Fran GageFran Gage owned Fran Gage Pâtisserie Française in San Francisco for ten years. The bakery consistently won critical acclaim locally and nationally for its pastry, bread, and chocolates. She closed the bakery following a fire in 1995 and now writes about food. Her first book, Bread and Chocolate, My Food Life In & Around San Francisco , (Sasquatch Books, 1999) is a collection of stories about food with recipes to match. A Sweet Quartet, Sugar, Almonds, Eggs, and Butter , (North Point Press, 2002) is a book celebrating the building blocks of pastry making, including recipes. Excerpts from both books were chosen for Best Food Writing . Her most recent book is Williams-Sonoma Cake . Fran is a charter member of the Baker’s Dozen and a co-author of The Baker’s Dozen Cookbook . She also writes frequently for Saveur , and Fine Cooking  and has contributed to The Oxford Encyclopedia of Food and Drink in America  and Gastronomica.

Published Works


  • Bread and Chocolate, My Food Life In & Around San Francisco, Sasquatch Books, 1999.
  • The Bakers Dozen Cookbook, William Morrow, 2001 (edited, with Carol Field and Peter Reinhart, the yeast bread chapter)
  • A Sweet Quartet, Sugar, Almonds, Eggs, and Butter, North Point Press, 2002.
  • Williams-Sonoma Cake, Simon and Schuster, 2003.

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