’s where I’ll remind you that the boba balls themselves are merely a \u003ci>topping\u003c/i>, and an optional one at that. A boba shop serving tea that doesn’t taste good on its own would never survive in Taiwan (or any serious tea-drinking country). And so the highest praise I can give to \u003ca href=\"https://www.instagram.com/tptea.california/\">TP Tea\u003c/a> is that it’s the kind of boba shop where you can order the most basic-sounding tea (say, the “Signature Black Tea”) with minimal (30%) sugar added and no toppings whatsoever — and the drink will taste good as hell. The tea drinks here actually taste like tea, including the elegantly smooth Tie Guan Yin milk tea, a contender for my favorite milk tea in the Bay.\u003c/p>\n\u003cp>It’s for good reason, then, that TP’s UC Berkeley location is by far the busiest boba shop on a couple-block stretch of Telegraph Avenue packed with six or seven others. (Also, “Taiwan Professional Tea” is the best name for a boba chain, hands down.)\u003c/p>\n\u003ch2>\u003cb>Asha Tea House\u003c/b>\u003c/h2>\n\u003cp>\u003cem>2086 University Ave., Berkeley\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://eastbayexpress.com/two-local-teashops-that-could-make-you-care-about-tea-1/\">As the story goes\u003c/a>, this Berkeley institution opened as a vehicle for evangelizing the pleasures of fine Asian teas, and offered a simple boba menu as just one part of that mission. But the boba drinks were so wildly popular, they quickly overshadowed all of the shop’s higher-end offerings. More than probably any other Bay Area boba shop, the focus at \u003ca href=\"https://www.instagram.com/ashateahouse/?hl=en\">Asha\u003c/a> rests squarely on the quality of the tea itself rather than on any bells and whistles. All of my favorites have been on the menu from day one: the potent, condensed milk–sweetened Hong Kong milk tea, which is delicious hot or cold, with or without boba. Or any of the seasonal fruit teas, which rely on no artificial flavorings. Instead, they’re just pure tea, supplemented with one of Asha’s pulpy housemade fruit purees. When available, the strawberry black tea and the Asian pear oolong are especially elite.\u003c/p>\n\u003cfigure id=\"attachment_13957738\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957738\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango.jpg\" alt=\"A mango smoothie topped with whipped cream.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/dek-doi-mango-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dek Doi sells standard boba drinks, but its boba-adjacent Thai beverages — like the “Mango Sunset” — are where the Piedmont Avenue shop really shines. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Dek Doi Cafe\u003c/b>\u003c/h2>\n\u003cp>\u003cem>4125 Piedmont Ave., Oakland\u003c/em>\u003c/p>\n\u003cp>It’s a testament to the beverage’s mainstream universal appeal these days that this little Thai cafe has a whole section of its menu dedicated to boba, which doesn’t have any traditional roots in Thailand. That said, \u003ca href=\"https://www.instagram.com/dekdoicafe/\">Dek Doi’s\u003c/a> boba drink selection is fairly basic, so you’d be better off choosing one of its boba-adjacent Thai drinks — like the “Mango Sunset,” which is just an S-tier exemplar of the kind of slushie mango smoothie that many shops sell. This version comes topped with whipped cream and crispy mung beans. Or try Thailand’s famous “\u003ca href=\"https://www.kqed.org/arts/13925310/dek-doi-cafe-pink-milk-thai-bl-oakland\">pink milk\u003c/a>,” or nom chompuu, which is made with red palm fruit syrup and resembles, and vaguely tastes similar to, a retro diner–style strawberry milk with tropical undertones. Note that the drinks here run sweet, but, like at any respectable boba shop, the sweetness level is customizable: For me, 50% was just right.\u003c/p>\n\u003cfigure id=\"attachment_13957746\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957746\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee.jpg\" alt=\"A creamy boba drink sits on a table in front of a pillow.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/urban-ritual-creme-brulee-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crème brûlée milk tea is one of Urban Ritual’s many excellent toppings-forward drinks. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Urban Ritual\u003c/b>\u003c/h2>\n\u003cp>\u003cem>488 Fell St., San Francisco\u003c/em>\u003c/p>\n\u003cp>Just when I got done saying boba isn’t all about all the toppings, here comes a boba shop that is, to a large extent, \u003ci>all about the toppings\u003c/i>. And yet I love it, unreservedly. Actually, the tea at \u003ca href=\"https://www.instagram.com/urbanritualcafe/?hl=en\">Urban Ritual\u003c/a> tastes quite good, and the texture of the boba itself is unimpeachable. But what sets the shop apart is its next-generation approach to creative flavor and topping combinations. The most obvious example is its signature crème brûlée milk tea, which combines black tea, cream, tapioca balls and crème brûlée — both the eggy pudding and the crunchy-smoky torched sugar bits. This is Urban Ritual’s greatest innovation: the way it introduces textures other than the classic “\u003ca href=\"https://www.kqed.org/arts/13897410/taiwanese-food-texture-q-boba-love-boat\">QQ\u003c/a>” chew of the boba.\u003c/p>\n\u003cp>And if you want to tell me that some of these drinks are more of a dessert than a beverage? You would be correct — but who is going to complain as long as they know that going in?\u003c/p>\n\u003cfigure id=\"attachment_13957748\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957748\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1.jpg\" alt=\"Two boba drinks — one green and fruity, the other one creamy — on a wooden picnic table.\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/teaspoon-1-1536x1152.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Teaspoon’s Corte Madera location might be the best boba option in the North Bay. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Teaspoon\u003c/b>\u003c/h2>\n\u003cp>\u003cem>132 Corte Madera Town Center, Corte Madera\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Marin County has long been a bit of a boba wasteland, as the big, trendy brands from Taiwan haven’t, to this point, seen the region’s \u003ca href=\"https://www.kqed.org/news/11307601/why-is-marin-county-so-white\">small Asian population\u003c/a> as a worthwhile market. It was a happy day, then, when Teaspoon, one of the more well-regarded local (and now \u003ca href=\"https://order.teaspoonlife.com/\">national\u003c/a>) chains, opened a branch in a Corte Madera shopping plaza. Teaspoon’s offerings tend toward sweet and aesthetically pleasing, with creative flavor combinations that only occasionally veer into stunt beverage territory (there’s a line of Red Bull boba drinks??). They’re also undeniably tasty: The creamy, caramelly Black Sugar Assam is a well-executed take on the black sugar boba trend. And the “Grasshopper,” which combines lychee green tea and fresh cucumber juice, is fun and refreshing — a nod, perhaps, toward the kind of pepino agua fresca you might find at a local taqueria.\u003c/p>\n\u003ch2>\u003cb>Yifang Taiwan Fruit Tea \u003c/b>\u003c/h2>\n\u003cp>\u003cem>34133 Fremont Blvd., Fremont\u003c/em>\u003c/p>\n\u003cp>In some ways this may feel like a basic pick: This Taiwanese chain has had a foothold in Northern California for years now, with more than a dozen locations, and it’s been a minute since the brand was super-relevant on the Taipei scene. But what \u003ca href=\"https://www.instagram.com/yifang.cal/?hl=en\">Yifang\u003c/a> still does better than any other Bay Area chain is its fruit-flavored teas — whether it’s pineapple teas (made with housemade pineapple jam), old-school Taiwanese tastes like winter melon tea or lemon aiyu or, best of all, the shop’s signature Yifang Fruit Tea, which comes loaded fresh apple, orange and passion fruit, like a beverage and fruit salad all in one.\u003c/p>\n\u003cp>This is another spot where you’ll want to be careful about the sweetness levels, which vary widely from drink to drink. I’ve ordered the Yifang Fruit Tea at 0% sweetness and still found it to be plenty sweet enough!\u003c/p>\n\u003cfigure id=\"attachment_13957736\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957736\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop.jpg\" alt=\"Two boba drinks on a park bench.\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/chicha-san-chen_crop-1536x864.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cupertino’s Chicha San Chen is the current title holder for buzziest boba shop in the Bay. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Chicha San Chen\u003c/b>\u003c/h2>\n\u003cp>\u003cem>20688 Stevens Creek Blvd., Cupertino\u003c/em>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>This one is for the diehards — or at least for tea lovers who have about an hour to kill. The current title holder in the contest for buzziest Bay Area boba shop, \u003ca href=\"https://www.instagram.com/chichasanchen.norcal/?hl=en\">Chicha San Chen\u003c/a> touts its award-winning tea drinks, which are individually brewed to order using the company’s patented, very Third-Wave-esque “teaspresso” machines. Is it all a little bit precious? Sure. But it does make for tasty tea. Word to the wise: If you’re going to go through all the trouble of waiting in line for half an hour (and then \u003ci>another\u003c/i> half hour for them to make your drink), then you’d better be a person who appreciates the flavor of tea for tea’s sake — and you’d be well-advised to order one of the simpler drinks, so the taste of that tea actually shines through. I love the floral, slightly tannic, minimally sweetened honey osmanthus oolong in particular.\u003c/p>\n\u003cp>Bonus points for packaging that’s cute \u003ci>and\u003c/i> convenient: Every cup comes with a disposable \u003ca href=\"https://www.instagram.com/p/C13nPlqLXle/?hl=en\">boba tote\u003c/a> made of twine. And as the chain has slowly ramped up its \u003ca href=\"https://chichasanchennorcal.com/locations\">Bay Area footprint\u003c/a>, the crowds are starting get more manageable too. (During a recent visit to the new Berkeley location, we snagged our drinks in less than half an hour.)\u003c/p>\n\u003cfigure id=\"attachment_13957757\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957757\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful.jpg\" alt=\"A soy pudding drink with many colorful toppings.\" width=\"1920\" height=\"1439\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-1020x764.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/soyful-1536x1151.jpg 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The #8 combination at Soyful desserts is a hybrid of boba, soy pudding and chè. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Soyful Desserts\u003c/b>\u003c/h2>\n\u003cp>\u003cem>999 Story Rd., San Jose\u003c/em>\u003c/p>\n\u003cp>One of the joys of \u003ca href=\"https://www.kqed.org/arts/13904913/vietnamese-drinks-boba-che-guide-san-jose\">San Jose’s vibrant, colorful drinks scene\u003c/a> is the way that Taiwanese, Chinese and Vietnamese influences have fused together to create their own unique, hybridized thing. \u003ca href=\"https://www.instagram.com/soyfuldesserts/\">Soyful Desserts\u003c/a> is probably the peak example of that synthesis, with its concise menu of Hong Kong-style milk teas, soy pudding drinks and shaved ice–laden Vietnamese chè. As the shop’s name indicates, the star here is the soy pudding (aka tofu pudding), a silky, refreshing treat equally beloved in Hong Kong, Taiwan and Vietnam. To experience this fusion in all its glory, try the #8 soy pudding combination, which comes filled to the brim with ginger syrup–soaked tofu pudding, shaved ice, basil seeds, pandan jelly, grass jelly, sweet red beans and probably a handful of other toppings I’m forgetting.\u003c/p>\n\u003cp>I’m well aware that this is a “drink” that’s more solid than liquid — that it, in fact, constitutes a full meal in itself. But that doesn’t make it any less fun or delicious.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13976427\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding.jpg\" alt='Coconut pudding topped with diced mango, served in a jar. The insignia on the jar reads, \"Tong Sui.\"' width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/tong-sui-pudding-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003ch2>\u003cb>Tong Sui\u003c/b>\u003c/h2>\n\u003cp>\u003cem>927 E. Arques Ave. #151, Sunnyvale\u003c/em>\u003c/p>\n\u003cp>Also in the realm of good boba at businesses that aren’t strictly boba shops, this popular dessert mini-chain stands out for its selection of seasonally rotating drinks that skew more toward tropical fruit than pure tea. The osmanthus oolong milk tea, topped with tea jelly and an airy coconut cream “cloud,” embodies the shop’s approach: The drinks are refreshing, texturally interesting, sweet but not \u003cem>too \u003c/em>sweet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the real reason to make a special trip to \u003ca href=\"https://www.instagram.com/tongsui.us/?hl=en\">Tong Sui\u003c/a> is the shop’s line of coconut puddings that are so tender and jiggly, they practically melt in your mouth. I especially love the one topped with a double layer of mango (both finely chopped and in soft mochi form).\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "crixa-cakes-bakery-berkeley-closing",
