Once you moved past algebra, math was kind of a wash.
But here’s an easy ratio to remember: four to one.
As in, the ratio of fillings to dough that baker Remi Hayashi Girouard uses in Goody Goodie Cream & Sugar cookies. The confections, which incorporate local ingredients and are made in small batches, never skimp on the good stuff.
The Circus, for instance, gets a bit of crunch from candied popcorn, while the signature Goody Goodie, with cocoa nibs and big chunks of chocolate, has a more complex flavor profile than its plain old pedestrian cousins.
Girouard also whips up desserts like tiramisu and parfaits.
Making cookies just a fraction of the biz.
Available at Caffe Roma, 885 Bryant Street, at 7th Street (415-296-7662 or cafferoma.com); Vega at Langton, 1246 Folsom Street, between 8th and 9th Streets (415-260-1262 or vegaatlangton.com); online at goodygoodie.com.
Photo: Courtesy of Goody Goodie Cream & Sugar