To the eye, Macaronage Macarons is a chic bakery where a highly pigmented rainbow of treats pops against white cases. To the tongue, it's the site of sophisticated pastry technique. And to those with gluten-free diets, it's a welcome destination on the city's culinary landscape: a bakery where every single macaron, tart, cake, and brownie packs zero grams of the offending protein.
Folks who are allergic to imaginative flavors or edible artistry, however, may want to steer clear of the French dessert, which counts pink champagne, red velvet, salted caramel, mango, and matcha berry among its colorful incarnations. In the summer months, baked goods are joined by snow fluff, which owners describe as a shaved ice / ice cream hybrid made with condensed milk.
Caramel-dipped apples rolled in peanuts, red velvet cake bites, and chocolate-dipped organic strawberries are just a few of the treats to be found at Just Like Nanny's Dessert & Confections. Owner Marlena Mitchell handcrafts each recipe with passion and skill she inherited from her grandmother, an avid baker.
Named Best Bakery 2010 by San Joaquin Magazine, M&W Dutch American Bakery uses tried-and-true European recipes to bake up a mixed bag of delectable cakes, cookies, and other treats. Take home a dozen of M&W’s wholesome cookies ($4–$5) in flavors such as Florentine, chocolate chip, and soft, chewy oatmeal. Loaves ($2–$3.50) of sourdough, wheat, french, and challah bread spring from the oven perfectly roasted and ready to be consumed by a hungry breadivarian. The bakery also offers danishes ($1.25), croissants ($1.50), and a plethora of other meticulously crafted pastries. M&W even whips up a variety of lunchtime bites, with specialties such as jagtwurst ($3.50) and sauerkraut-covered pastrami ($3.50) to feed the German national polka orchestra when it plays impromptu shows in your backyard.