If you’re looking for something new to satisfy your sweet tooth and savory cravings, look no further. Sugar Toof offers delicious delights from cookies to cakes, as well as a fusion of Filipino and Italian dishes. Ordering is easy by going online, texting, calling or sending a message via Instagram or Facebook.
So, what exactly is Sugar Toof? Sugar Toof is a playful version of sugar tooth coined by Kate Zecchin (That’s me!) and my loving husband, Joe.
Even though I have a degree in Journalism (University of Santo Tomas in the Philippines) and Joe, a degree in Criminal Justice (San Francisco State University), our shared passion for cooking blossomed at a Culinary Course Management in Contra Costa College back in 2015. In 2016, we were fortunate to be selected to fly to Italy to represent our culinary school. Eventually, we graduated in 2017 and married each other soon after. Prior to Sugar Toof, we worked for different restaurants around the Bay Area. I was a sous chef at Gaumenkitzel, a German restaurant in Berkeley and had a stint at Soba Ichi in Oakland. Joe started at Artisan Bistro in Lafayette, moved to Powder Keg in Hercules, hopped to the Italian restaurant Cotogna, and became a sous chef at the French-inspired Verjus in San Francisco.
My Halloween treats in 2018 gave birth to Sugar Toof. I prepared sweet treats like cookies and crinkles to hand out as goodies to the kids in our neighborhood. I placed them in jars, labelled them with Sugar Toof stickers, took photos, and uploaded them on Instagram and Facebook. The treats were a hit! Friends, relatives, and neighbors clamored for more. Joe and I found ourselves selling our delicious delights on special occasions such as birthdays, anniversaries, and holidays. Later on, we added custom cakes and caramel cakes to our repertoire.
We made the savory offerings available in the spring of 2020. A hearty helping of “zlogs” and pasta dishes reflect our Filipino and Italian heritage.
If you’re looking for something new to satisfy your sweet tooth and savory cravings, look no further. Sugar Toof offers delicious delights from cookies to cakes, as well as a fusion of Filipino and Italian dishes. Ordering is easy by going online, texting, calling or sending a message via Instagram or Facebook.
So, what exactly is Sugar Toof? Sugar Toof is a playful version of sugar tooth coined by Kate Zecchin (That’s me!) and my loving husband, Joe.
Even though I have a degree in Journalism (University of Santo Tomas in the Philippines) and Joe, a degree in Criminal Justice (San Francisco State University), our shared passion for cooking blossomed at a Culinary Course Management in Contra Costa College back in 2015. In 2016, we were fortunate to be selected to fly to Italy to represent our culinary school. Eventually, we graduated in 2017 and married each other soon after. Prior to Sugar Toof, we worked for different restaurants around the Bay Area. I was a sous chef at Gaumenkitzel, a German restaurant in Berkeley and had a stint at Soba Ichi in Oakland. Joe started at Artisan Bistro in Lafayette, moved to Powder Keg in Hercules, hopped to the Italian restaurant Cotogna, and became a sous chef at the French-inspired Verjus in San Francisco.
My Halloween treats in 2018 gave birth to Sugar Toof. I prepared sweet treats like cookies and crinkles to hand out as goodies to the kids in our neighborhood. I placed them in jars, labelled them with Sugar Toof stickers, took photos, and uploaded them on Instagram and Facebook. The treats were a hit! Friends, relatives, and neighbors clamored for more. Joe and I found ourselves selling our delicious delights on special occasions such as birthdays, anniversaries, and holidays. Later on, we added custom cakes and caramel cakes to our repertoire.
We made the savory offerings available in the spring of 2020. A hearty helping of “zlogs” and pasta dishes reflect our Filipino and Italian heritage.
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