Some wise words from Pastry Kitty over at Santa Barbara Chocolate Company...
Yes, Pastry Kitty is real. Maybe not in the whiskers-and-claws sense, but she’s definitely the creative spirit behind many sweet ideas around here. Whether it’s rolling dough at sunrise or giving sage advice to anyone who dares to rush the proofing process, she’s a true kitchen cat—if a little flour-dusted.
Pastry Kitty has become something of a mascot for the pastry side of our chocolate world. When things get hectic in the bakery, she’s the first to remind us to slow down, use real ingredients, and take each recipe seriously (but never too seriously). She insists that quality matters, that patience beats shortcuts, and that a clean apron is a temporary illusion.
The Origins of a Whisk-Wielding Cat
Pastry Kitty made her first appearance in a sketch taped to the side of a commercial oven. It was a quiet day in the test kitchen, and someone doodled a small cat wearing a chef’s hat, standing beside a stack of chocolate-filled croissants.
Since then, she’s shown up in notes, posters, and random kitchen labels (“Don’t Touch – Pastry Kitty’s ganache!”). Her whiskers might be imaginary, but her message is clear: baking is both craft and comfort.
She’s a firm believer in working with intention—never rush a tart, always use chocolate that matches the tone of your dessert, and stay curious. Her favorite saying? “Never trust a mousse that sets too fast.”
A Chocolate Philosophy with Whiskers
Pastry Kitty reminds us that good pastry doesn’t need to be fussy. When she’s in the kitchen, you’ll find her perched next to the cacao powder, keeping watch over the macaron trays or inspecting the ganache consistency with silent approval.
Her chocolate of choice? Our 72% dark. She likes the way it balances sweetness and depth. When she’s working on recipes, she leans toward traditional methods with clean ingredients. That means real butter, flakey crusts, and enough patience to let the chocolate cool just right before layering it into anything baked.
No shortcuts. No artificial flavors. Just cocoa, care, and a lot of stirring.
Favorite Pastry Kitty Bakes
If you’re wondering what Pastry Kitty keeps in her kitchen notebook, we’ve managed to sneak a peek. Some of her go-to ideas include:
- Dark Chocolate Tartlets with Citrus Zest
A blend of our couverture chocolate with just a hint of orange peel, baked into tiny pastry shells. Each one is just a couple of bites, but don’t be surprised if you want more than a few. - Cacao-Dusted Shortbread Stars
Simple shortbread cookies with a fine dusting of high-flavanol cocoa powder—crisp, rich, and not overly sweet. They go well with morning coffee or a late-night kitchen raid. - Almond-Chocolate Pastry Scrolls
Rolled pastry filled with finely chopped dark chocolate and roasted almonds. Baked until golden, with a light brush of cocoa glaze on top. - Pastry Kitty’s Cocoa Butter Truffle Bites
Bite-sized treats made with cocoa butter, oat flour, and a hint of maple. No bake, no hassle—just roll and chill.
Each recipe reflects her motto: let the chocolate shine. Don’t drown it in sugar. Let it be bold, smooth, and present in every bite.
Words of Wisdom from the Whiskered One
Pastry Kitty has been known to leave notes on flour sacks, oven doors, and sometimes in unexpected places like the freezer handle. Here are a few of her favorite mantras:
- “The crust will tell you when it’s ready.”
- “Never let your ganache outshine your filling.”
- “Chocolate is a mood. Treat it kindly.”
- “Your dough doesn’t like stress—just like you.”
- “The magic’s in the second rise.”
They’re more than kitchen quips—they reflect the heart of what we do at Santa Barbara Chocolate. Every recipe, every product, every batch is made with a mix of skill, patience, and care. And if there’s a little magic added in, we have Pastry Kitty to thank.
Spreading the Pastry Kitty Spirit
Pastry Kitty isn’t just a character on a notepad or a mascot on a shelf. She’s a symbol of the creative joy that can be found in the kitchen when things slow down just enough to make space for care. Whether it’s tempering chocolate or folding layers of dough, she encourages us to take each step with purpose.
So the next time you reach for dark chocolate chips or sprinkle cocoa powder into your favorite batter, think of Pastry Kitty—watching from a sunlit corner of the bakery, tail wrapped neatly, approving of your methodical measuring and thoughtful mixing.
If you're looking for more pastry inspiration, keep an eye on our site and socials. There’s always another story—or recipe—just around the corner.
