Jennifer Felton, Pastry Chef at Old Bus Tavern (credit: Kristi Gutierrez)

Jennifer Felton is the pastry chef at Old Bus Tavern, a much talked about restaurant that recently opened in the Bernal Heights neighborhood of San Francisco. Felton is a graduate of the French Culinary Institute in New York. Her industry resume includes stints at NoMad in New York, Saison and Dropbox headquarters in San Francisco. Old Bus Tavern specializes in re-imagined American food classics, cocktails, in-house brew and local craft beer.

Jennifer Fulton, Pastry Chef at Old Bus Tavern (credit: Kristi Gutierrez)

Jennifer Felton
Old Bus Tavern
3193 Mission St.
San Francisco, CA 94110
(415) 843-1938

Jennifer is a Bay Area native with roots in San Mateo. She recently returned to the Bay Area after spending some time in New York to discover a small community feel in a big city. The generosity of fellow chefs with their time and information have made her fully appreciate the kinship of the Bay Area. One of her favorite treats to create with what she sees as endless possibilities is ice cream and sorbet.

Nutella Krispie Truffles
Yield: 20 truffles
Preparation time: 30 minutes, plus chilling time

  • 3 oz milk chocolate
  • 1/2 oz cocoa butter
  • 1 cup Nutella
  • 1 TBS butter, softened
  • zest of 1/2 orange
  • 1/2 cup Rice Krispies
  • milk chocolate for coating
  • cocoa powder for coating


Melt chocolate and cocoa butter using a double boiler. In a stand mixer, gently cream the Nutella, butter and orange zest. Add melted chocolate and paddle until combined. Gently fold in Rice Krispies and transfer to a small metal dish. Cover with plastic wrap and chill immediately. Once firm, chocolate can be scooped into truffles using a Parisian scoop (melon baller). Coat each truffle in tempered chocolate and roll in cocoa powder to finish. Truffles can be held in the refrigerator.

Crumb Cake With Nutella Filling
Yield: One 13 x 9 baking pan
Preparation time: 30 minutes, plus baking time
Crumb Cake

  • 2 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 5/8 cup (1 1/4 sticks) butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 1/4 cups sour cream
  • Nutella for filling

Crumb Topping

  • 3 cups all-purpose flour
  • 1 cup brown sugar
  • 2 TBS ground cinnamon
  • 1 1/2 tsp salt
  • 1 3/4 cups butter, melted
  • 2 tsp cocoa powder
  • 1/2 cup hazelnuts, chopped

For the cake:

In a stand mixer, cream together the butter and sugar. Gradually add the eggs and vanilla. Mix in all the dry ingredients, followed by the sour cream.

For the crumb topping:

Stir together all of the dry ingredients plus the hazelnuts. Add the melted butter and work together until large clumps form.

To Assemble:

Lightly grease and flour a 13×9 pan. Spread 1/2 cake batter evenly in the pan. Pipe or smear Nutella to cover most of the cake batter. Spread remaining cake batter over Nutella. Cover cake with crumb topping. Bake in a preheated oven at 350F for 50-55 minutes.

Nutella Cream (filling for eclairs and as a layer for trifles)
Yield: 3 3/4 cups
Preparation time: 25 minutes, plus chilling time

  • 1 cup butter, softened
  • 3/4 cup Nutella
  • 2 cups pastry cream (recipe follows)

In a stand mixer, paddle the pastry cream and Nutella together until fully incorporated. With the mixer on low, begin to add pieces of the softened butter until fully mixed. Nutella cream can be used right away or refrigerated for up to five days. Nutella cream may also be lightened by folding in whipped cream before using.
Pastry Cream 

  • 2 cups milk
  • 2/3 sugar
  • 5 egg yolks
  • 1/3 cup plus 1 TBS cornstarch
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1 vanilla bean

Combine 1/2 sugar with milk and vanilla bean seeds in a heavy sauce pot. In a large bowl, whisk the remaining sugar with the cornstarch, followed by the egg yolks. Whisk well to fully combine. Heat the milk mixture over medium high heat until hot, but not boiling. Ladle the milk slowly into the egg mixture, whisking well. Return all to the sauce pot and continue cooking and whisking vigorously until it thickens and just boils. Take off heat and stir in butter and salt. Transfer to a clean container and cover with plastic wrap directly on the custard. Allow to cool completely. Pastry cream should be refrigerated and will hold up to five days.

Hazelnut Alfajores
Yield: 30 cookies
Preparation time: 20 minutes, plus chilling time

  • 1 1/2 cups butter, softened
  • 1 cup confectioners’ sugar
  • 2 TBS sugar
  • 1/8 tsp salt
  • 1/3 cup hazelnut meal
  • 3 cups all-purpose flour
  • Nutella for filling
  • Chopped hazelnuts for rolling
  • Confectioners’ sugar for dusting

Sift dry ingredients together. Cream butter and sugars together and add in dry ingredients. Mix until fully incorporated. Chill dough at least two hours. Roll dough out to 1/4″ thick. Cut out circles and place on a parchment lined baking sheet. Bake in a preheated oven at 350F until golden and firm. Allow to cool completely.
To Assemble:
Pipe or spread Nutella on one cookie. Gently press a second cookie on top until the Nutella just reaches the edge. Roll chopped hazelnuts into the Nutella edges, dust with confectioners’ sugar and enjoy.

Banana Nutella Swirl Ice Cream
Yield: 1 quart
Preparation time: 30 minutes, plus chilling time

  • 2 lbs overly ripe bananas
  • 2 tsp lemon juice
  • 1 tsp orange juice
  • 3/4 cup glucose syrup
  • 1 vanilla bean
  • 1 1/2 cups heavy cream
  • 1/2 cup Nutella

Blend together peeled bananas, juices, glucose syrup and vanilla bean seeds. Stream in heavy cream. Chill for 30 minutes. Transfer chilled base to an ice cream maker and process according to the manufacturer’s instructions. Once ice cream is churned, swirl in Nutella and chill in the freezer.