b. patisserie
Mille Feuille
Raspberry Sugar Brioche
10 Hour Apple Tart
Blackberry Croissant
Grand Macaron
Chocolate Chip Cookie
Liquid Chocolate Almond Croissant
Kouign Amann
I first experienced Belinda Leong’s pastry at Manresa and I tasted it again at Four Barrel Coffee; both times were impressive and thus when I found out that the chef would be opening her own brick and mortar patisserie it instantly went on my must visit list – at the very least it would make an admirable breakfast or midday snack, but at its best I assumed it could add another example to the growing list of why a trip to The Bay Area for pastry can be every bit as good as a trip to Paris for the same…and after three visits in nine days I’m rather confident saying that b. patisserie fulfilled the later. Classically trained and now housed in a large, open space with plenty of working room and a well trained staff much of what I loved about b. patisserie was the atmosphere – bright, airy, high ceilings, flowers, and sunlight with marble and steel keeping it slightly modern…plus the pastries, all on display behind glass stretching a curved counter around the workspace. Tasting eight pastries plus a sample of the team’s house made granola not a single item during my visit was less than delicious but showing an incredible skill set with laminated pastry the true standouts were the signature Kouign Amann and Choaolate Almond Croissant, both purchased while still warm and both spilling semi-liquid contents on a shattering first bite – the Breton pastry pure butter and the croissant dark chocolate. Not to be outdone, a second visit found the Mille Feuille being constructed a la minute and the confit apple tart fresh from the oven – both as good as any I’ve had stateside or overseas.
