b. patisserie
The Verdict
"The kouign-amann is the essential order. Go on a weekday morning to skip the weekend line. Closed Monday and Tuesday."
What you need to know
b. patisserie opened in 2013 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 reason most people first walk in. A Brittany-style caramelized pastry, buttery and crisp, in classic and seasonal variations including chocolate-hazelnut and fruit. Kouign Amann Day in June produces about 5,000 of them.
Croissants: The chocolate-banana-almond version justifies the line.
Macarons in creative flavors.
Scones: Five or six varieties, baked fresh daily.
Tartines: On house-made levain bread for a more substantial visit.
Weekend specials include chocolate chip banana bread and French tart flan. The kitchen is open, so you can watch the bakers work while you wait.
The Space
Small, usually busy. Counter seating and a few tables. The open kitchen is the main visual feature. Lines on weekend mornings, especially before noon.
Practical Info
Price: Pastries $4 to $8, tartines $10 to $12
Reservations: None. Weekday mornings get the best selection and shortest wait.
Hours: Confirm via bpatisserie.com
Address: 2821 California Street (at Divisadero) in Lower Pacific Heights
📍 Location: This restaurant is in Pacific Heights. Explore the neighborhood →
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