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  • Writer's pictureJoyce Tang

We're on the move!

Hi Friends,

First, a warm welcome to all of our new friends that read about us in our Eater SF feature article last week! We were so overwhelmed by your enthusiasm and thank you for coming to see us during our last week at Sunday Gather. As you may have read in the article, we’re moving across the Bay to the Bread Project, where we’re excited to have much needed additional space to keep up with our growing demand.

As we get ready to leave San Francisco this week, we've made the tough decision to pause all pastry operations and box sales for the week. This will give us ample time to set up our new kitchen space and enough prep time to continue bringing you our very best pastries. Be on the lookout for our next menu announcement on Monday, October 5. Thanks for your patience and continued support!

Did you know? Our croissants each have 27 layers of butter that are lovingly laminated into our dough. The layers of butter release steam during baking and then coupled with the expanding gas released by the yeast during the proofing process create a very special and delicious pastry. 

Always with love,



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