Meet Patty from
@yearofthesnakefoods who is popping up
@bythewaywinefair
Operating on Sundays out of the commercial kitchen of Morell’s Bread, Year of the Snake is a pop-up from baker Patty Lu. Hers is not a recent, pandemic-inspired undertaking; back in 2016, Lu, was a baker at big-time pastry operation Tartine, even helping to open the iconic chain’s South Korea location. Also in Lu’s resume is a stint at at another San Francisco institution, Outerlands, and another one as a part-time baker at From Roy, a luxury limited-edition panettone operation.
Currently, in Berkeley, Year of the Snake is a much more intimate operation. It’s just Lu and her mother, who comes to help with the retail side of things, and a neat counter with the pastries proudly displayed.
Year of the Snake, as of 2022, is her most intentional take on solo baking. The idea behind the business, Lu, 32, said, “is an Asian American bakery concept, and representative of my generation. I try to make it as creative as possible.”
Excerpted from Nosh
