Behind the Scenes with U :Dessert Story
We sat down with the owner of U: Dessert Story, an aesthetic dessert spot in the Bay Area, to discover what makes their creations so unique.
Nestled in both San Francisco and Berkeley, U: Dessert Story is the ultimate place to satisfy your sweet tooth. Known for its fusion of East and West, this innovative dessert cafe has quickly become a favorite among locals and visitors alike. But what makes U: Dessert Story truly special is not just its unique offerings but the passion and creativity of its owner, Tammy, who has poured her heart into creating a one-of-a-kind experience for her customers. We had the pleasure of sitting down with Tammy to learn more about her journey, the story behind U: Dessert Story, and what sets her creations apart.
What inspired you to enter the restaurant industry and eventually open U :Dessert Story?
I’ve been in the restaurant business for over ten years now. My first venture was opening a Thai restaurant when I was just 24 years old, which I ran for two and a half years in San Francisco. Later, I had the opportunity to work as the general manager at Kitchen Story, a popular breakfast spot, for over six years.
The idea for U :Dessert Story came from my love of food and desserts, particularly the unique flavors and experiences from Thailand, Japan, and Korea. I wanted to bring something new to San Francisco, combining Western and Eastern dessert traditions. For instance, our mango sticky rice bingsu is inspired by the traditional Thai dessert but reimagined with Korean-style snow ice. The concept behind the name 'U Dessert Story' is that each dessert is made with love and passion, and when it reaches the customer, it becomes their story, their dessert. Our desserts are very customizable with toppings and sides, so customers have the opportunity to create a dessert that they will love.
Can you tell us about some of your most popular desserts?
Our top three desserts are the mango sticky rice bingsu, the 20-layer crepe cakes, and the brick toasts. The mango sticky rice bingsu is our best seller, especially during mango season when I personally select the sweetest, highest-quality mangoes. Everything is made in-house, from the sauces to the purees.
The crepe cakes are another favorite. We have flavors like Thai tea and coconut, where we blend Western and Eastern tastes. The cakes are less sweet on their own, but when combined with the sauces we provide, they create a perfect balance.
Lastly, our brick toasts, particularly the salted egg yolk toast, are becoming increasingly popular. The contrast of hot and cold, sweet and salty, creates a unique experience that people love.
What has been the most rewarding aspect of being a restaurant owner?
The most rewarding part for me is seeing the smiles on my customers’ faces. I love watching them take that first bite—actually, even before that, seeing them take pictures and enjoy the presentation of the desserts. There’s something special about watching people experience happiness and satisfaction from something I’ve created. That’s my daily reward.
What advice would you give to aspiring restaurateurs?
Becoming a restaurant owner is challenging, but the key is to know what you love and to be familiar with what you’re doing. Passion and knowledge are crucial. If you don’t truly understand or love what you’re doing, you’ll get stuck. But if you have a deep understanding and love for your craft, you can keep creating and moving forward.
How does being near a college campus influence your business?
At our Berkeley location, we’ve created a different vibe compared to San Francisco. The campus atmosphere is lively, with students, families, and professionals all coming together. We’ve also been able to connect more with the local community and plan to offer more local and community benefits in Berkeley.
What does a typical day look like for you?
My days are very dynamic—I’m always jumping around between locations. I start my day with emails and planning, then visit the San Francisco location, talk to my team, and sometimes bring them treats. I spend about three to four days a week at our Berkeley location as well. I’m deeply involved in every aspect of the business, from developing systems and training staff to handling social media, which I love to do personally because it allows me to share my passion directly with our customers.
What’s next for U :Dessert Story?
We do have expansion plans! We’re looking into opening new locations either in the Bay Area or Southern California. Besides our physical locations, we’re also expanding our wholesale business. Our chocolate matcha lava cake and lychee cheesecake are very popular, and we’ve partnered with several restaurants to feature our desserts on their menus.
Who would be your dream customer to visit U :Dessert Story?
I’m a huge fan of Bruno Mars! If he ever came to try our desserts, I’d probably be shaking with excitement. I’m actually going to his concert in Las Vegas soon, so who knows? Maybe one day!
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