With Congress in such disappointing disarray, a monarchy sounds pretty damn appealing (preferably with you reprising the role of that infamous queen with a penchant for sweets).
Do her majesty justice — and metaphorically flip off the political masses — with Maison Bouche chocolates.
Pastry chef Diane Beaty (Postrio) uses impeccable ingredients to create luxurious flavors, including fruits (summery raspberry, papaya, and bergamot), flowers (lavender, rose with candied mint, and jasmine), and crunch (malted vanilla, crispy crepes, and heavenly caramelized rice). Of course, her most popular, fleur de sel, made with dark chocolate and Brittany sea salt, will have you up in arms in the best way.
Beaty designs the charming en francais packaging using her own collection of vintage European prints and imported French and Italian foils, so it is almost too pretty to tear through.
Forget cake. Let them eat chocolate.
Available at Miette, 449 Octavia Boulevard, between Linden and Hayes Streets (415-626-6221 or miette.com); Bi-Rite Market, 3639 18th Street, between Dolores and Guerrero Streets (415-241-9760 or biritemarket.com); Viv&Ingrid at Oxford Hall, 2142 Oxford Street, at Oxford Lane, Berkeley (800-231-1878 or vivandingrid.com/oxfordhall); online at maisonbouche.com, $6-$12.
Photo: Courtesy of Maison Bouche
|Satisfy your sweet tooth with chocolate ice cream, bars, and everything in between.|