Fran Gage owned Fran Gage PÃ¢tisserie FranÃ§aise 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 CookingÂ and has contributed to The Oxford Encyclopedia of Food and Drink in AmericaÂ and Gastronomica.
- 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.