b. patisserie

What you need to know

b. patisserie opened on California Street. Pastry chef Belinda Leong trained at Pierre Hermé in Paris before partnering with Michel Suas, founder of the San Francisco Baking Institute, to open the shop. Leong and Suas won the James Beard Award for Outstanding Baker in 2018.

The Food

Kouign-amann: The signature item. A Brittany-style caramelized pastry, buttery and crisp, in classic and seasonal variations including chocolate-hazelnut and fruit. Kouign Amann Day in June produces around 5,000 of them.
Croissants: Including a chocolate-banana-almond version.
Macarons in rotating flavors.
Scones: Five or six varieties, baked fresh daily.
Tartines: On house-made levain bread.

Weekend specials include chocolate chip banana bread and French tart flan. The kitchen is open and visible from the counter.

Locations

California Street (main): 2821 California Street at Divisadero. The full range, the open kitchen, the tables.
Union Square kiosk: 350 Powell Street, open since March 2025 in the kiosk on the east side of the square. A grab-and-go selection rather than the full shop: kouign-amann, croissants, macarons, scones and coffee. This is the one most visitors will walk past, and it is the reason you no longer have to cross town for the kouign-amann.

The same team also runs b. on the go directly across California Street at 2794, which is the savoury sibling: roast meats, sandwiches and salads rather than pastry.

The Space

The California Street shop is small and usually busy. Counter seating and a few tables. Lines on weekend mornings, especially before noon. The Union Square kiosk is a counter with outdoor seating in the square.

Practical Info

Price: Pastries $4 to $8, tartines $10 to $12
Reservations: None. Weekday mornings have the best selection and shortest wait.
Hours: The California Street shop is closed Mondays and Tuesdays. Confirm current hours for both sites via bpatisserie.com, which at the time of writing lists only the California Street address.