San Francisco - April 07, 2006

Fake It till You Bake It

Noe Valley Bakery’s Ready-to-Bake Goods

You, thanks very much, take no pleasure in running around a hot kitchen just for the sake of being hailed as the next June Cleaver.

Okay, so maybe you wouldn’t mind the pats-on-the-back part. But for that, you can simply rely on Noe Valley Bakery’s new bake-at-home dough. Here’s how:

1. Tie on your prettiest apron.

2. Turn on the oven.

3. Place a dozen spoonfuls of pecan and milk chocolate-chip cookie dough on a baking sheet. Check your e-mail for 25-30 minutes.

4. Open the oven. Take out your delicious cookies and let them cool. Pour a few glasses of milk. Repeat with oatmeal raisin dough.

5. On Sunday mornings, whip up a plate of golden brown scones (cherry-coconut-ginger or blueberry-pecan). Serve with butter, jam, and coffee.

6. Stock the freezer with puff pastry and pie shells for last-minute bake sales or dinner parties.

7. Feel the love.

When they ask you how you do it, just give a wink and say you’ll never tell.

We won’t either.

Available at Noe Valley Bakery & Bread Company, 4073 24th Street, at Castro Street (415-550-1405 or noevalleybakery.com).