"title": "Crixa Cakes Was My Favorite Bay Area Bakery. Now It's Closing",
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"headTitle": "Crixa Cakes Was My Favorite Bay Area Bakery. Now It’s Closing | KQED",
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"content": "\u003cfigure id=\"attachment_13975876\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975876\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior.jpg\" alt='Exterior of bakery. The sign reads \"Crixa Cakes.\"' width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Crixa Cakes, a Berkeley institution since 1998, will close on May 10, 2025. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past 15 years, my family has had exactly three \u003ca href=\"https://www.kqed.org/arts/tag/thanksgiving\">Thanksgiving\u003c/a> rituals: a potluck dinner with the Kaye-Hsu family, morning-after turkey jook and, most important of all, a deep-dish pumpkin pie from Crixa Cakes in Berkeley. Two of the Crixa pies, preferably.\u003c/p>\n\u003cp>What a marvel those hefty, thick-crusted beauties were — the filling sweet but not-too-sweet and preternaturally smooth; the tender, buttery crust \u003ci>plentiful \u003c/i>(as the pastry gods intended) and slightly soggy on the inside. It’s as delicious eaten on a stomach completely stuffed full of turkey and green bean casserole as it is nibbled on sneakily, a day or two later, standing in front of the fridge at midnight. I’ve gone so far as to proclaim it the \u003ca href=\"https://www.instagram.com/p/CyMZZYOymAU/\">greatest pumpkin pie on earth\u003c/a>.\u003c/p>\n\u003cp>You can imagine our collective distress, then, when we got word, via an email newsletter sent out two weeks ago and \u003ca href=\"https://www.crixacakes.com/s/stories/crixa-crossroads-ahead\">posted on the bakery’s website\u003c/a>, that Crixa will be closing its doors for the foreseeable future after \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/crixa-cakes-closing-20310841.php\">27 years in Berkeley\u003c/a>. Its last day of business will be Saturday, May 10.\u003c/p>\n\u003cfigure id=\"attachment_13975877\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975877\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie.jpg\" alt=\"Whole deep-dish style pumpkin pie in the box.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The beloved deep dish style pumpkin pie. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In their note, co-owners Zoltan Der and Elizabeth Kloian said they “no longer want to do business with [their] landlord” and won’t extend their lease when it expires at the end of the month.\u003c/p>\n\u003cp>It marks the end of an era, then, for one of Berkeley’s most classic food institutions. Funnily enough, as much as I love that pumpkin pie, it probably wasn’t even one of the bakery’s most famous items. If anything, the summer pies — a gooey showcase for peak-season berries and stone fruit — are even more spectacular than the pumpkin. Beyond that, Crixa is an Eastern and Central European bakery first and foremost, specializing in hard-to-find, intricately spiced Old World delicacies like poppyseed kifli, plum-and-custard kolaches, saffron buns and kirsch-soaked vanilla chiffon cake.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13954342,arts_13958926']\u003c/span>\u003c/span>What I appreciated just as much as the cakes and pastries themselves, however, was Crixa’s utter indifference to any kind of trendiness or ingratiation. Der and Kloaian ran the place with a brand of taciturn stoicism I couldn’t help but admire — always polite but never overfamiliar, even with longtime regulars. On Saturday mornings, I’d show up at around 11:30, when the pies came out of the oven; grab a number; and then wait patiently in the long, orderly line that curved around the outside of the bakery. God help the wayward customer who tried to cut in line for a pickup order, or otherwise subvert their carefully calibrated rules and systems: You’d get a stern talking-to, and you’d almost certainly deserve it.\u003c/p>\n\u003cfigure id=\"attachment_13975878\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975878\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake.jpg\" alt=\"Strawberry cream cake inside a display case.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Crixa’s strawberry cream cake, one of its many Eastern European–style desserts. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those kinds of idiosyncrasies only made me love the place even more. All told, Crixa has been my favorite bakery in Berkeley, the East Bay and quite possibly the entire Bay Area. And now it simply won’t exist.\u003c/p>\n\u003cp>In their farewell message, Der and Kloian did leave open the possibility of reopening in a new location at a future date. For now, however, they say they’ll focus on writing a Crixa Cakes cookbook and wrapping up their last few days of business. One thing’s for certain: The line outside the bakery these final days, full of Crixa superfans — myself included — hoping for one last slice of pie, will be as long as it has ever been.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.crixacakes.com/\">\u003ci>Crixa Cakes\u003c/i>\u003c/a>\u003ci> is open Wednesday to Saturday, 11:30 a.m.–3 p.m. The bakery’s final day of business will be Saturday, May 10.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13975876\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975876\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior.jpg\" alt='Exterior of bakery. The sign reads \"Crixa Cakes.\"' width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-exterior-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Crixa Cakes, a Berkeley institution since 1998, will close on May 10, 2025. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the past 15 years, my family has had exactly three \u003ca href=\"https://www.kqed.org/arts/tag/thanksgiving\">Thanksgiving\u003c/a> rituals: a potluck dinner with the Kaye-Hsu family, morning-after turkey jook and, most important of all, a deep-dish pumpkin pie from Crixa Cakes in Berkeley. Two of the Crixa pies, preferably.\u003c/p>\n\u003cp>What a marvel those hefty, thick-crusted beauties were — the filling sweet but not-too-sweet and preternaturally smooth; the tender, buttery crust \u003ci>plentiful \u003c/i>(as the pastry gods intended) and slightly soggy on the inside. It’s as delicious eaten on a stomach completely stuffed full of turkey and green bean casserole as it is nibbled on sneakily, a day or two later, standing in front of the fridge at midnight. I’ve gone so far as to proclaim it the \u003ca href=\"https://www.instagram.com/p/CyMZZYOymAU/\">greatest pumpkin pie on earth\u003c/a>.\u003c/p>\n\u003cp>You can imagine our collective distress, then, when we got word, via an email newsletter sent out two weeks ago and \u003ca href=\"https://www.crixacakes.com/s/stories/crixa-crossroads-ahead\">posted on the bakery’s website\u003c/a>, that Crixa will be closing its doors for the foreseeable future after \u003ca href=\"https://www.sfchronicle.com/food/restaurants/article/crixa-cakes-closing-20310841.php\">27 years in Berkeley\u003c/a>. Its last day of business will be Saturday, May 10.\u003c/p>\n\u003cfigure id=\"attachment_13975877\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975877\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie.jpg\" alt=\"Whole deep-dish style pumpkin pie in the box.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-pie-1920x1440.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The beloved deep dish style pumpkin pie. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In their note, co-owners Zoltan Der and Elizabeth Kloian said they “no longer want to do business with [their] landlord” and won’t extend their lease when it expires at the end of the month.\u003c/p>\n\u003cp>It marks the end of an era, then, for one of Berkeley’s most classic food institutions. Funnily enough, as much as I love that pumpkin pie, it probably wasn’t even one of the bakery’s most famous items. If anything, the summer pies — a gooey showcase for peak-season berries and stone fruit — are even more spectacular than the pumpkin. Beyond that, Crixa is an Eastern and Central European bakery first and foremost, specializing in hard-to-find, intricately spiced Old World delicacies like poppyseed kifli, plum-and-custard kolaches, saffron buns and kirsch-soaked vanilla chiffon cake.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>What I appreciated just as much as the cakes and pastries themselves, however, was Crixa’s utter indifference to any kind of trendiness or ingratiation. Der and Kloaian ran the place with a brand of taciturn stoicism I couldn’t help but admire — always polite but never overfamiliar, even with longtime regulars. On Saturday mornings, I’d show up at around 11:30, when the pies came out of the oven; grab a number; and then wait patiently in the long, orderly line that curved around the outside of the bakery. God help the wayward customer who tried to cut in line for a pickup order, or otherwise subvert their carefully calibrated rules and systems: You’d get a stern talking-to, and you’d almost certainly deserve it.\u003c/p>\n\u003cfigure id=\"attachment_13975878\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13975878\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake.jpg\" alt=\"Strawberry cream cake inside a display case.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-1536x1536.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/05/crixa-cream-cake-1920x1920.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Crixa’s strawberry cream cake, one of its many Eastern European–style desserts. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Those kinds of idiosyncrasies only made me love the place even more. All told, Crixa has been my favorite bakery in Berkeley, the East Bay and quite possibly the entire Bay Area. And now it simply won’t exist.\u003c/p>\n\u003cp>In their farewell message, Der and Kloian did leave open the possibility of reopening in a new location at a future date. For now, however, they say they’ll focus on writing a Crixa Cakes cookbook and wrapping up their last few days of business. One thing’s for certain: The line outside the bakery these final days, full of Crixa superfans — myself included — hoping for one last slice of pie, will be as long as it has ever been.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.crixacakes.com/\">\u003ci>Crixa Cakes\u003c/i>\u003c/a>\u003ci> is open Wednesday to Saturday, 11:30 a.m.–3 p.m. The bakery’s final day of business will be Saturday, May 10.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "sweetdragon-best-pies-san-jose-pi-day",
"title": "A Tiny Takeout Window Sells Some of the Tastiest Pies in San Jose",
"publishDate": 1741891841,
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"headTitle": "A Tiny Takeout Window Sells Some of the Tastiest Pies in San Jose | KQED",
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"content": "\u003cp>A small red building in \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San Jose’s\u003c/a> Willow Glen neighborhood is a laboratory for unbridled culinary experimentation. At \u003ca href=\"https://sweetdragonbaking.com/\">Sweetdragon Baking Company\u003c/a>, nut brittles are filled with potato chips, pies are loaded with Japanese curry, and sweet-and-savory bacon cookies are spiked with Jack Daniels.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/p/C8DhvIvvSJh/\">A mural\u003c/a> in front of the building provides a sneak peek into the bakery’s whimsical approach to recipe development: A dragon in a white chef’s toque whisks a bowl of batter while several animal friends bustle about measuring out ingredients for some unknown masterpiece.\u003c/p>\n\u003cp>Hway-ling Hsu started Sweetdragon in 2010 after over a decade of working as a lawyer in New York and San Jose. “After my youngest was finished with high school, I thought I should see if anyone will buy something I cook,” Hsu recalls. As it turns out, a lot of people were interested, and in 2020 she started selling her pies and brittles out of a pickup window she refers to as “the pie hole.” What started as a COVID safety precaution remains today: The window is a quick, fun way to get customers their baked goods.\u003c/p>\n\u003cfigure id=\"attachment_13973067\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13973067\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu.jpg\" alt=\"A woman in an orange apron stands in front of a mural of colorful cartoon animals baking.\" width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-1536x865.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-1920x1081.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sweetdragon founder Hway-ling Hsu poses for a portrait in front of a mural by local artist Jennifer Lay. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Hsu bakes 700 pies a week. One of Sweetdragon’s busiest days of the year is Pi Day (March 14), when foodies and math enthusiasts celebrate the ratio of a circle’s circumference to its diameter by increasing the width of their waistline — through the act of gobbling down some pie, of course. Hsu says it’s like a mini Thanksgiving, with customers lining up before the bakery opens.