By Kate Malin
Self-taught baker Cristina “Kika” Arantes came to San Francisco by way of Brazil, bringing with her a love of baking and all things chocolate. A self-taught chef and baker, Kika worked in kitchens all over San Francisco before deciding it was time to open her own business. With the help of La Cocina, a non-profit food business incubator geared towards women, Kika launched Kika’s Treats in 2006 and began producing chocolaty sweet confections full time, following the guiding principle that everything is better when covered in chocolate.
After several successful years in business, Kika was approached for a collaboration by her fellow chocolate lovers at Dandelion Chocolate, a small bean to bar chocolate factory also based in San Francisco. Kika’s Coconut Shortbread, covered in Dandelion’s 70% chocolate is part of the special line of treats that came from the collaboration. Crisp coconut shortbread made with rapadura (unrefined cane sugar) is covered in dark, rich chocolate for perfectly sweet and crunchy bite. Eat these treats on their own or, for a nostalgic snack, pair with a cold glass of milk.
Kika’s Treats Coconut Shortbread with Dandelion Chocolate is available at KikasTreats.com and at Dandelion Chocolate stores in San Francisco. Kika’s Treats is a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.
From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.
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