|Marla Bakery's sampler set at Dandelion Chocolates|
For the time being, the chocolate confections void will be filled by a series of pop-up pastry impresarios. Already on deck for a two-week stint is the ever-popular Marla Bakery, run by Amy Brown (former pastry chef at Nopa) and her partner Joe Wolf (former pickler at Wise Sons) who have recently been hawking their pastries and brunch items at various spots throughout San Francisco while they try to find a brick and mortar spot of their own. The duo is already turning out a new batch of cocoa-laced pastries using Dandelion’s chocolates and will continue to do so for the rest of this week and next Friday-Sunday. (Note: The shop will be closed next Wednesday and Thursday while the entire crew heads to Hawaii for some R&R and a visit to a cocoa farm in Kauai).
Marla’s new creations include cacao nibs macaron, an almond and huckleberry cream parfait and a sampler set (shown above) comprised of Madagascar truffle with cream, pimenton dulce with a touch of salt, candied orange with Pantenemo chocolate and a brownie made with Dandelion's new 85% Rio Caribe. Coming this weekend, they’ll be adding chocolate chips cookies to the mix. After Marla moves on (Brown and Wolf will be taking over Sunday brunch service at State Bird Provisions on May 12, 19 and 26), Dandelion will be hosting a new batch of pastry pop-ups; they’re already in discussions with several pastry chefs-at-large, so stay tuned.