New Yorkers have their cronut craze, but here in San Francisco, we line up for our own baked goods of the moment. Here are six to try now for an indulgent taste of the city.
The Rebel Within
The specialty item at Craftsman and Wolves, a modern patisserie from James-Beard-nominated chef William Werner, is a savory breakfast muffin that has Asiago cheese, green onion and breakfast sausage baked into the mix and a full, soft-cooked farm egg in the center. Praised by GQ and Bon Appétit magazines, it sells out nearly every day. 746 Valencia St., 415.913.7713
Chef Belinda Leong of B. Patisserie has been perfecting her version of this treat, something like a caramelized croissant, for eight years. With origins in Brittany, France, it can be thought of as a mix between a palmier cookie and a croissant. Flaky, light, crunchy, gooey, buttery and addictive: all are fitting descriptors. 2821 California St., 415.440.1700
This decadent pastry from the popular local chain La Boulangerie starts in the French tradition: A baked plain croissant is cut in half and filled with frangipane (almond cream) before going back in the oven. This version, however, has a slight twist, with extra frangipane and shaved almonds added on top. 222 Sutter St., 415.989.5010
Like a traditional croissant (but different from the Kouign Amann listed above), the signature pastry from the Oakland-based bake shop Starter Bakery is layered with salted butter. But unlike a croissant, it's also layered with sugar and baked in a pan lined with more butter and sugar. The result is buttery, salty, sweet and caramel-y. Three varieties are made fresh everyday: traditional, chocolate (made with TCHO 68 percent) and seasonal fruit (currently fresh figs with raspberry and almond frangipane). Available at Reveille Coffee Co., 200 Columbus Ave. and Coffee Bar, 101 Montgomery St.
This flaky bun is a cult favorite at the internationally famed bakery Tartine in the Mission neighborhood. It’s made with laminated croissant dough, which makes for a light and layered interior and a crisp and intensely caramelized exterior, and sugar and cinnamon. Orange zest gives a subtle, fresh tang that balances the buttery sweetness. 600 Guerrero St., 415.487.2600
The most popular pastry at the gluten-free confectionary Mariposa Baking Company is also free of dairy and nuts. Soft, sweet and cinnamon-y, it’s a perfect breakfast treat. 1 Ferry Building, 510.595.0955