Jennie Lorenzo was raised in Manila, the Philippines, but she understands the San Francisco psyche. "People here prefer artisanal foods," she says. "If I do something strange, it won't be a top seller." To stay creative, she morphs the classics, like this riff on the French gâteau basque, a dense cake of almond custard and cherries.
Slideshow: More Excellent Pies & Tarts