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Voted Palo Alto's Best for over 15 consecutive years
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| :: Palo Alto Weekly - February 14, 2003 |
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"...one of my favorites is The
Prolific Oven (550 Waverly Ave., Palo Alto, 650-326-8485). Here
you can pick up one of several dozen freshly made American or
French-style cakes. By far the most popular American-style cake
is the chocolate on chocolate ($20 for an 8-inch cake), which
is pretty much what the name implies. On the French side, look
for the mango mousse cake ($24 for an 8-inch cake) with its
bright orange top and creamy center. There's generally a large
selection available at any time, but I'd call a day in advance
if there was something in particular you wanted. Prolific
Oven also has a nice selection of freshly made cookies (a
batch of the gooey, chocolate chip variety was coming out
of the oven as I walked in). Most are $1.10 per cookie. With
the full-service espresso bar, you may just want to hang out
there and sample a few. Or take home a tasty, heart-shaped
raspberry sandwich cookie for you or your sweetheart any day
of the week."
- by Anthony Silk
[Palo Alto Weekly] - full
text |
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| :: Saratoga News - November 14, 2001 |
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"...Chocolate-drink fans used
to stirring powder into their hot milk might be surprised to
discover that Chan uses whole chocolate in each hot chocolate
order. He buys 5-pound chunks of Nestle milk chocolate and,
for each drink order, shaves 3 ounces from the block into two
scoops of milk--a ratio of about 1-to-1. The mixture is then
heated and served piping hot. "We have to order the chocolate
from Los Angeles, because you can't get it here," he says.
Cafe latte and other espresso-flavored drinks also benefit from
natural goods. Chan says he pays $120 for a gallon of the pure
vanilla syrup he uses in cakes as well as drinks...."
- by Suzanne Cristallo [Saratoga News] - full
text |
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| :: Saratoga News - April 19, 2000 |
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"...In spite of his appreciation
for technology, Chan emphasizes that what goes in the ovens
is the best in down-to-earth natural ingredients. "This
bakery is very unique," he says. 'Everything is from scratch,
like fresh-squeezed lemon juice, and all are made on the premises.'..."
- by
Suzanne Cristallo [Saratoga News] - full
text |
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