Summer Snapshots: SF Sweet Spots

Summer Snapshots: SF Sweet Spots

Hello dear readers,

It wasn’t quite summer when I wrote my last post, and now we’re almost halfway through. I’ve missed writing here, although the reason behind my absence is a happy one: I’ve been enjoying my summer travels! A combination of vacation and work travel has kept me away from the blog (although if you’ve been following my Instagram you’ll have gotten some glimpses of where I’ve been). I’ve one last bit of travel coming up in a week, and then I’m looking forward to time to decompress in August and finally start sharing some of my adventures.

As a bit of a teaser, here are some photos from some local sweet spots I’ve visited in between trips. Sweet treats old and new, all worth trying if you’re looking for something to beat the heat (and I hear this weekend will be another warm one).

Glad to be back and look for some more posts next week!

Pictured above: I’m a milk tea addict, so it’s no surprise that I was beyond excited to hear about the new Hong Kong Milk Tea ice cream flavor from Humphry Slocombe, developed in conjunction with Whole Foods and Top Chef contestant Melissa King. The ice cream is available exclusively at Whole Foods in Northern California.

Humphry Slocombe

2790A Harrison Street

1 pm – 11 pm M-Th, 12 pm – 12 am Fri-Sat, 12 pm – 11 pm Sun

One Ferry Building

11 am – 9:30 pm Sun-Fri, 8 am – 9:30 pm Sat

I dream daily of these gorgeous croissants at Vive La Tarte. Vive La Tarte is a bit of a SOMA secret; the surprisingly large and airy space filled with wonderful scents from the kitchen in the back is a great place to work on your laptop or just relax. The wonderful things I’ve had for lunch there include their pancetta and farm egg focaccia pizza, the quiche lorraine, the filled specialty croissants, and of course the tarts – the lemon meringue is particularly tasty.

Ingredients

  • 2790A Harrison Street
  • 1160 Howard Street
  • 1181 Ocean Avenue
  • 500 Westlake Center, Daly City
  • 1042 Larkin Street
Read the whole recipe on Dessert First