\u003c/p>\n\u003cp>Sweetdragon’s signature Pi Day special is a guava cheesecake pie with a pi symbol made out of crust in the center. That pie is already sold out for Friday, but it’s still available for preorder (with or without the pi symbol) for the rest of March. For customers just walking up to the window on Pi Day, other available specials will include pistachio-vanilla brittle cookies, flourless orange tortes and, hopefully, a brand new orange cream pie Hsu is hoping she’ll have ready in time to debut.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sweetdragon’s most popular pies are its chicken pot pie and seasonal fruit options such as apple, cherry and strawberry. But the real fun is trying all the new, experimental flavors that pop up on the menu.\u003c/p>\n\u003cp>“Someone will say, ‘Oh, I wonder if this would taste good. Or, look at that thing over there — would that be good for pie? And then we try it,” says Hsu.\u003c/p>\n\u003cfigure id=\"attachment_13973069\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13973069\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies.jpg\" alt=\"Four small pies inside a to-go box.\" width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-1536x865.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-1920x1081.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of Sweetdragon’s creative savory pies. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through trial and error, she discovered that strawberry pies work best when made using a blend of dried and fresh strawberries. “This keeps pies from exploding, intensifies the flavor and does not create big pools of starchy goo,” says Hsu. “Win-win!” She also remedied an overly beige taro pie by adding a touch of purple yam. The brighter color wound up boosting sales.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13969923,arts_13958926,arts_13967902']\u003c/span>\u003c/span>Of course, not all experiments are a success. “I didn’t seem able to make the almond brittle without burning it,” says Hsu. “I’m not a professional cook, and it took me a while to figure out that a lower flame would work better.” To her surprise, people loved the flavor of burnt almond, so she kept it as a permanent item. She’s learned to lean into the risks associated with experimentation and even found a way to share the baked goods that don’t quite make the cut: “Now, when we do experiments, if something comes out a little bit exploded or the wrong shape, we’ll just have that for our ‘oops box.’” Everything in the box is sold at a discounted price.\u003c/p>\n\u003cp>Sweetdragon also makes pies in collaboration with other South Bay food businesses. The filling for the Japanese chicken curry pie, for example, is made by \u003ca href=\"https://www.instagram.com/mogu.curry/\">Mogu Curry\u003c/a>, a local popup. She has also featured fillings from San Jose favorites \u003ca href=\"https://www.instagram.com/baryakitchen/\">Barya Kitchen\u003c/a> and \u003ca href=\"https://www.instagram.com/_hetsay_/\">Hết Sẩy\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, Hsu’s brittle recipe development is even more impressive than the pies. When she started, she had no idea how to make this confection and consulted a PhD chemical engineer — her husband — for advice. Brittle-making is finicky and involves breaking down table sugar (sucrose) into fructose and glucose before adding baking soda to make tiny bubbles. Those bubbles become the pores in the candy, providing its characteristic brittle texture.\u003c/p>\n\u003cfigure id=\"attachment_13973070\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13973070\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle.jpg\" alt=\"Three shards of nut brittle on a white plate.\" width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-1536x865.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-1920x1081.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sweetdragon’s nut brittles are shatteringly crisp. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Making brittle is still tricky,” says Hsu. “I think it’s because there’s a lot of variables. Even if you have the same amount in the pot every time, the ambient air temperature, the humidity, whether there’s a little breeze — all those things seem to have an effect.” Now that she’s mastered the technique, she’s able to get funky with it, conjuring brittles filled with nontraditional ingredients like \u003ca href=\"https://sweetdragonbaking.com/collections/brittle/products/day-at-the-stadium\">potato chips\u003c/a>, pretzels, beer, serrano chiles and chicharron.\u003c/p>\n\u003cp>Hsu’s brittle doesn’t stick to the crevices of your teeth or bind your mouth shut; instead, it shatters with even the gentlest bite. Each variety has its own unique texture dependent on its fillings, and an idiosyncratic quality that comes from making each small batch by hand. And Hsu makes constant adjustments too. She recalls a pharmaceutical-engineer-turned-cake-baker who told her that in both medicine and baking, you can’t just make indefinitely larger batches without changing the formula.\u003c/p>\n\u003cp>It seems, then, that the secret formula at Sweetdragon is that there isn’t one. But if something has the potential to taste delicious encased in brittle, you can be certain that Hsu will find a way to make it happen.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sweetdragonbaking\">\u003ci>Sweetdragon\u003c/i>\u003c/a>\u003ci> is open Wednesday to Saturday 9 a.m.–5 p.m. at 898 Lincoln Ave. in San Jose. Pi Day 2025 is Friday, March 14.\u003c/i>\u003c/p>\n\n",
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"title": "Sweetdragon Sells Some of the Best Pies in San Jose | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A small red building in \u003ca href=\"https://www.kqed.org/arts/tag/san-jose\">San Jose’s\u003c/a> Willow Glen neighborhood is a laboratory for unbridled culinary experimentation. At \u003ca href=\"https://sweetdragonbaking.com/\">Sweetdragon Baking Company\u003c/a>, nut brittles are filled with potato chips, pies are loaded with Japanese curry, and sweet-and-savory bacon cookies are spiked with Jack Daniels.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/p/C8DhvIvvSJh/\">A mural\u003c/a> in front of the building provides a sneak peek into the bakery’s whimsical approach to recipe development: A dragon in a white chef’s toque whisks a bowl of batter while several animal friends bustle about measuring out ingredients for some unknown masterpiece.\u003c/p>\n\u003cp>Hway-ling Hsu started Sweetdragon in 2010 after over a decade of working as a lawyer in New York and San Jose. “After my youngest was finished with high school, I thought I should see if anyone will buy something I cook,” Hsu recalls. As it turns out, a lot of people were interested, and in 2020 she started selling her pies and brittles out of a pickup window she refers to as “the pie hole.” What started as a COVID safety precaution remains today: The window is a quick, fun way to get customers their baked goods.\u003c/p>\n\u003cfigure id=\"attachment_13973067\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13973067\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu.jpg\" alt=\"A woman in an orange apron stands in front of a mural of colorful cartoon animals baking.\" width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-1536x865.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/sweetdragon-hsu-1920x1081.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sweetdragon founder Hway-ling Hsu poses for a portrait in front of a mural by local artist Jennifer Lay. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, Hsu bakes 700 pies a week. One of Sweetdragon’s busiest days of the year is Pi Day (March 14), when foodies and math enthusiasts celebrate the ratio of a circle’s circumference to its diameter by increasing the width of their waistline — through the act of gobbling down some pie, of course. Hsu says it’s like a mini Thanksgiving, with customers lining up before the bakery opens.\u003c/p>\n\u003cp>Sweetdragon’s signature Pi Day special is a guava cheesecake pie with a pi symbol made out of crust in the center. That pie is already sold out for Friday, but it’s still available for preorder (with or without the pi symbol) for the rest of March. For customers just walking up to the window on Pi Day, other available specials will include pistachio-vanilla brittle cookies, flourless orange tortes and, hopefully, a brand new orange cream pie Hsu is hoping she’ll have ready in time to debut.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sweetdragon’s most popular pies are its chicken pot pie and seasonal fruit options such as apple, cherry and strawberry. But the real fun is trying all the new, experimental flavors that pop up on the menu.\u003c/p>\n\u003cp>“Someone will say, ‘Oh, I wonder if this would taste good. Or, look at that thing over there — would that be good for pie? And then we try it,” says Hsu.\u003c/p>\n\u003cfigure id=\"attachment_13973069\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13973069\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies.jpg\" alt=\"Four small pies inside a to-go box.\" width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-1536x865.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/savory-pies-1920x1081.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A sampling of Sweetdragon’s creative savory pies. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Through trial and error, she discovered that strawberry pies work best when made using a blend of dried and fresh strawberries. “This keeps pies from exploding, intensifies the flavor and does not create big pools of starchy goo,” says Hsu. “Win-win!” She also remedied an overly beige taro pie by adding a touch of purple yam. The brighter color wound up boosting sales.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Of course, not all experiments are a success. “I didn’t seem able to make the almond brittle without burning it,” says Hsu. “I’m not a professional cook, and it took me a while to figure out that a lower flame would work better.” To her surprise, people loved the flavor of burnt almond, so she kept it as a permanent item. She’s learned to lean into the risks associated with experimentation and even found a way to share the baked goods that don’t quite make the cut: “Now, when we do experiments, if something comes out a little bit exploded or the wrong shape, we’ll just have that for our ‘oops box.’” Everything in the box is sold at a discounted price.\u003c/p>\n\u003cp>Sweetdragon also makes pies in collaboration with other South Bay food businesses. The filling for the Japanese chicken curry pie, for example, is made by \u003ca href=\"https://www.instagram.com/mogu.curry/\">Mogu Curry\u003c/a>, a local popup. She has also featured fillings from San Jose favorites \u003ca href=\"https://www.instagram.com/baryakitchen/\">Barya Kitchen\u003c/a> and \u003ca href=\"https://www.instagram.com/_hetsay_/\">Hết Sẩy\u003c/a>.\u003c/p>\n\u003cp>Meanwhile, Hsu’s brittle recipe development is even more impressive than the pies. When she started, she had no idea how to make this confection and consulted a PhD chemical engineer — her husband — for advice. Brittle-making is finicky and involves breaking down table sugar (sucrose) into fructose and glucose before adding baking soda to make tiny bubbles. Those bubbles become the pores in the candy, providing its characteristic brittle texture.\u003c/p>\n\u003cfigure id=\"attachment_13973070\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13973070\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle.jpg\" alt=\"Three shards of nut brittle on a white plate.\" width=\"2000\" height=\"1126\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-1536x865.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/03/brittle-1920x1081.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Sweetdragon’s nut brittles are shatteringly crisp. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Making brittle is still tricky,” says Hsu. “I think it’s because there’s a lot of variables. Even if you have the same amount in the pot every time, the ambient air temperature, the humidity, whether there’s a little breeze — all those things seem to have an effect.” Now that she’s mastered the technique, she’s able to get funky with it, conjuring brittles filled with nontraditional ingredients like \u003ca href=\"https://sweetdragonbaking.com/collections/brittle/products/day-at-the-stadium\">potato chips\u003c/a>, pretzels, beer, serrano chiles and chicharron.\u003c/p>\n\u003cp>Hsu’s brittle doesn’t stick to the crevices of your teeth or bind your mouth shut; instead, it shatters with even the gentlest bite. Each variety has its own unique texture dependent on its fillings, and an idiosyncratic quality that comes from making each small batch by hand. And Hsu makes constant adjustments too. She recalls a pharmaceutical-engineer-turned-cake-baker who told her that in both medicine and baking, you can’t just make indefinitely larger batches without changing the formula.\u003c/p>\n\u003cp>It seems, then, that the secret formula at Sweetdragon is that there isn’t one. But if something has the potential to taste delicious encased in brittle, you can be certain that Hsu will find a way to make it happen.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/sweetdragonbaking\">\u003ci>Sweetdragon\u003c/i>\u003c/a>\u003ci> is open Wednesday to Saturday 9 a.m.–5 p.m. at 898 Lincoln Ave. in San Jose. Pi Day 2025 is Friday, March 14.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "eizels-bakery-pop-up-donuts-san-jose",
