Sweets have always been an integral part of the menu, but a new pastry chef is stepping things up with an extensive selection of early morning and mid-day pastries, including vegan and gluten-free selections made with fruit sourced from the farmers market cooler at Specialty Produce.

Krakatoa

Dominique Cancio, a pastry veteran whose previous posts include Miho Gastrotruck, Whisknladle, and Waters Fine Catering, is stocking the pastry case with a rotating menu of splurge-worthy baked goods, including rich and fluffy brioche concha buns with a crunchy brown sugar topping, gluten-free raspberry chocolate scones, vegan pineapple upside-down muffins with coconut caramel topping, vegan and gluten-free fruit crumbles, and dulche de leche cinnamon rolls.

"I came in here thinking I'd do regular pastries and call it a day," says Cancio. "But the clientele asked for gluten-free and vegan items, so it's been a fun challenge trying to get the textures and flavors right."

Later in the day, look for thick slices of housemade quiche, savory tarts topped with a cracked egg, and warm bread pudding made with custard-dipped croissants and tangy raspberry preserves.

For now, fan favorites like cream cheese brownies and chocolate peanut butter bars are still available, but the culinary team is looking to produce more products in-house.

The famous Krak Cookie will remain.

Cancio says her take on the namesake treat involves using a rolling pin to cram the maximum amount of dark chocolate and toasted pecans into the buttery dough.

Visit Krakatoa

1128 25th Street, Golden Hill

krakatoacafe.com

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Erin Jackson
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