Food & Drink

Consume: Our favorite food products this week

Petitpot Pot de Crème
Petitpot Pot de Crème

Try

Petitpot Pot de Crème

$4.49 for a 4.2-ounce jar; Nugget: www.petitpot.com

These single-serving desserts from a duo of San Francisco-based chefs come in flavors such as Belgian chocolate, vanilla, lemon and salted caramel and are amazingly good. Rich, creamy and perfectly sized for satisfaction without over consumption, they’re packaged in glass jars charming enough to serve to guests.

Enjoy

Reese’s Peanut Butter Pumpkin

49 cents; Target and other retailers; www.celebratewithherseys.com

It’s a classic peanut butter cup in a cute pumpkin shape – a fun handout for the costumed kiddos who come creeping and sneaking to ring your doorbell on Halloween.

Read

‘Best Food Writing 2015’

$16; 320 pages; Da Capo Press; www.dacapopress.com

Sacramento Bee reporter Chris Macias’ profile of Tim Hanni – a Napa-based wine educator who has a flourishing career despite not having had a swallow of alcohol in 23 years – first appeared in Feast. It was selected to appear in the recently released “Best Food Writing 2015,” the 16th edition of the anthology. Contributors this year include Esquire’s Tom Junod, New York Times restaurant critic Pete Wells and writer/celebrity chef Anthony Bourdain. This is Macias’ second appearance in the series. The first was in the 2012 edition, for a profile of a former Fresno gang member turned pastry chef.

Snack

Brach’s candy corn

$4 for a 22-ounce bag; local retailers; www.brachs.com

Oct. 30 is National Candy Corn Day, and candy maker Brach’s has a cornucopia ready for the celebration. Its new flavors include Indian corn, s’mores, caramel, caramel macchiato, pumpkin spice, peanut butter, fruit cremes and a mini-version of the classic. We rounded up a few taste testers, who ranked the top three this way: caramel macchiato, Indian corn and pumpkin spice.

Bake

Boulangerie Solignac Chocolate Croissants

$7.99 for four pastries; Whole Foods, Nugget and others; boulangeriesolignac.com

Put these frozen pastries out before bed, and by morning, they’ll be puffed up and oven ready. Ten minutes later, the kitchen will be filled with the smell of buttery, chocolate-y goodness – an easy way to make breakfast memorable any day of the week.

Bee staff

To suggest items for Consume, please send submissions to sacfeast@sacbee.com.

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