"title": "A South Bay Pop-Up Is Reinventing the Doughnut",
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"content": "\u003cp>The contents of a pink doughnut box are usually pretty predictable — chocolate- or sprinkle-covered rings that offer a bit of sweetness and chewiness to get you through your morning. But at \u003ca href=\"https://www.eizelsbakery.com/\">Eizel’s Bakery\u003c/a>, a pop-up in the South Bay, some of the doughnuts are glazed with crackly caramelized sugar while others are filled with saucy crustaceans. Another Korean-inspired, doughnut-adjacent treat erupts with garlicky custard when you bite in.\u003c/p>\n\u003cp>Of course, Eizel’s isn’t the first bakery to try to reinvent the doughnut. But the way the pop-up blends classical pastry techniques with a wildly multicultural palette of flavors and ingredients sets it apart from the crowd.\u003c/p>\n\u003cp>Like so many other home bakers, Eizel Mafnas started her pop-up in 2021 as a way to connect with her community during the pandemic. Then, as now, she juggled the bakery with an IT job at the Stanford Children’s Hospital. “I thought, what’s the harm in starting a business?” says Mafnas. “If it works out, great I’ll keep doing it while it’s still fun for me. Three years later, I’m still having a lot of fun — though it is a lot of work.”\u003c/p>\n\u003cfigure id=\"attachment_13967920\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13967920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas.jpg\" alt=\"A baker poses at her farmers market display of doughnuts and other baked treats.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Eizel Mafnas draws inspiration from her native Philippines and from other restaurants and cuisines she loves. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mafnas began by selling brownies, using a recipe she refined over years of baking for family and friends. Now, the business has evolved to include Bombay chex mix, bacon jam empanadas and, as of this year, a creative collection of both sweet and savory doughnuts.\u003c/p>\n\u003cp>A couple of Mafnas’s doughnuts are inspired by the flavors of the Philippines, where she grew up. “I’m most proud of my ube doughnut,” says Mafnas. “I wanted to make something for the person who hasn’t had any exposure to Filipino culture.” The purple doughnut features ube in three ways: She fills ube brioche with creamy ube jam and sprinkles the outside with ube polvorón, a common shortbread she grew up eating in the Philippines. Another doughnut features calamansi, or Filipino lime. The final product feels like a hybrid between sponge cake and key lime pie, oozing with tangy custard.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For some of her more multicultural doughnuts, Mafnas draws inspiration from dishes at some of her favorite restaurants. One of the most striking examples is a crawfish doughnut inspired by the crawfish beignets at Brenda’s French Soul Food in San Francisco. In Mafnas’s version, crawfish meat is stuffed into a savory brioche doughnut along with a garlicky Cajun sauce and gooey cheese so that the inside of the pastry gets a little bit soggy. It’s like the inverse of using crusty bread to soak up the sauce on a seafood plate.\u003c/p>\n\u003cfigure id=\"attachment_13967922\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13967922\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun.jpg\" alt=\"A savory bun dusted with Parmesan cheese.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A savory Korean garlic bun, dusted with Parmesan cheese. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When \u003ca href=\"https://www.thekitchn.com/dubai-knafeh-pistachio-chocolate-bar-review-23676829\">Dubai chocolate bars\u003c/a> went viral on social media earlier this year, Mafnas spun a doughnut version complete with homemade pistachio cream. And for the pumpkin spice season, she created a pumpkin cake doughnut topped with pecan praline, pumpkin caramel and a cream cheese glaze. “It’s a nice challenge to see what you can make into a doughnut,” says Mafnas. “Before it would take me weeks to figure out a doughnut. Now, it takes me a few days.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13965215,arts_13958172,arts_13965475']\u003c/span>\u003c/span>By watching \u003ca href=\"https://www.kqed.org/jacques-pepin-cooking-at-home\">Jacques Pépin\u003c/a> and other PBS cooking shows like \u003ci>America’s Test Kitchen, \u003c/i>Mafnas learned to think about how ingredients interact with each other rather than simply following a recipe. “Baking allows me to get creative and break that mold that things have to be precise, “ says Mafnas. “But I’m having a hard time with apple fritters — I fried it, and it just disintegrated.”\u003c/p>\n\u003cp>She’s persistent, though, and commits to developing recipes even when faced with hurdles. (She’s still working on those apple fritters!) Her ability to turn anything into a doughnut might seem like magic, but really, she’s gotten the process down to a science. Every single detail is carefully considered, like the balance between sweetness and acidity or whether a pastry needs some element to add textural contrast. Every doughnut’s filling complements its exterior — for example, the crème brûlée doughnut has a sticky, shattering top with a touch of bitterness that’s counteracted by the dollop of sweet custard inside.\u003c/p>\n\u003cfigure id=\"attachment_13967924\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13967924\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut.jpg\" alt=\"Overhead view of an ube doughnut and creme brulee doughnut in a takeout container.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A crème brûlée doughnut (left) and ube doughnut. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mafnas and her team produce their goods out of a commercial kitchen, but Mafnas says they’re close to outgrowing the space. Aside from popping up at farmers markets and events, Eizel’s baked goods are also stocked at coffee shops in San Jose. During a recent Sunday morning pop-up at the Japantown Farmers Market, a crowd of customers waited patiently in line — and many of the most popular doughnuts sell out within the first two hours of any given event, Mafnas says.\u003c/p>\n\u003cp>“I hope to one day open my own doughnut shop and bring in other things,” says Mafnas, “There’s so much more in my head I want to bring out to folks.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/eizelsbakery/?hl=en\">\u003ci>Eizel’s Bakery\u003c/i>\u003c/a>\u003ci> pops up at farmers markets and events around the South Bay. The next pop-up is at \u003c/i>\u003ca href=\"https://www.pourdecisionscraft.com/\">\u003ci>Pour Decisions\u003c/i>\u003c/a>\u003ci> (5700 Village Oaks Dr. #20) in San Jose Saturday, Nov. 9. For information about future pop-ups, check out Eizel’s \u003c/i>\u003ca href=\"https://www.instagram.com/eizelsbakery/?hl=en\">\u003ci>Instagram page\u003c/i>\u003c/a>\u003ci>. It will attend the \u003c/i>\u003ca href=\"https://www.sanjosemade.com/pages/sjmade-holiday-fair-2024\">\u003ci>SJ Made Holiday Fair\u003c/i>\u003c/a>\u003ci> (Santa Clara Convention Center) on Nov. 29–30.\u003c/i>\u003c/p>\n\n",
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"title": "Eizel's Bakery Is Reinventing the Donut in San Jose | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The contents of a pink doughnut box are usually pretty predictable — chocolate- or sprinkle-covered rings that offer a bit of sweetness and chewiness to get you through your morning. But at \u003ca href=\"https://www.eizelsbakery.com/\">Eizel’s Bakery\u003c/a>, a pop-up in the South Bay, some of the doughnuts are glazed with crackly caramelized sugar while others are filled with saucy crustaceans. Another Korean-inspired, doughnut-adjacent treat erupts with garlicky custard when you bite in.\u003c/p>\n\u003cp>Of course, Eizel’s isn’t the first bakery to try to reinvent the doughnut. But the way the pop-up blends classical pastry techniques with a wildly multicultural palette of flavors and ingredients sets it apart from the crowd.\u003c/p>\n\u003cp>Like so many other home bakers, Eizel Mafnas started her pop-up in 2021 as a way to connect with her community during the pandemic. Then, as now, she juggled the bakery with an IT job at the Stanford Children’s Hospital. “I thought, what’s the harm in starting a business?” says Mafnas. “If it works out, great I’ll keep doing it while it’s still fun for me. Three years later, I’m still having a lot of fun — though it is a lot of work.”\u003c/p>\n\u003cfigure id=\"attachment_13967920\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13967920\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas.jpg\" alt=\"A baker poses at her farmers market display of doughnuts and other baked treats.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Eizel-Mafnas-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Eizel Mafnas draws inspiration from her native Philippines and from other restaurants and cuisines she loves. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mafnas began by selling brownies, using a recipe she refined over years of baking for family and friends. Now, the business has evolved to include Bombay chex mix, bacon jam empanadas and, as of this year, a creative collection of both sweet and savory doughnuts.\u003c/p>\n\u003cp>A couple of Mafnas’s doughnuts are inspired by the flavors of the Philippines, where she grew up. “I’m most proud of my ube doughnut,” says Mafnas. “I wanted to make something for the person who hasn’t had any exposure to Filipino culture.” The purple doughnut features ube in three ways: She fills ube brioche with creamy ube jam and sprinkles the outside with ube polvorón, a common shortbread she grew up eating in the Philippines. Another doughnut features calamansi, or Filipino lime. The final product feels like a hybrid between sponge cake and key lime pie, oozing with tangy custard.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For some of her more multicultural doughnuts, Mafnas draws inspiration from dishes at some of her favorite restaurants. One of the most striking examples is a crawfish doughnut inspired by the crawfish beignets at Brenda’s French Soul Food in San Francisco. In Mafnas’s version, crawfish meat is stuffed into a savory brioche doughnut along with a garlicky Cajun sauce and gooey cheese so that the inside of the pastry gets a little bit soggy. It’s like the inverse of using crusty bread to soak up the sauce on a seafood plate.\u003c/p>\n\u003cfigure id=\"attachment_13967922\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13967922\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun.jpg\" alt=\"A savory bun dusted with Parmesan cheese.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Korean-Garlic-Bun-1920x1280.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A savory Korean garlic bun, dusted with Parmesan cheese. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When \u003ca href=\"https://www.thekitchn.com/dubai-knafeh-pistachio-chocolate-bar-review-23676829\">Dubai chocolate bars\u003c/a> went viral on social media earlier this year, Mafnas spun a doughnut version complete with homemade pistachio cream. And for the pumpkin spice season, she created a pumpkin cake doughnut topped with pecan praline, pumpkin caramel and a cream cheese glaze. “It’s a nice challenge to see what you can make into a doughnut,” says Mafnas. “Before it would take me weeks to figure out a doughnut. Now, it takes me a few days.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>By watching \u003ca href=\"https://www.kqed.org/jacques-pepin-cooking-at-home\">Jacques Pépin\u003c/a> and other PBS cooking shows like \u003ci>America’s Test Kitchen, \u003c/i>Mafnas learned to think about how ingredients interact with each other rather than simply following a recipe. “Baking allows me to get creative and break that mold that things have to be precise, “ says Mafnas. “But I’m having a hard time with apple fritters — I fried it, and it just disintegrated.”\u003c/p>\n\u003cp>She’s persistent, though, and commits to developing recipes even when faced with hurdles. (She’s still working on those apple fritters!) Her ability to turn anything into a doughnut might seem like magic, but really, she’s gotten the process down to a science. Every single detail is carefully considered, like the balance between sweetness and acidity or whether a pastry needs some element to add textural contrast. Every doughnut’s filling complements its exterior — for example, the crème brûlée doughnut has a sticky, shattering top with a touch of bitterness that’s counteracted by the dollop of sweet custard inside.\u003c/p>\n\u003cfigure id=\"attachment_13967924\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13967924\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut.jpg\" alt=\"Overhead view of an ube doughnut and creme brulee doughnut in a takeout container.\" width=\"2000\" height=\"1125\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-800x450.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-1020x574.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-160x90.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-768x432.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-1536x864.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/11/Creme-Brulee-and-Ube-Donut-1920x1080.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A crème brûlée doughnut (left) and ube doughnut. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mafnas and her team produce their goods out of a commercial kitchen, but Mafnas says they’re close to outgrowing the space. Aside from popping up at farmers markets and events, Eizel’s baked goods are also stocked at coffee shops in San Jose. During a recent Sunday morning pop-up at the Japantown Farmers Market, a crowd of customers waited patiently in line — and many of the most popular doughnuts sell out within the first two hours of any given event, Mafnas says.\u003c/p>\n\u003cp>“I hope to one day open my own doughnut shop and bring in other things,” says Mafnas, “There’s so much more in my head I want to bring out to folks.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/eizelsbakery/?hl=en\">\u003ci>Eizel’s Bakery\u003c/i>\u003c/a>\u003ci> pops up at farmers markets and events around the South Bay. The next pop-up is at \u003c/i>\u003ca href=\"https://www.pourdecisionscraft.com/\">\u003ci>Pour Decisions\u003c/i>\u003c/a>\u003ci> (5700 Village Oaks Dr. #20) in San Jose Saturday, Nov. 9. For information about future pop-ups, check out Eizel’s \u003c/i>\u003ca href=\"https://www.instagram.com/eizelsbakery/?hl=en\">\u003ci>Instagram page\u003c/i>\u003c/a>\u003ci>. It will attend the \u003c/i>\u003ca href=\"https://www.sanjosemade.com/pages/sjmade-holiday-fair-2024\">\u003ci>SJ Made Holiday Fair\u003c/i>\u003c/a>\u003ci> (Santa Clara Convention Center) on Nov. 29–30.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "nations-burgers-pies-late-night-diner-san-pablo",
