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Two New Bakeries to Try Right Now
Carolyn Alburger | Photo: Madeline Janning | August 21, 2013
Bombolonis, bouchons, and viennoiseries. Oh my!
From bread puddings to cupcakes, cheesecakes, tarts, flan, quiche, and more, every last crumb at Heartbaker is crafted with meticulous attention to detail. A shout-out is in order for the Nutella bomboloni and the chocolate cupcakes dressed in caramel icing and vanilla bean sea salt.
1408 Clement St.(at 15th St.), 415-592-6008
A new California-style bakery with a decidedly homespun, French bent, Le Marais uses local ingredients to churn out daily breads (levain, rye), bouchons (carrot crème, orange chocolate), viennoiserie (croissants, sweet chausson), salads (heirloom bean, market greens), and sandwiches (ham and gruyère, market vegetables). The pastry cases sit in a Paxton Gate–designed space attractively framed by redwood planks, with light fixtures hooded by Bundt pans.
2066 Chestnut St. (at Steiner St.), 415-359-9801
Originally published in the August 2013 issue of San Francisco