Fran’s book Bread and Chocolate: My Food Life in San Francisco was likened by one reviewer to “a sort of a culinary Tales of the City.”
Fran Gage owned Fran Gage Pâtisserie Française, a bakery in San Francisco, for ten years. The bakery consistently won acclaim for its pastries, breads, and chocolates.
Her most recent book is The New American Olive Oil, Profiles of Artisan Producers and 75 Recipes.
Fran also is the author of Bread and Chocolate: My Food Life in San Francisco and A Sweet Quartet: Sugar, Almonds, Eggs, and Butter, and is a coauthor of The Baker's Dozen Cookbook. In 2005 Fran co-wrote Chocolate Obsession: Confections and Treats to Create and Savor with Michael Recchiuti, and 2009 will see the publication of The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes.
Fran writes about food for the San Francisco Chronicle, Saveur, and Fine Cooking, among other publications.
Because a little of these rich custards goes a long way, bake them in espresso cups and bring them to the table to end a meal. They can be made a day ahead and refrigerated; allow them to come to room temperature before serving.
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