"title": "This 24-Hour Burger Chain Is a Late-Night Landmark in the Bay",
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"headTitle": "This 24-Hour Burger Chain Is a Late-Night Landmark in the Bay | KQED",
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"content": "\u003cfigure id=\"attachment_13958934\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958934\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg\" alt=\"Illustration: Two men eating a spread of diner food (burger, onion rings, bacon, strawberry pie) while a woman approaches the table carrying more food on a tray.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nation’s hefty cheeseburgers and glistening strawberry pies are classic Bay Area diner food. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, they were joined by guest artist — and longtime Nation’s enthusiast — Briana Loewinsohn. \u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com\">Nation’s Giant Hamburgers and Great Pies\u003c/a> probably doesn’t need much of an introduction.\u003c/p>\n\u003cp>Particularly if you grew up in the East Bay, chances are there was one of these fast food diners in or near your hometown. Maybe it was where your family went to grab a quick dinner when no one felt like cooking, or where the Little League coach would bring the team for post-game burgers and shakes. In high school, you might have spent hours there after school, multiple times a week, just shooting the shit with friends.\u003c/p>\n\u003cp>And for a wide swath of the Bay, the local Nation’s was almost certainly one of the only places in town where you could order a slice of pie or a full breakfast plate at 1 or 2 o’clock in the morning.\u003c/p>\n\u003cp>So when we saw that the chain’s original location in San Pablo is still open 24/7, we knew we had to pay a visit. The restaurant opened in 1952 as a tiny, \u003ca href=\"https://nationsrestaurants.com/our-story\">six-stool hot dog counter\u003c/a> (originally called “\u003ca href=\"https://www.sfgate.com/food/article/Nations-Giant-Hamburgers-East-Bay-16211282.php\">Harvey’s\u003c/a>”). The current, and much larger, iteration of the building sits across the street from the (also 24-hour) San Pablo Lytton Casino, and when you pull up after dark, it looks very much like the image of the quintessential diner that I hold in my mind’s eye: a squat, brick-faced beacon in the night, all aglow with red and white neon.\u003c/p>\n\u003cfigure id=\"attachment_13958936\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958936\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg\" alt=\"Illustration: The exterior of a Nation's fast food burger restaurant, lit up in neon at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original San Pablo location of Nation’s is still open 24/7. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent Thursday night, the crowd inside was about 40% young families out late with their kids, 40% chatty high schoolers and 20% very hungry middle-aged men (salute to my people), with their diner breakfast plates \u003ci>and\u003c/i> chili con carne \u003ci>and\u003c/i> banana cream pie spread out on the table like some midcentury still life.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>More than anything, it seemed to be a strictly locals kind of place – Nation’s, as a rule, is not much of a destination restaurant. “I guess you guys are from out of town,” the woman next to us in line said, laughing, not unkindly, when she saw us taking photos of the pie case and gawking at the menu with a little bit too much excitement.\u003c/p>\n\u003cp>If in doubt, you’ll probably just want to order a cheeseburger. So many Bay Area people talk up In-N-Out, our most celebrated SoCal import, that it’s easy to forget that Nation’s is the Bay’s own homegrown — and arguably superior — fast food burger chain.\u003c/p>\n\u003cp>A Nation’s cheeseburger has its own particular architecture. It has a surprising heft, mostly attributable to the thick, 5-ounce patty, but the main points of distinction are 1) the massive dollop of mayonnaise slathered underneath the patty and 2) the thick rounds of crunchy raw onion that provide a sharp counterpoint to the salty, fatty beef and cheese. (Ignore the wrongheaded people who try to convince you that it’s “too much onion.”) It’s a tasty, well-constructed burger — and if you’re feeling decadent, the fried egg and the uncommonly crispy bacon are both excellent add-ons.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13958466,arts_13954597,arts_13956683']\u003c/span>\u003c/span>We found the rest of the menu to be a little bit hit or miss. The fries were mediocre. The onion rings, while piping hot, were crumbly and underseasoned, and fell apart when we tried to eat them. The Oreo milkshake, on the other hand, was fantastic, with the ideal, slurpable thickness. And the classic breakfast plates — available in One-Egger, Two-Egger and Three-Egger permutations — are as solid as they come for an after-midnight breakfast option, with properly runny fried eggs and more of that good bacon (even if the hash browns were a bit pale and limp).\u003c/p>\n\u003cp>Our apologies, though, that we’ve gone this far without talking about Nation’s second biggest claim to fame: its pies.To be more specific, the strawberry pies, which the chain sells each spring and early summer as part of a big seasonal promotion that also features strawberry pancakes, strawberry French toast, strawberry cheesecake and straight-up bowls of strawberries (the quaintest, and most Bay Area, option).\u003c/p>\n\u003cp>The stunner, though, is the individual-size strawberry tart: a fairly standard pie shell with a mound of whole, fresh strawberries piled probably six inches high, ringed with spray-can whipped cream and coated in goopy red glaze — a pleasing juxtaposition in the way it’s both natural \u003ci>and \u003c/i>unnatural. Despite the glop, the luxuriousness of this Nation’s pie is that you’re essentially just eating a whole pint’s worth of surprisingly sweet, ripe strawberries.\u003c/p>\n\u003cp>I suppose that’s Bay Area diner culture, in a nutshell. And to be able to eat such a pie, and such a burger, at 3 o’clock in the morning? It’s what makes Nation’s a Bay Area classic.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com/\">\u003ci>Nation’s\u003c/i>\u003c/a>\u003ci> has 28 locations in Northern California, mostly concentrated in the East Bay (plus two in Texas). The original San Pablo location at 13296 San Pablo Dam Rd. is open 24/7.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Nation’s Giant Hamburgers has been a classic after-hours hangout spot for more than 70 years.",
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"title": "Nation's 24-Hour Burger Restaurant Is a Late-Night East Bay Landmark | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13958934\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958934\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg\" alt=\"Illustration: Two men eating a spread of diner food (burger, onion rings, bacon, strawberry pie) while a woman approaches the table carrying more food on a tray.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_1-1-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nation’s hefty cheeseburgers and glistening strawberry pies are classic Bay Area diner food. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene. This week, they were joined by guest artist — and longtime Nation’s enthusiast — Briana Loewinsohn. \u003c/i>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com\">Nation’s Giant Hamburgers and Great Pies\u003c/a> probably doesn’t need much of an introduction.\u003c/p>\n\u003cp>Particularly if you grew up in the East Bay, chances are there was one of these fast food diners in or near your hometown. Maybe it was where your family went to grab a quick dinner when no one felt like cooking, or where the Little League coach would bring the team for post-game burgers and shakes. In high school, you might have spent hours there after school, multiple times a week, just shooting the shit with friends.\u003c/p>\n\u003cp>And for a wide swath of the Bay, the local Nation’s was almost certainly one of the only places in town where you could order a slice of pie or a full breakfast plate at 1 or 2 o’clock in the morning.\u003c/p>\n\u003cp>So when we saw that the chain’s original location in San Pablo is still open 24/7, we knew we had to pay a visit. The restaurant opened in 1952 as a tiny, \u003ca href=\"https://nationsrestaurants.com/our-story\">six-stool hot dog counter\u003c/a> (originally called “\u003ca href=\"https://www.sfgate.com/food/article/Nations-Giant-Hamburgers-East-Bay-16211282.php\">Harvey’s\u003c/a>”). The current, and much larger, iteration of the building sits across the street from the (also 24-hour) San Pablo Lytton Casino, and when you pull up after dark, it looks very much like the image of the quintessential diner that I hold in my mind’s eye: a squat, brick-faced beacon in the night, all aglow with red and white neon.\u003c/p>\n\u003cfigure id=\"attachment_13958936\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958936\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg\" alt=\"Illustration: The exterior of a Nation's fast food burger restaurant, lit up in neon at night.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Nations_2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The original San Pablo location of Nation’s is still open 24/7. \u003ccite>(Briana Loewinsohn)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent Thursday night, the crowd inside was about 40% young families out late with their kids, 40% chatty high schoolers and 20% very hungry middle-aged men (salute to my people), with their diner breakfast plates \u003ci>and\u003c/i> chili con carne \u003ci>and\u003c/i> banana cream pie spread out on the table like some midcentury still life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>More than anything, it seemed to be a strictly locals kind of place – Nation’s, as a rule, is not much of a destination restaurant. “I guess you guys are from out of town,” the woman next to us in line said, laughing, not unkindly, when she saw us taking photos of the pie case and gawking at the menu with a little bit too much excitement.\u003c/p>\n\u003cp>If in doubt, you’ll probably just want to order a cheeseburger. So many Bay Area people talk up In-N-Out, our most celebrated SoCal import, that it’s easy to forget that Nation’s is the Bay’s own homegrown — and arguably superior — fast food burger chain.\u003c/p>\n\u003cp>A Nation’s cheeseburger has its own particular architecture. It has a surprising heft, mostly attributable to the thick, 5-ounce patty, but the main points of distinction are 1) the massive dollop of mayonnaise slathered underneath the patty and 2) the thick rounds of crunchy raw onion that provide a sharp counterpoint to the salty, fatty beef and cheese. (Ignore the wrongheaded people who try to convince you that it’s “too much onion.”) It’s a tasty, well-constructed burger — and if you’re feeling decadent, the fried egg and the uncommonly crispy bacon are both excellent add-ons.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>We found the rest of the menu to be a little bit hit or miss. The fries were mediocre. The onion rings, while piping hot, were crumbly and underseasoned, and fell apart when we tried to eat them. The Oreo milkshake, on the other hand, was fantastic, with the ideal, slurpable thickness. And the classic breakfast plates — available in One-Egger, Two-Egger and Three-Egger permutations — are as solid as they come for an after-midnight breakfast option, with properly runny fried eggs and more of that good bacon (even if the hash browns were a bit pale and limp).