B Patisserie in San Francisco, CA
Breakfast is an important meal (well, all meals are important...) and we were looking for some fantastic places in San Francisco. Jodi's cousin, Rebecca, gave us few spots in the city that were quite accessible from our hotel, either walking distance or using Uber. B Patisserie was one of them. And I have to say, I did to regret it! Result of the collaboration of Belinda Leong (the B of the name), a pastry Chef with an incredible resume and Michel Suas, another pastry Chef with also an impressive resume (he established the San Francisco Baking Institute in 1996), this is the kind of place where choices are difficult considering all the mouth watering food in front of you.
Inside B Patisserie in San Francisco, CA
We went on a week day after 9am and the place was packed. Luckily, we found a seat outside, where they have few tables. After we ordered, they gave us a number that we put on our table and few minutes later, they brought our food and beverages.
Order number at B Patisserie in San Francisco, CA
Breakfast at B Patisserie in San Francisco, CA
We decided to get (from left to right): the banana chocolate almond croissant, the Kouign Aman and the Pain Suisse.
Breakfast at B Patisserie in San Francisco, CA
Banana chocolate almond croissant at B Patisserie in San Francisco, CA
Kouign Aman at B Patisserie in San Francisco, CA
Pain Suisse at B Patisserie in San Francisco, CA
First, the banana chocolate almond croissant: there is no doubt that chocolate and banana pair well together and I admit that I was a bit worry that it would be too sweet as it is often the case with chocolate almond croissants. Well, that was not the case at all and it was sublime. I also liked the crunchiness of the croissant that gave a nice texture to the whole thing. However, I admit that the Kouign Aman was my favorite: crispy, buttery and delightfully sweet, I was glad they were proposing it (in New York, you can have a Kouign Aman at Dominique Ansel Bakery or at Bouchon Bakery in the Time Warner Building). Last was the Pain Suisse, a viennoiserie that I rarely see in bakeries, made with a vanilla cream and chocolate. This was delicious, flakey and a bit crunchy.
We definitely had a great breakfast at B Patisserie and I am glad in a way that they were not located next to our hotel, because then, I would have been there every single day (that does not sound that bad though...).
Enjoy (I did)!
If you like this post, the photos or the blog, please feel free to share it or post a comment. Merci!
