Food Arts, June 2005
Excerpted from "High Tide for Bay Bakeries"

As a baker, I'm in thrall to the current ingredient-driven aesthetic in the San Francisco Bay area, where the region's enviro-political sympathies and excellent organic produce-especially the berries and fruit so integral to the production of great desserts - have made it the epicenter of the new American bakery. This wasn't always so. Although many of the sweeping changes in America's culinary life began in the Bay area, the evolution of the sweet side of the equation was all but ignored there. Until recently, the grip of French influence that had ordered Bay Area cuisine since Gold Rush days could still be found in numerous upscale traditional pâtisseries. read more »

back to top

Sunset Magazine, May 2005

Four years ago, finding herself newly liberated from her dot-com job, Megan Ray decided to pursue a long-deferred dream of opening a European-style pâtisserie. She took the plunge modestly, setting up a pink tent at the Berkeley Farmers' Markets and arranging cakes made
with local and organic ingredients on her collection of vintage cake stands. read more »

back to top

Edible Ojai, Winter 2004
Bars to Macaroons: A Profile of Ojai Native, Caitlin Alissa Williams, of Miette Cakes

Caitlin Alissa Williams began her professional career in pastry at Kelly's French Pastry in Santa Cruz, California. Though her career took a detour into the technology sector, Caitlin always hoped to return to baking. When she met Meg Ray at the San Francisco Farmer's Market, they established a rapport that led to an apprenticeship and ultimately a partnership at Miette. Since then, Caitlin's eye for cake decorating and vivid enthusiasm for all things pastry have become an essential force of vitality at Miette. read more »

back to top

LA Times, Wednesday July 9, 2003
Excerpted from "A new culinary landmark takes root in San Francisco"

When the developers restoring the landmark Ferry Building set out to reincarnate it as a dazzling food hall, they meant business. read more »

back to top

Travel + Leisure, February 2003
Excerpted from "The Soul of San Francisco"

The soul of the city has quietly settled back into the neighborhoods, while downtown San Francisco—with its grim, gutted retail space and shameful, bus-station-like revamp of Union Square—is a stark reminder of what went wrong. Too much too fast, with little foresight. If Grant Street, with it's empty facades and litter, looks like a rented hall the morning after a terrific party, that's exactly what it is. read more »

back to top

San Francisco Magazine, February 2002

Bit by the baking bug when she was a kid, Megan Ray always hoped to make her daily bread from buttercream and ganache. And though at just ten years old, she won a blue ribbon in a county fair for her fudge cake, it wasn't until Ray left her dot-com job last spring that she turned her passion into a profession. These days, she sells her whimsically decorated cakes from a vintage-cloth covered table at local farmer's markets. read more »

back to top

back to top