\u003c/p>\n\u003cp>Our apologies, though, that we’ve gone this far without talking about Nation’s second biggest claim to fame: its pies.To be more specific, the strawberry pies, which the chain sells each spring and early summer as part of a big seasonal promotion that also features strawberry pancakes, strawberry French toast, strawberry cheesecake and straight-up bowls of strawberries (the quaintest, and most Bay Area, option).\u003c/p>\n\u003cp>The stunner, though, is the individual-size strawberry tart: a fairly standard pie shell with a mound of whole, fresh strawberries piled probably six inches high, ringed with spray-can whipped cream and coated in goopy red glaze — a pleasing juxtaposition in the way it’s both natural \u003ci>and \u003c/i>unnatural. Despite the glop, the luxuriousness of this Nation’s pie is that you’re essentially just eating a whole pint’s worth of surprisingly sweet, ripe strawberries.\u003c/p>\n\u003cp>I suppose that’s Bay Area diner culture, in a nutshell. And to be able to eat such a pie, and such a burger, at 3 o’clock in the morning? It’s what makes Nation’s a Bay Area classic.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://nationsrestaurants.com/\">\u003ci>Nation’s\u003c/i>\u003c/a>\u003ci> has 28 locations in Northern California, mostly concentrated in the East Bay (plus two in Texas). The original San Pablo location at 13296 San Pablo Dam Rd. is open 24/7.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>As summertime’s slow, relaxing pace descend upon us, one Filipino American rapper is here to remind us that sunny days are meant for partying — and ice cream.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/ceo_nump_beastmobile/?hl=en\">Nump\u003c/a>, the East Bay rapper of “I Gott Grapes” fame \u003ca href=\"https://www.kqed.org/arts/13924042/nump-hyphy-i-gott-grapes-interview\">who also engineered some of hyphy music’s biggest hits\u003c/a>, has mastered the art of riling others up with both his thumping basslines and romanticizing of purple-colored foods. The man who refers to himself as Manny Snackquiao delivers once again with his freshest single, “\u003ca href=\"https://www.instagram.com/p/C7NvFfpNy2c/\">Halo Halo\u003c/a>” — named after the Filipino cold treat that typically includes crushed ice, condensed milk, ube ice cream, leche flan and other sweet toppings.\u003c/p>\n\u003cp>The rapper’s latest effort, which features another Bay Area hyphy legend in Vallejo’s \u003ca href=\"https://www.instagram.com/babybash/?hl=en\">Baby Bash\u003c/a> and production from Houston’s \u003ca href=\"https://www.instagram.com/imixbrucebang/?hl=en\">Bruce Bang\u003c/a>, is adding an extra scoop of sweetness with a release party this Friday at the Union City Filipino-owned cafe \u003ca href=\"https://www.instagram.com/macs.by.icky/?hl=en\">Macs By Ickys\u003c/a> — equally cult-favored for its creation of the\u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\"> ube choco taco ice cream sandwich\u003c/a>.\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@jessehperez1/video/7367190323035950378\" data-video-id=\"7367190323035950378\">\n\u003csection>\u003ca title=\"@jessehperez1\" href=\"https://www.tiktok.com/@jessehperez1?refer=embed\" target=\"_blank\" rel=\"noopener\">@jessehperez1\u003c/a> New music May 24 – Halo Halo by Nump featuring Baby Bash. \u003ca title=\"halohalo\" href=\"https://www.tiktok.com/tag/halohalo?refer=embed\" target=\"_blank\" rel=\"noopener\">#halohalo\u003c/a> @Baby Bash \u003ca title=\"nump\" href=\"https://www.tiktok.com/tag/nump?refer=embed\" target=\"_blank\" rel=\"noopener\">#Nump\u003c/a> \u003ca title=\"filipino\" href=\"https://www.tiktok.com/tag/filipino?refer=embed\" target=\"_blank\" rel=\"noopener\">#filipino\u003c/a> \u003ca title=\"♬ original sound - JPerez\" href=\"https://www.tiktok.com/music/original-sound-7367190355119115051?refer=embed\" target=\"_blank\" rel=\"noopener\">♬ original sound – JPerez\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>[tiktok]\u003c/p>\n\u003cp>During Nump’s appearance at the cafe, attendees can get a taste of halo halo soft serve, an original Macs By Icky flavor that is essentially a frozen swirl of halo halo goodness in a cup. If that’s not enough to make this the official Bay Area Filipino event of the summer, Nump will also give those in attendance a chance to appear in the official music video for his newest blap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13940127,arts_13924042']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Leading up to the song’s release, \u003ca href=\"https://www.instagram.com/p/C7DgCrmt5iA/?hl=en\">Nump has been touring different dessert shops in search of halo halo\u003c/a>, going as far as Hawaii. His partnership with Macs By Icky formed organically when \u003ca href=\"https://www.instagram.com/p/C6rYXaLPFyx/?hl=en&img_index=1\">Nump posted on his Instagram page asking, “Who got the best halo halo?”\u003c/a> The masses responded by tagging Union City’s Filipino dessert destination. From there, the well-known lyricist reached out to the local business and quarterbacked the play.\u003c/p>\n\u003cp>The snippet of “\u003ca href=\"https://www.instagram.com/p/C69FL3npGmW/\">Halo Halo\u003c/a>” that can be heard on Nump’s page has a chill island love song vibe, and one can only assume that the entire song will be as sugary and delicious as the dessert itself. Consider this the kick-off anthem to start your “Hot Halo Halo Summer.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Nump’s “Halo Halo” release party will be hosted at Macs By Icky (3900 Smith St., Union City) on Fri., May 24 at 5 p.m. The music video filming will start at 6 p.m.\u003c/i>\u003c/p>\n\n",
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"excerpt": "The hyphy rapper will debut his latest song at Macs By Icky, the Filipino-owned cafe in Union City.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As summertime’s slow, relaxing pace descend upon us, one Filipino American rapper is here to remind us that sunny days are meant for partying — and ice cream.\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/ceo_nump_beastmobile/?hl=en\">Nump\u003c/a>, the East Bay rapper of “I Gott Grapes” fame \u003ca href=\"https://www.kqed.org/arts/13924042/nump-hyphy-i-gott-grapes-interview\">who also engineered some of hyphy music’s biggest hits\u003c/a>, has mastered the art of riling others up with both his thumping basslines and romanticizing of purple-colored foods. The man who refers to himself as Manny Snackquiao delivers once again with his freshest single, “\u003ca href=\"https://www.instagram.com/p/C7NvFfpNy2c/\">Halo Halo\u003c/a>” — named after the Filipino cold treat that typically includes crushed ice, condensed milk, ube ice cream, leche flan and other sweet toppings.\u003c/p>\n\u003cp>The rapper’s latest effort, which features another Bay Area hyphy legend in Vallejo’s \u003ca href=\"https://www.instagram.com/babybash/?hl=en\">Baby Bash\u003c/a> and production from Houston’s \u003ca href=\"https://www.instagram.com/imixbrucebang/?hl=en\">Bruce Bang\u003c/a>, is adding an extra scoop of sweetness with a release party this Friday at the Union City Filipino-owned cafe \u003ca href=\"https://www.instagram.com/macs.by.icky/?hl=en\">Macs By Ickys\u003c/a> — equally cult-favored for its creation of the\u003ca href=\"https://www.kqed.org/arts/13929263/ube-choco-taco-macs-by-icky-filipino-union-city\"> ube choco taco ice cream sandwich\u003c/a>.\u003c/p>\n\u003cblockquote class=\"tiktok-embed\" style=\"max-width: 605px;min-width: 325px\" cite=\"https://www.tiktok.com/@jessehperez1/video/7367190323035950378\" data-video-id=\"7367190323035950378\">\n\u003csection>\u003ca title=\"@jessehperez1\" href=\"https://www.tiktok.com/@jessehperez1?refer=embed\" target=\"_blank\" rel=\"noopener\">@jessehperez1\u003c/a> New music May 24 – Halo Halo by Nump featuring Baby Bash. \u003ca title=\"halohalo\" href=\"https://www.tiktok.com/tag/halohalo?refer=embed\" target=\"_blank\" rel=\"noopener\">#halohalo\u003c/a> @Baby Bash \u003ca title=\"nump\" href=\"https://www.tiktok.com/tag/nump?refer=embed\" target=\"_blank\" rel=\"noopener\">#Nump\u003c/a> \u003ca title=\"filipino\" href=\"https://www.tiktok.com/tag/filipino?refer=embed\" target=\"_blank\" rel=\"noopener\">#filipino\u003c/a> \u003ca title=\"♬ original sound - JPerez\" href=\"https://www.tiktok.com/music/original-sound-7367190355119115051?refer=embed\" target=\"_blank\" rel=\"noopener\">♬ original sound – JPerez\u003c/a>\u003c/section>\n\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During Nump’s appearance at the cafe, attendees can get a taste of halo halo soft serve, an original Macs By Icky flavor that is essentially a frozen swirl of halo halo goodness in a cup. If that’s not enough to make this the official Bay Area Filipino event of the summer, Nump will also give those in attendance a chance to appear in the official music video for his newest blap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Leading up to the song’s release, \u003ca href=\"https://www.instagram.com/p/C7DgCrmt5iA/?hl=en\">Nump has been touring different dessert shops in search of halo halo\u003c/a>, going as far as Hawaii. His partnership with Macs By Icky formed organically when \u003ca href=\"https://www.instagram.com/p/C6rYXaLPFyx/?hl=en&img_index=1\">Nump posted on his Instagram page asking, “Who got the best halo halo?”\u003c/a> The masses responded by tagging Union City’s Filipino dessert destination. From there, the well-known lyricist reached out to the local business and quarterbacked the play.\u003c/p>\n\u003cp>The snippet of “\u003ca href=\"https://www.instagram.com/p/C69FL3npGmW/\">Halo Halo\u003c/a>” that can be heard on Nump’s page has a chill island love song vibe, and one can only assume that the entire song will be as sugary and delicious as the dessert itself. Consider this the kick-off anthem to start your “Hot Halo Halo Summer.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Nump’s “Halo Halo” release party will be hosted at Macs By Icky (3900 Smith St., Union City) on Fri., May 24 at 5 p.m. The music video filming will start at 6 p.m.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "paleta-planeta-san-jose-mexican-popsicles",
"title": "San Jose’s Most Creative Paleta Cart Is Leveling Up the Mexican Ice Pop",
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"headTitle": "San Jose’s Most Creative Paleta Cart Is Leveling Up the Mexican Ice Pop | KQED",
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"content": "\u003cp>On a hot summer day, the sound of a paleta cart’s bells usually signals the arrival of bright red paletas de fresa, ice cream sandwiches and gumball-eyed Spider-Man popsicles.\u003c/p>\n\u003cp>But the ice pops inside \u003ca href=\"https://www.instagram.com/paletaplaneta/\">Paleta Planeta’s\u003c/a> galaxy-wrapped cart in San Jose are different. While the cart does sell some traditional Mexican fruit paletas, it also offers an ever-rotating selection of hybrid flavors like taro Oreo and avocado chocolate. Other flavors aren’t particularly Mexican, or what you’d think to put in a popsicle, at all — pumpkin pie, for instance.\u003c/p>\n\u003cp>The experimental approach has earned Paleta Planeta a cult following across the South Bay.\u003c/p>\n\u003cp>“Our paletas have traditional Mexican roots,” co-founder Mauricio Salazar says. “But we blend them with flavors from other cultures.”\u003c/p>\n\u003cp>Mauricio and his brother Luis Salazar started selling paletas from their parents’ garage in October 2021. They wanted to start their own business due to the uncertainty of the pandemic’s layoffs, and their cousins — third-generation paleteros in Texas — offered to teach them the basics. Now, the Salazars manufacture and sell their ice pops from a kitchen in the back of Zuñigas Restaurant in San Jose. While recipe development is a joint effort, Luis is the one who makes the paletas. Mauricio primarily handles events and social media. And Gabriel, their younger brother, helps with bookkeeping and invoicing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We grew up playing competitive soccer,” Mauricio says. “We understand the importance of having a team.”\u003c/p>\n\u003cfigure id=\"attachment_13958233\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958233\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg\" alt=\"Two men in rubber gloves hold up popsicles.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brothers Mauricio (left) and Luis Salazar started their paleta business in 2021. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a team of two, Mauricio and Luis are able to produce and package a few hundred paletas per day with the use of a flash freezer. They fill metal paleta molds with fresh fruit purées and dunk them into a water-glycol bath, which freezes a batch within minutes. This is faster than waiting for paletas to solidify in a traditional freezer, and more importantly, it produces paletas that are light and airy.