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Chances are you’ve tasted (or in our case, stalked) Belinda Leong’s confections. She established her reputation as a top-notch pastry chef long before opening B. Patisserie a few weeks ago.
The sugarcoated road that led to her own bakery included stints as a pastry chef at Gary Danko and Manresa. She lured her sweet-toothed followers with a series of pop-up shops around the city over the past year, which drew lines around the block.
Now you can stop on California Street whenever you crave her signature treats, like the kouign (pronounced “queen”) amann, a more complex cousin of the croissant. We swooned over its extra-crisp crust and sweet layered center, which is sometimes filled with chocolate or jam.
Leong serves up coffee cakes, scones and croissants in the a.m. In the afternoon, open-faced tartines from the San Francisco Baking Institute are served alongside decadent pastries, including caramel-lacquered mille-feuille (a creamy, layered French delicacy), a ten-hour apple tart and an assortment of macarons in traditional and unexpected flavors such as Snickers.
Along one of the walls, Leong has created a pastry mural of sorts that will change seasonally; currently, the painted branches of a tree are adorned with leaves made of blue and metallic macarons. Resembling works of art, her pastries are almost too beautiful to eat. Almost.
2821 California St.; 415-440-1700 or facebook.com/b.patisserie
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