Tout Sweet Pâtisserie Announces Line of Signature and Celebration Cakes in Time for the 2012 Holiday Season
Just in time for the holiday season, Yigit Pura – Executive Chef and Owner of Tout Sweet Pâtisserie – is proud to announce his new line of signature and celebration cakes. Using the freshest and most flavorful ingredients, Tout Sweet’s cakes are the perfect addition for your next holiday gathering, corporate event, or birthday party or as a great host or hostess gift. A selection of ready-to-order signature flavors will be available for immediate pick-up at Tout Sweet (located in Macy’s Union Square – 170 O’Farrell St., 3rd Floor).
An array of celebration cakes featuring Pura’s unique inspired flavors can be ordered in advance by calling 415-385-1679, emailing firstname.lastname@example.org or visiting Tout Sweet. Pura will also be offering one-on-one consultations to create special one-of-a-kind creations for any occasion. Tout Sweet store hours are Mondays through Saturdays from 10 a.m. to 9 p.m. and Sundays from 10 a.m. to 7 p.m. All cakes are available for pick-up at either Tout Sweet Pâtisserie or at Pura’s kitchen. Delivery is also available within San Francisco and the greater Bay Area. For up-to-the minute information, visit www.toutsweetsf.com.
Says Pura: “Whether your party is for 5 or 500 people, Tout Sweet can provide sweet memories with a truly unique and memorable cake. We look forward to being a part of your next special occasion!”
Tout Sweet ~ Flourless Dark Chocolate Cake, Valrhona Dark and Milk Chocolate Mousse, House-made Candied Milk Jam, Chocolate Crunch
La Pura Vida ~ Flourless Light Coconut Cake, House Candied Pineapple, Passion Fruit-Vanilla Bean Bavarian Cream, Toasted Coconut Flake
5th Element ~ Vanilla Bean Genoise Cake, Raspberry Cream and Fresh Raspberries, Oolong Tea Infused White Chocolate Mousse, Sprayed White Chocolate “Velvet”
Classic Vanilla Cake ~ Vanilla Bean Infused Genoise Cake, French Vanilla Butter Cream
Olive Oil, Seasonal Fruit & Vanilla Cream Cake ~ Spanish Olive Oil Cake, Vanilla Bean Pastry Cream Filling, Fresh Raspberries or Stone Fruit
Passion Fruit, Raspberry Cake ~ Almond Genoise Cake, Vanilla-Passion Fruit Bavarian Filling, Sweet Raspberry Preserves, Fresh Raspberries
Classic “Frassier” Cake ~ Vanilla Bean Genoise Cake, Tout Sweet Strawberry Preserves, Vanilla Bean Bavarian Cream, Fresh Sliced Strawberries
Berries and Lemon Cream Cake ~ Meyer Lemon Infused Genoise Cake, Lemon Mousseline Cream, Fresh Raspberries
Coconut and Raspberry Cake ~ Light Coconut Cake, Coconut Buttercream, Fresh Raspberries, House-made Raspberry Preserves
* All chocolate cakes are available gluten-free upon request
Chocolate Chocolate Chocolate ~ Rich Flourless Chocolate Cake, Valrhona Dark Chocolate Mousse, Dark Chocolate Ganache
Mocha Cake ~ Rich Flourless Chocolate Cake, Dark Chocolate Mousse with Colombian Coffee Bean Infusion, Chocolate Crunch
Classic Chocolate and Raspberry Cake ~ Moist Chocolate Flourless Cake, Dark Chocolate Mousse, Housemade Raspberry Preserves, Fresh Raspberries
Black and White Cake ~ Moist Chocolate Devils Food Cake, Vanilla Bean Butter Cream Filling
About Tout Sweet
Using inspiration from Pura’s many travels throughout the world, Tout Sweet Pâtisserie – a partnership between Pura and Taste Catering and Event Planning’s co-owners, MeMe Pederson and Janet Griggs –whets the appetite and imagination of guests with a delectable selection of sweet and savory treats including Pura’s trademark French macarons, petit gâteaux (“small cakes”), verrines (layered parfaits), as well as a rotating menu of seasonal offerings and signature and celebration cakes. Nestled on the third floor of Macy’s Union Square, Tout Sweet infuses an authentic French ambience with a clean and modern California perspective. Retail shelving along the perimeter of the store features gift options including dessert sauces, fruit curds, artisanal jams and marmalades and other confections. Tables and chairs nestled throughout the store provide seating for up to 20 people. A communal table serves as the centerpiece allowing for a relaxed and informal atmosphere, and the opportunity to engage in conversation with other guests.
About Yigit Pura
Yigit began his culinary training at the age of four in Ankara, Turkey while helping his mom make dark caramel. His formal culinary training began at the age of 20 in San Francisco, while working in some of the top kitchens. He then moved to New York City, where he accepted a position at Le Cirque 2000 and moved shortly after to The Four Seasons Hotel. Yigit then landed what he would call his “golden step,” as the Pastry Sous Chef at Daniel, under Chef Daniel Boulud. After two and a half years, he was promoted to Executive Pastry for Daniel Boulud in Las Vegas. Pura spent the last five years serving as Executive Pastry Chef for Taste Catering and Event Planning.
Yigit continues to be an advocate for human rights and for those who are underserved, using his voice to raise money for non-profit organizations around the nation, including Human Rights Campaign, The Trevor Project, Meals On Wheels, the Matthew Shepard Foundation, Project Open Hand and ASPCA. He has received recognition and awards from the city of San Francisco, as well as the California Senate, for his efforts.
Yigit is currently writing a cookbook with Chronicle Books titled “Sweet Alchemy”, due out September 2013.