\u003c/p>\n\u003cp>The brothers take their craft seriously and have even traveled to the \u003ca href=\"https://es-us.noticias.yahoo.com/reposteros-espa%C3%B1oles-mexicanos-innovan-ser-223100688.html\">international paleta convention\u003c/a> in Mexico City to learn the flavors and techniques being used by new-wave paleteros. Indeed, what sets Planeta Paletas apart is the brothers’ creativity and dedication to offering unique flavor combinations.\u003c/p>\n\u003cfigure id=\"attachment_13958230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg\" alt=\"Three colorful Mexican popsicles on top of a tray of ice.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of colorful paletas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sometimes I go to the bar for inspiration,” says Luis. “If flavors work in a drink, they work in a paleta.” (A mojito inspired him to pair mint with fruit flavors like strawberry, pineapple and mango.) Mauricio keeps an eye out for potential ideas by keeping track of what fruits are in season and perusing boba shop menus.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13958114,arts_13953266,arts_13957666']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Their flavor combinations aren’t thoughtless mishmashes of trendy ingredients. The matcha horchata, for example, pairs a drink popular in Japan with one popular in Mexico highlighting the subtle nuttiness of each. It’s herbal, sweet, and, for anyone that’s a fan of both drinks, provides simultaneous flashes of the sophistication of sitting down for a cup of hot tea and the cooling-off effect of a refreshing agua fresca.\u003c/p>\n\u003cp>The Salazar brothers use mostly seasonal fruits for two reasons: Because they’re more flavorful, they require less additional sugar, and they present the opportunity to experiment with ingredients the Salazars wouldn’t typically consider. Luis is especially proud of a creation he made by pairing mamey sapote, a Mexican fruit that has notes of pumpkin and apricot, with mango, which brightens the earthiness of the sapote.\u003c/p>\n\u003cfigure id=\"attachment_13958237\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958237\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg\" alt=\"Ube brownie, mango maracuya lechera, mazapán paletas in a cooler.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Planeta Paleta is known for its creative, non-traditional flavors, and its use of seasonal ingredients. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Planeta’s take on an orange cream pop. The paleta’s shattering exterior is made with mango and passionfruit which maintains the original creation’s tropical flavor while introducing a musky complexity. The interior swaps cream for lechera (i.e., Latin American condensed milk), which is sweeter and denser, balancing out the acidity of the fruits.\u003c/p>\n\u003cp>Other Paleta Planeta flavors are fun reinventions of Mexican classics. Candies like gansito and mazapan are suspended in ice to create a refreshing version of the treats. Abuelita brand Mexican hot chocolate is typically reserved for winter nights, but in ice pop form, you can bring it along for a beach day.\u003c/p>\n\u003cfigure id=\"attachment_13958238\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958238\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg\" alt='A purple, galaxy-themed paleta cart with the name of the business, \"Paleta Planeta,\" in a space-age font. ' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cart makes frequent appearances at a variety of South Bay events. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years of hard work, the brothers are ready to take their business to the next step: a brick-and-mortar location in downtown San Jose, in the former 4th Street Pizza building across from City Hall. New additions include a system that will allow customers to customize their paletas with a variety of toppings. The Salazars expect to open their doors by July.\u003c/p>\n\u003cp>“We’re born and raised in Eastside San Jose,” Mauricio says, “so we’re excited to be a part of the city’s new wave of flourishing businesses.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.paletaplaneta.com/\">\u003ci>Paleta Planeta\u003c/i>\u003c/a>\u003ci> is currently located inside of Zuñiga’s Restaurant at 1783 Alum Rock Ave. Unit 20 in San Jose. When it opens, the new brick-and-mortar shop will be located at 150 E. Santa Clara St. For weekly hours and events, check their \u003c/i>\u003ca href=\"https://www.instagram.com/paletaplaneta/\">\u003ci>Instagram account.\u003c/i>\u003c/a>\u003c/p>\n\n",
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"title": "Paleta Planeta Is San Jose’s Most Creative Mexican Popsicle Cart | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a hot summer day, the sound of a paleta cart’s bells usually signals the arrival of bright red paletas de fresa, ice cream sandwiches and gumball-eyed Spider-Man popsicles.\u003c/p>\n\u003cp>But the ice pops inside \u003ca href=\"https://www.instagram.com/paletaplaneta/\">Paleta Planeta’s\u003c/a> galaxy-wrapped cart in San Jose are different. While the cart does sell some traditional Mexican fruit paletas, it also offers an ever-rotating selection of hybrid flavors like taro Oreo and avocado chocolate. Other flavors aren’t particularly Mexican, or what you’d think to put in a popsicle, at all — pumpkin pie, for instance.\u003c/p>\n\u003cp>The experimental approach has earned Paleta Planeta a cult following across the South Bay.\u003c/p>\n\u003cp>“Our paletas have traditional Mexican roots,” co-founder Mauricio Salazar says. “But we blend them with flavors from other cultures.”\u003c/p>\n\u003cp>Mauricio and his brother Luis Salazar started selling paletas from their parents’ garage in October 2021. They wanted to start their own business due to the uncertainty of the pandemic’s layoffs, and their cousins — third-generation paleteros in Texas — offered to teach them the basics. Now, the Salazars manufacture and sell their ice pops from a kitchen in the back of Zuñigas Restaurant in San Jose. While recipe development is a joint effort, Luis is the one who makes the paletas. Mauricio primarily handles events and social media. And Gabriel, their younger brother, helps with bookkeeping and invoicing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We grew up playing competitive soccer,” Mauricio says. “We understand the importance of having a team.”\u003c/p>\n\u003cfigure id=\"attachment_13958233\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958233\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg\" alt=\"Two men in rubber gloves hold up popsicles.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Mauricio-Left-and-Luis-Right-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brothers Mauricio (left) and Luis Salazar started their paleta business in 2021. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a team of two, Mauricio and Luis are able to produce and package a few hundred paletas per day with the use of a flash freezer. They fill metal paleta molds with fresh fruit purées and dunk them into a water-glycol bath, which freezes a batch within minutes. This is faster than waiting for paletas to solidify in a traditional freezer, and more importantly, it produces paletas that are light and airy.\u003c/p>\n\u003cp>The brothers take their craft seriously and have even traveled to the \u003ca href=\"https://es-us.noticias.yahoo.com/reposteros-espa%C3%B1oles-mexicanos-innovan-ser-223100688.html\">international paleta convention\u003c/a> in Mexico City to learn the flavors and techniques being used by new-wave paleteros. Indeed, what sets Planeta Paletas apart is the brothers’ creativity and dedication to offering unique flavor combinations.\u003c/p>\n\u003cfigure id=\"attachment_13958230\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958230\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg\" alt=\"Three colorful Mexican popsicles on top of a tray of ice.\" width=\"1920\" height=\"1200\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-800x500.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1020x638.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-160x100.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-768x480.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Vibras-Mix-Chile-Cucumber-Strawberry-Cheesecake-1536x960.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of colorful paletas. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Sometimes I go to the bar for inspiration,” says Luis. “If flavors work in a drink, they work in a paleta.” (A mojito inspired him to pair mint with fruit flavors like strawberry, pineapple and mango.) Mauricio keeps an eye out for potential ideas by keeping track of what fruits are in season and perusing boba shop menus.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Their flavor combinations aren’t thoughtless mishmashes of trendy ingredients. The matcha horchata, for example, pairs a drink popular in Japan with one popular in Mexico highlighting the subtle nuttiness of each. It’s herbal, sweet, and, for anyone that’s a fan of both drinks, provides simultaneous flashes of the sophistication of sitting down for a cup of hot tea and the cooling-off effect of a refreshing agua fresca.\u003c/p>\n\u003cp>The Salazar brothers use mostly seasonal fruits for two reasons: Because they’re more flavorful, they require less additional sugar, and they present the opportunity to experiment with ingredients the Salazars wouldn’t typically consider. Luis is especially proud of a creation he made by pairing mamey sapote, a Mexican fruit that has notes of pumpkin and apricot, with mango, which brightens the earthiness of the sapote.\u003c/p>\n\u003cfigure id=\"attachment_13958237\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958237\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg\" alt=\"Ube brownie, mango maracuya lechera, mazapán paletas in a cooler.\" width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cooler-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Planeta Paleta is known for its creative, non-traditional flavors, and its use of seasonal ingredients. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Planeta’s take on an orange cream pop. The paleta’s shattering exterior is made with mango and passionfruit which maintains the original creation’s tropical flavor while introducing a musky complexity. The interior swaps cream for lechera (i.e., Latin American condensed milk), which is sweeter and denser, balancing out the acidity of the fruits.\u003c/p>\n\u003cp>Other Paleta Planeta flavors are fun reinventions of Mexican classics. Candies like gansito and mazapan are suspended in ice to create a refreshing version of the treats. Abuelita brand Mexican hot chocolate is typically reserved for winter nights, but in ice pop form, you can bring it along for a beach day.\u003c/p>\n\u003cfigure id=\"attachment_13958238\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13958238\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg\" alt='A purple, galaxy-themed paleta cart with the name of the business, \"Paleta Planeta,\" in a space-age font. ' width=\"1920\" height=\"1280\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Cart-1536x1024.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The cart makes frequent appearances at a variety of South Bay events. \u003ccite>(Octavio Peña)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After years of hard work, the brothers are ready to take their business to the next step: a brick-and-mortar location in downtown San Jose, in the former 4th Street Pizza building across from City Hall. New additions include a system that will allow customers to customize their paletas with a variety of toppings. The Salazars expect to open their doors by July.\u003c/p>\n\u003cp>“We’re born and raised in Eastside San Jose,” Mauricio says, “so we’re excited to be a part of the city’s new wave of flourishing businesses.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.paletaplaneta.com/\">\u003ci>Paleta Planeta\u003c/i>\u003c/a>\u003ci> is currently located inside of Zuñiga’s Restaurant at 1783 Alum Rock Ave. Unit 20 in San Jose. When it opens, the new brick-and-mortar shop will be located at 150 E. Santa Clara St. For weekly hours and events, check their \u003c/i>\u003ca href=\"https://www.instagram.com/paletaplaneta/\">\u003ci>Instagram account.\u003c/i>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13957597\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957597\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg\" alt=\"Illustration: Two men eat noodles and Thai desserts with an animalistic fervor.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charms of Ping Yang Thai Grill & Dessert are at least twofold: homey Thai noodles and rice dishes, and over-the-top Asian desserts. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>One of the most charming restaurants I’ve been to in San Francisco is a little Thai cafe that sits on a relatively unobtrusive street corner in Lower Nob Hill, stays open until midnight every night, and serves a menu that’s equal parts impeccable Thai home cooking and gloriously over-the-top desserts.\u003c/p>\n\u003cp>And that’s only the beginning of the pleasures that \u003ca href=\"https://www.pingyangthaigrilldessert.com/\">Ping Yang Thai Grill & Dessert\u003c/a> has to offer.