
99 Yerba Buena Lane
San Francisco
Cream puffs once meant nothing to me. In most bakeries, those shells with their carefully swirled filling look tough and uncompromising. Give me a homey cupcake any day. (Preferably yellow cake with chocolate frosting, hold the sprinkles.)
That was before I met up with Beard Papa. It’s a chain of bakeries originating in Japan that sells nothing but cream puffs and éclairs. The secret to Papa’s treats is a patented, double-walled puff pastry. The outside has the flakiness of a good pie crust. The inside is delicate French choux pastry.

The interior of the tiramisu cream puff is exactly what I’m trying to achieve on those rare occasions when I put sugar and cream in my coffee: just slightly sweet, with a smooth coffee flavor.
Speaking of which, NEVER order coffee at Beard Papa. It is fiendishly hot and bitter and just nasty. Find a Peet’s if you need buzz with your sweet.

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