7x7 reports that Absinthe's pastry chef Luis Villavelazquez has been making Boriana's bomboloni for a while now but he will be opening his own sweets & bomboloni stand at the Ferry Bldg on Thursdays, so will he still be providing Boriana's bomboloni? I don't know.
I haven't been thrilled with chef Luis in the past, specifically his insane desserts at Orson that he wanted to "challenge" his diners with (his own word). For example, he had a dessert I personally thought tasted like smoked creamed turkey (containing tapioca balls and smoked tea leaves) and a lackluster cornbread with bacon and blueberries. But he has moved on to a more refined restaurant so I'm willing to keep my mind open to his future creations. He is supposed to have a maple-bacon bomboloni at his new stand, which sounds like it's worth trying.
But who used to make the precious bomboloni we are now so wistful over? Someone on the Chowhound board believes Boriana got her bomboloni from a chef at the Four Seasons Restaurant/Hotel in East Palo Alto and that this same chef now makes the bomboloni for Caffe Del Doge in Palo Alto.
Do you have any insider information to share about this?