b. patisserie

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 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.

The Space

Small, usually busy. Counter seating and a few tables. Lines on weekend mornings, especially before noon.

Practical Info

Price: Pastries $4 to $8, tartines $10 to $12
Reservations: None. Weekday mornings have the best selection and shortest wait.
Hours: Confirm via bpatisserie.com
Address: 2821 California Street (at Divisadero) in Lower Pacific Heights