Oftentimes instead of dining out, I “dessert out.” Recently I indulged in such an outing at San Francisco restaurant Jardinière. They had a bonne bouche (a French term meaning a delicious tidbit) platter on the menu, and I convinced my husband to split it with me. Each pastry, including the opera cake, carrot cake, fruit jellies, biscotti, and fruit tarts, is made to a quarter of its size. I was a bit worried about the effect this would have on the pastries’ texture and taste, but every morsel, down to the tiny madeleine, was perfectly creamy, crispy, silky, and chewy all in the right places. My ultimate favorite was the canelé: wonderfully crunchy on the outside and moist on the inside.

300 Grove Street, San Francisco, California

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