Another day, another tahini CCC with my PM cuppa 
…well, a third of one.
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Baklava-palooza
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there is an abundance of talented pastry chefs in the area. an Italian chef that popped up recently got a brick-and-mortar lease and has been putting out consistently excellent stuff. pistachio choux in the foreground and a ‘snowflake’ in the back. both excellent. appropriate restraint on the sweetness scale. the snowflake seemed like the best twinkie you even had.
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OMG!
See, I was hopeful to drop some poundage acquired during our Philly sojourn, what with one of the city’s best Italian (and Vietnamese) bakeries a mere stone’s throw away… and now all these new cafes, bakeries (online and brick & mortar) keep popping up in our town.
SABOTAGE!
Dat pistachio choux tho 
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Jesus. Ok. Fine. FINE. I’ll go find some of that pistachio creme. I fucking LOVE pistachios (most nuts, actually). There’s ice cream to make.
I hate that I am being sucked in to the viralness of it all. But I liked pistachio before it was cool, damnit!
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See if you can find Sicilian pistachio paste for your ice cream. Makes a huge diff.
I would like to place an order of “All of that.” please and thank you.
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Come on over. We got a bunch of each left 
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There’s a new Turkish baklava place in SF. The owner is a perfectionist, supplies to Emerites Lounge at SFO. My daughter went to buy a small tray, they gave her a piece of walnut baklava still warm but pistachio is her # 1 so that’s what she bought, $28.
Best I’ve ever had, not too sweet!
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I’ve been curious about this place, glad to hear it’s as good as rumored.
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Nice! I’ll be in the city in a few weeks. added this to my itinerary.
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I just happened to take this screenshot today. Sicilian pistachio paste from a French source sounds promising.
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It’s been three days? Why, lousy! Time for another luscious CC walnut cookie from Pouf Patisserie 
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Can’t stop won’t stop… I present to you 
a triple chocolate pistachio cookie. White, milk & dark chocolate chips and a touch of (very subtle) pistachio butter. TBH, the chocolate overwhelmed the pistachio flavor for me.
I wonder if the patisserie wants notes. I’d be more than happy to volunteer as a tester for their new pastries
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We’ve arrived at the small boutique hotel in Lancaster where we’re chilling out until a nice couple my PIC met at a workshop in town last year is picking us up for pre-dinner drinks & dinner.
But first, we had to pick up a couple of famous Amish Beiler’s donuts to have with our hotel room coffee, as most of the many cafes in town were already closed 
The mocha cream one was actually quite good and not tooth-achingly sweet (like most Amish baked goods), the apple fritter had more heft than I expected. Some left for pre-breakfast tomorrow… or pre-slumber tonight 
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I bet the apple fritters had real apple pieces in them, not just apple sauce!
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Yes indeed.
