Field Trip

My Favorite Bakery: b. patisserie

b. patisserie is my new favorite bakery in San Francisco on California Street. The “b” stands for Belinda Leong. She was the pastry chef at Manresa in Los Gatos, and worked with another of my idols, Pierre Herme, then opened “b” with partner Michel Suas. Michel founded SFBI, the San Francisco Baking Institute. This is my third visit and the quality is amazing. Her Vienoisserie are perfection, simple and complex all at the same time. The shop is inviting;  open, airy and sparkling clean. Belinda and Michel have been there every time I have visited. Even though I see skilled bakers at Gayle’s, it is great to watch them practice their craft. You know the kid in a candy store expression? That’s me in a bakery I love.


Belinda Leong graciously stepped away from the pastry table for me to take this pic. 


Kouign-Amann. Flaky caramelized butter and sugar magic. A traditional pastry from Brittany.


Bostock with passion fruit.  My current favorite. The description of Bostock is an almond toast.  That doesn’t come close to describing their moist custardy and texture and depth of flavor.


Ten Hour Apple Tart aka the best crumb cake ever.


Almond Croissant, done everywhere but not like this…     


Granola Bags waiting to be sealed.


Michel in white apron.


Lemon Tartes and Chocolate Hazelnut Mousse. How do they get the chocolate glaze so thin???

I came away with two full boxes of  pastries, plus, a tube of intensely chocolatey shortbread. As I was leaving, Belinda gave me “two for the road”. How did she know I wanted to try the shortbread but didn’t want to open the tube? I am hoping they will publish a book soon so I can see if I can get a little insight on how they make their magic.

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