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Fran Gage

Fran Gage Fran  Gage

Writer, Baker, and Olive Oil Aficionado
Culinary Expert
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Fran 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, including articles in San Francisco Chronicle, Saveur, Fine Cooking, Gastronomica, 7 x 7, Kitchen Gardener, and Williams-Sonoma Taste. In addition, she has written six books: Bread and Chocolate, My Food Live In & Around San Francisco, A Sweet Quartet: Sugar, Almonds, Eggs, and Butter, Cake, The Bakers Dozen Cookbook (co-author), and Chocolate Obsession, Confections and Treats to Create and Savor (co-author). Her latest book, The New American Olive Oil, Profiles of Producers and 75 Recipes, is the first book to focus on America’s artisanal olive oil producers. It includes recipes, tips for choosing and storing extra-virgin olive oils, understanding the basic types of olive oils, and even how to host an olive oil tasting. She is a member of the California Olive Oil Council’s Taste Panel and the UC Extension’s Taste Panel. She is also a judge at the Los Angeles International Extra-Virgin Olive Oil Competition and the Yolo County Fair.

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