\u003c/p>\n\u003cp>The restaurant has a cozy, lived-in quality. The walls are lined with succulents, climbing vine plants and other assorted greenery. The steady stream of guitar-driven Thai pop-rock that plays over the speakers was catchy enough to get my head bopping. A small bookshelf is stocked with the same mix of slightly random reading material you might find in a friend’s living room: \u003ci>Harry Potter\u003c/i>, \u003ci>The Catcher in the Rye\u003c/i>, some test prep workbooks, the Thai translation of the \u003ci>Detective Conan\u003c/i> manga.\u003c/p>\n\u003cp>The menu, too, is optimized with an eye toward homey comfort. Which isn’t to say that the cooking is uninteresting or unambitious. In fact, Ping Yang serves a whole slew of dishes that I rarely see at other Thai restaurants in the Bay Area, like fried silkworms and mok pla — a Lao dish that consists of catfish steamed inside a banana leaf. This is, after all, the kind of Thai restaurant that has a specials board handwritten in Thai, with no translation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ping Yang also serves one of the most ubiquitous home-cooked Thai dishes that you’ll only occasionally find at a restaurant: a Thai omelet. This is one of my all-time favorite egg dishes (which, coming from an egg-obsessed person, says a lot) — essentially just egg and fish sauce, whisked together and fried quickly in a hot wok until it’s puffed up and golden-brown. Served over a plate of hot jasmine rice, Ping Yang’s herb-flecked version is simple and supremely comforting, especially when doctored with a few dabs of Sriracha. Left to my own devices, I would happily eat this twice a week.\u003c/p>\n\u003cp>In a similar comfort food vein: the restaurant’s pad see ew, which, by contrast, is a dish you can find at practically every Thai restaurant in the U.S. But I was enamored with Ping Yang’s homey, oil-slicked version of the dish, which was loaded with vegetables and full of umami without being overly salty. It didn’t hurt that I ordered the version with pork jowl, a luxurious, underrated cut that gives you a little of the fattiness of the belly with a nice, crisp, cartilaginous chew. After applying a few liberal drops of prik nam som (chili vinegar) from the condiment caddy, we inhaled this dish in a matter of minutes.\u003c/p>\n\u003cp>Again, this is restaurant-quality food cooked with light enough a touch that I could easily imagine myself eating here multiple times a week if I lived in the neighborhood — especially with so much of the menu left to explore, and many of the dishes priced at $15 or less.\u003c/p>\n\u003cfigure id=\"attachment_13957596\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957596\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg\" alt='Illustration: Exterior of a restaurant at nighttime — the sign reads \"Ping Yang.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located in Lower Nob Hill, the restaurant is open until midnight every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Truth be told, I would come even if the food were only half as good, because the vibe at Ping Yang is just so pleasant, welcoming and chill. Half the people who came in during our visit seemed to be regulars or personal friends of the owners, and no one seemed to be in any particular rush. At around 10 o’clock on a Thursday night, a couple of thirtysomething Thai dudes had their laptops out, sipping cold Thai lagers while they worked on a project. Others came in after dinner elsewhere just to share a dessert.\u003c/p>\n\u003cp>The service, meanwhile, was friendly without being overly familiar. I especially appreciated the conviction with which our server delivered her recommendations when we asked for them. “The pad see ew is my favorite,” she said without a moment’s hesitation when we asked about the noodle dishes. And later, when it was time for dessert, she once again spoke, with absolute certainty, in favor of the watermelon bing soo.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13954983,arts_13953702,arts_13952823']\u003c/span>\u003c/span>Ah yes, dessert. Can I speak for a moment on how dispiriting I have found it, personally, that there aren’t more dessert shops in the Bay Area open past, say, 9 o’clock? The struggle is real, and if you’ve felt it too, I am here to tell you that Ping Yang is the solution to your woes: It serves a vast Thai and pan-Asian dessert menu until midnight every night. In contrast to the homey, simple quality of the savory foods, the desserts are elaborate and over-the-top in a way that feels made for Instagram — but \u003ci>also \u003c/i>entirely delicious.\u003c/p>\n\u003cp>There are Hong Kong–style toast boxes filled to overflowing with ube ice cream, whipped cream and all manner of fresh fruits. There are variations on the Thai-style dessert rotis that are wildly popular at night markets all across Asia. The banana roti we tried was a deconstructed version — crispy roti wedges piled on a plate and topped with whipped cream, chocolate sauce and condensed milk, with a stack of banana slices arranged neatly on the side. You assemble each perfect bite yourself.\u003c/p>\n\u003cp>As for that watermelon bing soo? It was fully half of a small, sweet watermelon, served with the carved-out balls of its flesh piled high inside the rind itself. Layered inside was the bing soo, or shaved ice, itself — mixed with condensed milk and shaved so finely that for the first several bites I was convinced it was ice cream.\u003c/p>\n\u003cp>Let’s just say the recommendation didn’t miss: This was the tastiest, most refreshing dessert I’d eaten in months.\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/pingyangsf/\">\u003ci>Ping Yang Grill & Dessert\u003c/i>\u003c/a>\u003ci> is open Monday through Saturday from noon–3 p.m. and 5 p.m.–midnight, and Sunday 5 p.m.–midnight at 955 Larkin St. in San Francisco.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13957597\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957597\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg\" alt=\"Illustration: Two men eat noodles and Thai desserts with an animalistic fervor.\" width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/Ping-Yang-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The charms of Ping Yang Thai Grill & Dessert are at least twofold: homey Thai noodles and rice dishes, and over-the-top Asian desserts. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kqed.org/arts/tag/the-midnight-diners\">\u003ci>The Midnight Diners\u003c/i>\u003c/a>\u003ci> is a regular collaboration between KQED food editor Luke Tsai and graphic novelist \u003c/i>\u003ca href=\"https://www.instagram.com/thiendog/?hl=en\">\u003ci>Thien Pham\u003c/i>\u003c/a>\u003ci>. Follow them each week as they explore the hot pot restaurants, taco carts and 24-hour casino buffets that make up the Bay Area’s after-hours dining scene.\u003c/i>\u003c/p>\n\u003cp>One of the most charming restaurants I’ve been to in San Francisco is a little Thai cafe that sits on a relatively unobtrusive street corner in Lower Nob Hill, stays open until midnight every night, and serves a menu that’s equal parts impeccable Thai home cooking and gloriously over-the-top desserts.\u003c/p>\n\u003cp>And that’s only the beginning of the pleasures that \u003ca href=\"https://www.pingyangthaigrilldessert.com/\">Ping Yang Thai Grill & Dessert\u003c/a> has to offer.\u003c/p>\n\u003cp>The restaurant has a cozy, lived-in quality. The walls are lined with succulents, climbing vine plants and other assorted greenery. The steady stream of guitar-driven Thai pop-rock that plays over the speakers was catchy enough to get my head bopping. A small bookshelf is stocked with the same mix of slightly random reading material you might find in a friend’s living room: \u003ci>Harry Potter\u003c/i>, \u003ci>The Catcher in the Rye\u003c/i>, some test prep workbooks, the Thai translation of the \u003ci>Detective Conan\u003c/i> manga.\u003c/p>\n\u003cp>The menu, too, is optimized with an eye toward homey comfort. Which isn’t to say that the cooking is uninteresting or unambitious. In fact, Ping Yang serves a whole slew of dishes that I rarely see at other Thai restaurants in the Bay Area, like fried silkworms and mok pla — a Lao dish that consists of catfish steamed inside a banana leaf. This is, after all, the kind of Thai restaurant that has a specials board handwritten in Thai, with no translation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ping Yang also serves one of the most ubiquitous home-cooked Thai dishes that you’ll only occasionally find at a restaurant: a Thai omelet. This is one of my all-time favorite egg dishes (which, coming from an egg-obsessed person, says a lot) — essentially just egg and fish sauce, whisked together and fried quickly in a hot wok until it’s puffed up and golden-brown. Served over a plate of hot jasmine rice, Ping Yang’s herb-flecked version is simple and supremely comforting, especially when doctored with a few dabs of Sriracha. Left to my own devices, I would happily eat this twice a week.\u003c/p>\n\u003cp>In a similar comfort food vein: the restaurant’s pad see ew, which, by contrast, is a dish you can find at practically every Thai restaurant in the U.S. But I was enamored with Ping Yang’s homey, oil-slicked version of the dish, which was loaded with vegetables and full of umami without being overly salty. It didn’t hurt that I ordered the version with pork jowl, a luxurious, underrated cut that gives you a little of the fattiness of the belly with a nice, crisp, cartilaginous chew. After applying a few liberal drops of prik nam som (chili vinegar) from the condiment caddy, we inhaled this dish in a matter of minutes.\u003c/p>\n\u003cp>Again, this is restaurant-quality food cooked with light enough a touch that I could easily imagine myself eating here multiple times a week if I lived in the neighborhood — especially with so much of the menu left to explore, and many of the dishes priced at $15 or less.\u003c/p>\n\u003cfigure id=\"attachment_13957596\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13957596\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg\" alt='Illustration: Exterior of a restaurant at nighttime — the sign reads \"Ping Yang.\"' width=\"1920\" height=\"1920\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-800x800.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1020x1020.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/05/pin-yang-2-1536x1536.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Located in Lower Nob Hill, the restaurant is open until midnight every night. \u003ccite>(Thien Pham)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Truth be told, I would come even if the food were only half as good, because the vibe at Ping Yang is just so pleasant, welcoming and chill. Half the people who came in during our visit seemed to be regulars or personal friends of the owners, and no one seemed to be in any particular rush. At around 10 o’clock on a Thursday night, a couple of thirtysomething Thai dudes had their laptops out, sipping cold Thai lagers while they worked on a project. Others came in after dinner elsewhere just to share a dessert.\u003c/p>\n\u003cp>The service, meanwhile, was friendly without being overly familiar. I especially appreciated the conviction with which our server delivered her recommendations when we asked for them. “The pad see ew is my favorite,” she said without a moment’s hesitation when we asked about the noodle dishes. And later, when it was time for dessert, she once again spoke, with absolute certainty, in favor of the watermelon bing soo.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Ah yes, dessert. Can I speak for a moment on how dispiriting I have found it, personally, that there aren’t more dessert shops in the Bay Area open past, say, 9 o’clock? The struggle is real, and if you’ve felt it too, I am here to tell you that Ping Yang is the solution to your woes: It serves a vast Thai and pan-Asian dessert menu until midnight every night. In contrast to the homey, simple quality of the savory foods, the desserts are elaborate and over-the-top in a way that feels made for Instagram — but \u003ci>also \u003c/i>entirely delicious.\u003c/p>\n\u003cp>There are Hong Kong–style toast boxes filled to overflowing with ube ice cream, whipped cream and all manner of fresh fruits. There are variations on the Thai-style dessert rotis that are wildly popular at night markets all across Asia. The banana roti we tried was a deconstructed version — crispy roti wedges piled on a plate and topped with whipped cream, chocolate sauce and condensed milk, with a stack of banana slices arranged neatly on the side. You assemble each perfect bite yourself.\u003c/p>\n\u003cp>As for that watermelon bing soo? It was fully half of a small, sweet watermelon, served with the carved-out balls of its flesh piled high inside the rind itself. Layered inside was the bing soo, or shaved ice, itself — mixed with condensed milk and shaved so finely that for the first several bites I was convinced it was ice cream.\u003c/p>\n\u003cp>Let’s just say the recommendation didn’t miss: This was the tastiest, most refreshing dessert I’d eaten in months.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.instagram.com/pingyangsf/\">\u003ci>Ping Yang Grill & Dessert\u003c/i>\u003c/a>\u003ci> is open Monday through Saturday from noon–3 p.m. and 5 p.m.–midnight, and Sunday 5 p.m.–midnight at 955 Larkin St. in San Francisco.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
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