Today, there might be more chocolatiers in SF than you can shake a stick at, but Michael Recchiuti—the man who started the movement here with Michael Recchiuti Confections, back in 1997—continues to makes some of the finest chocolates and confections in the US. He preys on weak food editors like myself, sending samples of his delights with every holiday. Right now, on my desk there's a box of his beautiful honeycomb-filled chocolate eggs that I'm trying to ignore. (Though of course I've had one. Or three.)
If you can only have one thing this Easter make it be this: Emporio Rulli Bakery's La Colomba Pasquale or “The Easter Dove”, a lighter, more citrusy version of panettone. The fluffy sweet bread made with candied orange peels, almond paste, and powdered sugar is baked in a dove-shaped paper mold. Amazing.
For kids, Cocoabella’s got the ultimate Easter basket ($50). The multicolor weaved basket features delicious milk chocolate covered gummi bears, a milk chocolate egg house, a chocolate bunny and crème brulee Eggs.