{"id":6604,"date":"2015-01-09T17:26:31","date_gmt":"2015-01-10T01:26:31","guid":{"rendered":"http:\/\/chocolatebythebay.com\/magazine\/?p=6604"},"modified":"2024-12-16T12:30:20","modified_gmt":"2024-12-16T20:30:20","slug":"farrell-confections","status":"publish","type":"post","link":"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/farrell-confections\/","title":{"rendered":"Farrell Confections @ Oracle Caf\u00e9 300 \u2013 closed"},"content":{"rendered":"<figure id=\"attachment_7516\" aria-describedby=\"caption-attachment-7516\" style=\"width: 630px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-7516 size-full\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/06\/farrellcase.jpg\" alt=\"Farrell Confections case\" width=\"630\" height=\"673\" srcset=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/06\/farrellcase.jpg 630w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/06\/farrellcase-320x342.jpg 320w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/06\/farrellcase-348x372.jpg 348w, https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2015\/06\/farrellcase-200x214.jpg 200w\" sizes=\"auto, (max-width: 709px) 85vw, (max-width: 909px) 67vw, (max-width: 984px) 61vw, (max-width: 1362px) 45vw, 600px\" \/><figcaption id=\"caption-attachment-7516\" class=\"wp-caption-text\">Farrell Confections case<\/figcaption><\/figure>\n<h4>300 Oracle Pkwy, Redwood City<\/h4>\n<p><a title=\"San Francisco Peninsula tour\" href=\"https:\/\/chocolatebythebay.com\/magazine\/d-i-y-tours\/san-francisco-peninsula-tour\/\"><strong>SF Peninsula DIY Tour Stop<\/strong><\/a><\/p>\n<p>2017: This location no longer makes chocolates. Ian Farrell is now Executive Pastry Chef at Bon Appetit\u2019s in-house Bakery 350 making cakes and pastries for weddings and special events.<\/p>\n<h2>Chocolate on campus<\/h2>\n<p><a href=\"https:\/\/chocolatebythebay.com\/magazine\/d-i-y-tours\/chocolate-icons\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-4394\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/03\/72FactoryStore.png\" alt=\"Factory Store\" width=\"72\" height=\"68\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-4396\" src=\"https:\/\/chocolatebythebay.com\/magazine\/wp-content\/uploads\/2014\/03\/72LocalChocolatier.png\" alt=\"Local Chocolatier\" width=\"72\" height=\"68\" \/><\/a>Pastry Chef Ian Farrell,\u00a0Executive Pastry Chef for Bon Appetit, the upscale on-site restaurant company that provides full food-service management at Oracle Corporation (among 500 others), bakes pastries and cakes for Oracle Caf\u00e9 300\u2019s bakery, but also is also in charge of making truffles and other confections available there or through his website.<\/p>\n<h3>CBTB mentions<\/h3>\n<ul>\n<li><a href=\"https:\/\/chocolatebythebay.com\/magazine\/local-chocolate\/get-the-value-pack\/\">Get the value pack<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Farrell&#8217;s Confections closed in 2017<\/p>\n","protected":false},"author":1,"featured_media":7445,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-tourpage.php","format":"standard","meta":{"footnotes":""},"categories":[1083,145,146,15,483],"tags":[1473],"class_list":["post-6604","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gone-but-not-forgotten","category-chocolatier-2","category-listingssfba","category-local-chocolate","category-tour-stop-sf-peninsula","tag-closed"],"_links":{"self":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/6604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/comments?post=6604"}],"version-history":[{"count":5,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/6604\/revisions"}],"predecessor-version":[{"id":35773,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/posts\/6604\/revisions\/35773"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media\/7445"}],"wp:attachment":[{"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/media?parent=6604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/categories?post=6604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chocolatebythebay.com\/magazine\/wp-json\/wp\/v2\/tags?post=6604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}