Patisserie in San Francisco's Lower Pacific Heights neighborhood is best known for its French-style pastries—and the long lines that start forming early in the day. Opened by pastry chef Belinda Leong and French baker Michel Suas, the shop has earned a coveted James Beard Award and a stellar reputation for its precise technique and consistently excellent baking. With its marble counters, gleaming pastry cases and chic but understated design, the bakery looks and feels as if it's been plucked straight from a Paris side street.
The Kouign-amann, a buttery pastry from France's Brittany region known for its caramelized sugar crust and delicate, layered dough, is the signature item—shatteringly crisp on the outside, soft and tender inside—and widely considered one of the best in the country. It comes in several varieties, including the classic, a rotating seasonal flavor and a decadent chocolate version.
Croissants are equally mouthwatering—for a truly spectacular and unique treat, opt for the chocolate banana almond flavor—while the cookies, in flavors like chocolate oatmeal toffee and classic chocolate chip, are also worth adding to your order. The savory tartines, served open-faced on housemade bread with toppings like smoked salmon or roasted vegetables, make it easy to turn a pastry run into a full-on meal. Keep in mind that some specialties, like the chocolate chip banana bread, macarons and the classic French tart flan, are baked only on weekends—another reason regulars line up early.
While Leong and Suas bring impressive résumés—she trained in Michelin-starred kitchens in Europe and the Bay Area, while he founded the San Francisco Baking Institute— what really makes B. Patisserie stand out is how approachable it feels. An open pastry kitchen lets customers watch the bakers at work, the cases are always full, the pace is lively and the food is consistently worth the wait.
The vibe: Minimalist but warm, with marble counters and open pastry cases that feel part European café, part pastry lab.
The food: Kouign-amann, croissants and cookies that set the city's gold standard.
The drink: Classic espresso drinks, plus seasonal teas that pair beautifully with any of the pastries.
Time Out tip: If you're aiming for fan-favorites like the chocolate banana bread, French tart flan or macarons, make it a weekend visit—these are baked only on Saturdays and Sundays, giving regulars yet another reason to get in line early.