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Much to our waistline’s dismay, this city already has a pretty rich bakery scene. (Somebody please stop us from polishing off an entire loaf of Tartine bread.) Here’s a rundown on the latest crop and what’s worth the calories:

Banana pain au chocolat at Le Marais Warm chunks of banana are delicately woven into a flaky dark-chocolate croissant at this new Parisian café in the Marina. Also on the sweet side are brioches, tarts and gateaux (a.k.a. cakes). On the savory side are a mix of quiches and a mighty croque monsieur. 2066 Chestnut St.; 415-359-9801 or

Rum custard bomboloni at The Heartbaker At this Inner Richmond bakery, it’s all about the bomboloni (Italian doughnuts) stuffed with decadent fillings such as lemon curd or Nutella. Keep a hungry eye out for specials like the pumpkin bread pudding in Jack Daniel’s caramel sauce. 1408 Clement St.; 415-592-6008 or

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Image courtesy of Virginia Miller

House-baked bagels at 20th Century Cafe Call ahead to inquire if Michelle Polzine is making her crispy-on-the-outside, doughy-on-the-inside bagels that day. If not, you’ll still find plenty to indulge in at her patisserie in Hayes Valley. Sweet (e.g., rhubarb) or savory (e.g., sauerkraut) tarts are served alongside sea-salt chocolate-chip cookies and other treats. 198 Gough St.; 415-621-2380 or

Mom?s original cheesecake lollipops at Pop Art Bakeshop At artist and pastry chef Jason Henry?s new Oakland haunt, the specialty is cheesecake lollipops, made from a family recipe and super-fresh ingredients. Mushroom and leek biscuits are served in the morning, and beef and bacon ?pop pies? are on the lunch menu. 2307 International Blvd., Oakland; 510-536-7677 or

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