San Francisco,California
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Belinda Leong’s résumé includes Manresa and Gary Danko, but more important, she trained with famed pastry chef Pierre Hermé in Paris. What comes out of her ovens is elegantly modern, supremely Gallic, and yet great tasting. Though her kouign-amann (buttery pastry made with bread flour) has made the biggest splash, for us the true test is the simple croissant, and this one hits the mark.
Last Reviewed
250 2015
Address
2821 California St.
San Francisco,CA
