Linger at B Patisserie
Flour+Co’s cheery interior
FLOUR + CO, Nob Hill (1030 Hyde St. between California and Pine, 415-992-7620)
Flour + Co, a cheery little bakery that opened in April, is just what Nob Hill needed. Communal tables and shades of soft baby blue with hints of orange charm in the friendly space thankfully not serving typical baked goods. My first visit was the day they opened and it already felt as if Flour + Co was a neighborhood fixture.
Flour+Co
Owner/baker Emily Day (blog here) is clearly having fun with the likes of monkey bread in the shape of a muffin, or pop tart-esque pastries filled with nutella, banana and chocolate. On the savory side, there might be the smoked salmon (lox) pretzel sandwich, or better yet, the best of both in a tart packed with bacon, brie and apricot preserves. With a cup of Stumptown Roasters (the house coffee) in hand, I find it hard not to want to order everything in site.
Choosing from the goods at Flour + Co
B PATISSERIE, 2821 California St. at Divisadero, 415-440-1700)
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A table at B Patisserie
Lines began forming the first week B Patisserie opened in February. Why? Pastry wizard Belinda Leong already had quite a following dedicated to the French-influenced pastries at her Ferry Building pop-up. Even further back, she boasts fine dining pastry accolades baking at heavyweights like Gary Danko and Manresa.
Leong opened B Patisserie with Thorough Bread and Pastry founder Michel Suas (who Leong met while taking his class at San Francisco Baking Institute), and it is clearly a shrine to all things pastry.
Artful baked goods
Despite selling out of baked goods well before closing in opening weeks, B Patisserie has found its groove. Its bright, airy space encourages lingering with clean walls and yellow chairs. Part Parisian café, part San Francisco bakery, Leong’s beautiful kouign amann (pronounced “queen ah-mahn”) and macarons nod to the French side, while the SF side appears in elegant East-meets-West items like a kalamansi citrus tart or passion fruit-orange yogurt panna cotta served as a layered verrine with citrus cream, grapefruit-orange pulp, lemon gelee, and purple wheat-almond granola.
There’s savory offerings of flammenkuche (Alsatian flatbread) and quiche, or heartwarming baked classics with a twist, like chocolate banana scones. Pull up to the Italian marble counter top and just try to resist over-ordering.