Liguria Bakery

What you need to know

Liguria Bakery makes one thing: focaccia. They’ve been making it the same way since 1911 and they close every day when they sell out, which happens fast.

What to Order

Plain Focaccia: Needs nothing but a little olive oil and salt. Dense and chewy with a golden crust.
Tomato Focaccia: A layer of sauce soaks into the bread overnight. The best-seller.
Raisin Focaccia: Sweet without becoming dessert.

Sold by the sheet. Wrapped in paper. Handed over with minimal ceremony.

The Experience

The bakery sits on the corner of Stockton and Filbert across from Washington Square Park. Small storefront, worn wooden counter, paper bags stacked behind it. No fancy displays, no pastry cases.

The Soracco family runs it now and has for generations. Baking starts before dawn. Once the day’s batch is gone the doors close, so showing up at noon often means a closed sign.

Lines form before they open at 8 AM on weekends. Weekday mornings are easier but still need timing. The focaccia keeps a day or two, so it’s worth grabbing more than you need.

Practical Info

Price: Sheets around $5 to $8
Payment: Cards and cash
Hours: Tue-Sat 8am until sold out (often by noon). Closed Sun-Mon.
Address: 1700 Stockton Street
Tip: If the door is closed, you’re too late. Come back tomorrow.

📍 Location: This restaurant is in North Beach. Explore the neighborhood →

What to get

Tomato focaccia (best seller), plain focaccia, raisin focaccia. Buy several sheets — it keeps well.