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sugar butter flour bakery in sunnyvale

Has anyone tried this place yet? There was a mention of it in the SJ Merc this morning. Any reviews? I tried searching for this on this board but without the "sort by date" feature I had trouble finding if anything recent was posted. Sorry if duplicate.

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  1. They opened very recently. I tried their raisin snails; very buttery and tender pastry, and the raisins themselves had been hydrated beautifully before being incorporated. Unfortunately, they are rather expensive (I've forgotten what I paid for them) and rather small. However, I'll bring them home again. Croissants looked lovely, and we'll be having them this weekend. Their dessert pastries looked wonderful. When I dropped in, they were not yet baking breads, but was told that they will be available soon and also baked to order if desired. I suspect they're up to full speed now.

    1. I checked out this place because I was curious about what had replaced Fujii Bakery. Seemed quite pricey, like $20+ for a 6" cake.

      I miss Fujii Bakery.

      2 Replies
      1. re: Humbucker

        I miss Fujii's mocha buttercream and mousse cakes. However, it looks like his goods are being sold at Seto Deli, according to one of the ladies behind the counter. And, indeed, the mocha buttercream roll tasted identical: strong coffee flavor, not too sweet.

        http://setodeli.com/ - 155 E. Maude Ave., Sunnyvale

        I wonder if Sugar Butter Flour is aiming to compete with Satura? While I do miss the Fujii Bakery store, I am curious about this new one. Their website looks interesting, although I don't know if they'll be stocking all (or a majority) of the items they list there.

        http://www.sugarbutterflour.com/ - 669 S. Bernardo Ave., Sunnyvale

        1. re: sairuh

          I hope to give SBF a try soon. Curious to see what they actually sell at their storefront. The Merc article said that the chefs have past affiliations w/ Manresa and Fleur de Cocoa in Los Gatos.

      2. I stopped in this morning to try them out, and results were mixed.

        Cookies: in general, the cookies I tried were not very sweet (a plus, IMO); the shortbread was thick and not as buttery as I would've liked; the peanut butter was very tender and not sweet; the ice box cookie was crisp and brown sugary; the chocolate was tender and very chocolatey - easily the best of the lot.

        Chocolates: the caramel was good, but very runny; the brandied cherry was very alcoholic (which I liked) but not runny enough; I haven't gotten to the other 3 yet (hey, it's only 10:50am!)

        Tarts: the tarte tatin tasted like every other one I'd every had - nice, but not very interesting, and the crust was soggy (to be expected, I guess, which is why I never flip my tt's over until just before service); the pear almond tart was so syrupy sweet that the few pear slices were overwhelmed and the almond filling (frangipane) wasn't even detectable. They should switch to the Cooks Ill. recipe for this one!

        The croissant was perfect: small, crisp, buttery - the best I've had outside of Paris.

        Breads appear later in the morning for lunch, etc. Prices were a bit high, but not as high as Neto nor Fleur de Cocoa, service was very friendly, and I hope they do well.

        1. I went there yesterday and picked up three individual desserts for $11.50:

          Paris Brest, my favorite of the three. A ring made of pate choux (same as a cream puff) and filled with a wonderful hazelnut praline cream.

          Chocolate cake (cylinder shaped) with dark chocolate mousse flavored with a touch of Grand Marnier. I would've preferred a bit more GM to counter the richness of the chocolate, but it was still good.

          Hazelnut mousse cake slice: There were a few chunks of hazelnut praline in the dark chocolate mousse, sandwiched between layers of vanilla sponge. I didn't taste much hazelnut flavor: the chunks were a bit jarring when I chewed on them. I feel they should've ground the praline more fine, and perhaps used more praline than chocolate, since the latter really seemed to overwhelm the former.

          One of the owners, Kathleen, helped me with my order. She was very friendly and helpful. Turns out they use Guittard chocolate (yay!), at least in their truffles. I look forward to trying the other desserts, as they had quite a few available (at least a dozen? it was before lunch time).

          1. We've regularly bought croissants from them at the Los Gatos sunday farmer's market the last few months. Very glad that their shop is now opening (and likely why they missed last week's market). We'd agree they are some of the best croissants in the area. I like their cinnamon croissants as well.