Susie Gelbron, the Carrot, and Julie Walker, the Stick, founded Carrot & Stick Press in 2000. After earning MFAs from the California College of Arts and Crafts, the gals started their company using a borrowed press in a drafty barn behind their professor’s Berkeley home. Now they produce cheerful paper goods out of their Oakland, California studio. The collection mixes form and function, old-fashioned sensibility and newfangled design. We’re fans of the lobster themed paper place mats, which dress up outdoor or television-side dining.

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The Asian influences are heavy, though not exactly authentic, at Betelnut, but the environment is conducive to trying practically every small plate on the menu if you bring a party of five (sharing is highly encouraged). Come Sunday afternoon, we’ll be snagging a sidewalk table, a refreshing papaya salad and pork dumplings, and a Mai Tai (or three) and soaking up the scene on San Francisco’s Union Street, not to mention intercepting all the gossip on the latest hot spots. We call this research.

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When sipping tea becomes a bore you know it’s because you aren’t sipping from proper cups. These unconventional porcelain designs by James & Tilla Waters will rouse you out of the doldrums. The beautiful, refined and highly functional ceramics are made in rural Carmarthenshire. The delicate, decadent look is achieved with a traditional wheel and each cup is unique and custom-made to order. Adorable!

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As if San Diego’s Hotel Del Coronado weren’t slick enough, now it’s got bragging right to Eno , a stylish alternative to traditional wine bars with more than 50 superb vino selections offered by the bottle, glass, or flight and served in Riedel crystal. Lovers of fine wine, cheese, chocolate and brown sugar (we’re of course referring to the beach sands that surround the location) elicit a glow that lasts for days. We’re getting nostalgic just thinking about it—and we were just there last weekend!

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This fantastic and original apple cup and leaf plate in clean and sober Scandinavian design is made of porcelain. Cup and plate are parts of defyras own porcelain series Sushi-Zara. The series also include plates with different patterns. The cup and the plate is made in Japan and has very high quality. Designed by Lena Thak Karlsson, Sanna Haverinen, Anna Hjert and Anna Lång.The Swedish design group has also made beautiful, original plates for serving sushi, cookies or small dishes. The plates have different shapes and patterns that can be combined. The plates are part of defyras own porcelain series Sushi-Zara.

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This is a luxuriant limited edition tea, which means when it’s gone, it’s gone. Act fast, foodies. The flavor is Rose Petal Full Leaf, designed with none other than the Queen of Hearts in mind. It’s a truly royal blend with the light spice of delicate, young rose buds and petals and the sweet fullness of China black tea. A Victorian tradition, this delight is the perfect accompaniment to your fine China cups and perhaps your favorite biscotti.

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Finally a bag made for loafing around town. Bamboo-bag is a fledgling company run by three friends who turn naturally antimicrobial bamboo fabric into totes for carrying or storing loaves. This loaf pouch can hold two one-pound loaves or a single challah bread. It’s designed to fold neatly into itself, which means it easily fits into a pocket or purse (neat!). Send the company your favorite bread recipes to be shared with other carb lovers.

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Years ago in Switzerland, people came together at choco shops to savor sweets and catch up with friends. As time passed, coffee became part of the routine, then small pastries, inevitably resulting in the emergence of the bona fide confiserie. Well, now Schoggi brings the luxurious swiss confiserie to San Francisco’s Yerba Buena Lane, offering imported Swiss chocolates (natch) that are too good to go un-nibbled.

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In Culver City, California, Fraiche Restaurant impresses with rustic French and Italian fare by Executive Chef Jason Travi. The flavors remind us summer trips in which we tasted our way through the European countryside. Think fruits de mer, handcrafted salumi and charcuterie, boudin noir with beluga lentils and wilted mustard greens, and agnolotti with osso buco and Swiss chard. Even the intimate space itself evokes fond memories of Europe (snag a table with a view of the open kitchen or in the sunken lounge with copper-topped bar).

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Vegans have spoken and the consensus is clear: they love Bay Area-based People’s Donuts (the region’s first handmade, vegan creations). For months, the makers worked diligently to get the recipe just right and now they’re considered coveted sweets. Made fresh every single day from organic ingredients, the company is based (at least temporarily) out of Éclair Bakery in Berkeley. If you can think of a fabulous new flavor, or if you own a shop and would like to carry these goodies, give them a shout on their Myspace or Yelp profiles.

Technorati Tags: Charles & Marie, Epicurean delight, Sweets