Every Saturday morning I walk to Little Italy Mercato here in downtown San Diego to buy most of my produce and cheeses for the week. We live about 1.5 miles from Little Italy so I also get a great three mile walk in! This is precisely why on this lovely September morning, I decided to eat breakfast at the market. Why not indulge a little?

I’ve been eyeing the pastries from Loic Patisserie’s booth for the past couple months. Tasting a little here and there. I want to try EVERYTHING. These are the kinds of pastries I want when I crave a pastry! Flaky, buttery, beautiful pastries!

First I ate half of my ham and cheese quiche from Loic Patisserie’s booth. It had been on dry ice, so it was chilled, but still quite tasty. The crust was so lovely, and although chilled, the inside was still creamy in texture. I love me some quiche! I saved the other half for later.

Then, I ate one of three Parisian Macaroons I purchased. I chose vanilla, cinnamon and chocolate. I ate the vanilla for dessert. It was quite lovely. I’m trying very hard not to finish off the other two!

I also had a free Key Lime Pie popsicle from Viva Pops, but I’ll share more on that later in the week as to why it was free. Very exciting!

Then, I ate the rest of my quiche when I got home! Three miles, people! I was hungry! Also, I much preferred it warmed to cold. Next week, I’m getting a chocolate croissant. It’s settled.

Baked in Brooklyn is one of those New York bakeries I’ve been dying to get to. Unfortunately, I haven’t made it there yet, and now that we have relocated to the Left Coast, who knows when I’ll get to go back to the Big Apple!

Yesterday, I was surprised by mail-order Baked brownies not because of the knock at the door where this box of chocolatey goodness was waiting for me, but because I happened to look at our bank account that morning where I saw the purchase my husband had made. I tried to keep this from him, but failed miserably. He’s very good at seeing through my ridiculous attempts at being deceptive.

Either way, it was such a wonderful surprise! This particular Sweet & Salty brownie has been featured on  The Best Thing I Ever Ate: Salty Goodness on the Food Network. Ready for my review of this “famous” brownie?

While the name suggests it’s a mixture of salty and sweet, I found that it was mostly sweet and rich. It was a good brownie. I also realized these weren’t fresh out of the Baked ovens so I expected them to not be mind boggling to begin with. Did I say it was a good brownie? A really good brownie? Well it was, but if I’m being perfectly honest… not necessarily the best brownie I ever ate. But wait…

In an effort to preserve this box of six rather large brownies until my Mom and sister come to visit on Wednesday, I decided to throw the box in the fridge last night. I also put one brownie in the freezer for extra preservation in case the others go bad. Go bad? What am I saying? I mean in case they get eaten… by me… the Sweets Fiend!

Anyway, where was I? Oh, right! O-M-G! This is the best freakin’ brownie ever! Why the change of heart you ask? These brownies are so moist and fudgey. I ate one straight from the fridge in all of it’s cool, chocolatey awesomeness. Seriously good. I’ve never had a brownie straight from the fridge, but I’m never going back to those subpar warm ones. (I’ll probably get hate mail for that jab.)

This is the best brownie I’ve ever had. Chilled, of course.

Thanks to my amazing husband for making my chocolate fantasies come true. You are the best!

Order your very own brownies here. Next, I’d like the Baker’s Choice box!

I love  a good sopapilla! Who doesn’t? I whipped up this tasty dessert with some leftover pieces of puff pastry.

Simply cut the puff pastry into triangles. Place on a baking sheet. Brush with egg wash. Bake at 400 degrees for 15-20 minutes or until lightly browned, rotating baking sheet once. While baking, place cinnamon and sugar into a gallon size plastic bag. I just eyeballed the amounts, but use more sugar than cinnamon. I used about a 3:1 ratio.

When pastry is done, place into plastic bag and shake until coated with cinnamon and sugar. Remove and plate. I drizzled mine with agave nectar, but you could also use honey. Done!

This was a lovely little after dinner treat. And really super easy.

*Frozen puff pastry will take longer to cook than thawed sheets, if thawed decrease cooking time.