Butter & Crumble got its start popping up in the Marina before moving into this North Beach space in fall 2023. Owner and baker Sophie Smith is a rising star of the San Francisco pastry scene, earning nods of approval for her out-of-the-box offerings such as a matcha snickerdoodle cruffin; mortadella, pistachio pesto and gruyere-filled croissant; and aji de gallina pain Suisse. The menu changes regularly but no matter what’s available, expect the unexpected — and expect it to be damn good.

This old-school North Beach bakery sells one thing only: focaccia. Bring cash and get in line for bubbly, chewy focaccia topped with onions, garlic, rosemary, mushrooms, or tomatoes. Served simply on white parchment, the fresh-based focaccia begs to be walked over to Washington Square and enjoyed contemplatively on a park bench. The line does move along, but it never hurts to pregame with a cappuccino.

Chef Nicolas Delaroque has his viennoiserie program down, with golden, flaky pastries such as cruffins and brioche feuilletee beckoning to customers. But the picture-perfect assortment of pate en croute and aspic, an intensely savory and earthy addition, are just as worthwhile. If you have time, for an additional $4 you can eat your pate at the shop and you’ll be supplied with baguette, mustard, and pickles.

Saint Frank is known for its coffee, but with the opening of its bakery Juniper, the team is hoping it’ll also become known for its pastries. Fine-dining pastry chef Andrea Correa of Parallel 37 consulted and set Juniper up with a choux-forward menu using the French pastry shell as a base for sweet and savory versions of the treat — think a tiramisu-inspired version, the “tiramichoux” or a Parmesan-anchovy choux. But there are non-choux reasons to visit, such as the juniper lemon escargot (the sweet pastry, not the snail) and the Cubano croissant with mojo pork, ham, and whole grain mustard.

The bakery innovator who first put kalbijjim short rib stew inside a croissant, Jina Bakes opened an official storefront in fall 2021, making the former pop-up permanent. The French-Korean bakery expanded its menu to include a chewy injeolmi croissant topped with a rice cake and dusted in soybean powder; cream puffs filled with black sesame or hojicha cream filling; and the banoffee croissant, a croissant with bananas, toffee sauce, and whipped cream.

After it was declared the "best croissant in America" by Bon Appétit, Armando Lacayo's flaky creation became subject to overwhelmingly long lines. Years later, the Inner Richmond spot is still drawing hoards for its skillfully executed kouign amann, almond croissants, morning buns, and more. There’s a downtown location at Civic Center, too, which tends to have a shorter wait.

Schubert’s is an institution in the Richmond, known best for its magical Swedish Princess cake, “enrobed” in pale green marzipan. Originally founded by German immigrants in 1911, the bakery now features many old-world European cakes, as well as cookies, tarts, and turnovers.

A trio of fine-dining chefs, coming from Atelier Crenn and Mourad, launched this popular Asian American bakery, instantly recognized for its beautiful kaya toast and tidily cut sandwiches on soft milk bread. It remains take-out only, though there’s a large (and usually crowded) parket out front. If you can snag a table, it’s a great spot to sip a black sesame cappuccino and enjoy a pan de coco or flaky scallion pancake.

This neighborhood favorite on Irving specializes in those crunchy-topped namesake buns. Customers who cannot choose between butter and custard fillings can consult the “family tree,” starting with the “grandpa and grandma” plain pineapple bun and pineapple bun with butter, and getting a little wild with the younger generations filled with matcha or salted egg. There’s also sweet Hong Kong–style milk tea, Chinese and Portuguese-style egg tarts, and pudding.

Day Moon is technically a new addition to the Sunset bakery scene, having opened a new shop this spring on Irving Street. But it’s been a staple of the Clement Street Farmer’s Market for quite a while. Expect crusty, toothsome baguettes; unique items such as rye porridge bread; and small loaves perfect for a household of one or two.

Mad scientist/baker William Werner’s masterpiece, the Rebel Within, manages to capture a soft-boiled egg within a savory, sausage-studded cake. It’s served with a tiny vial of Tabasco salt for added oomph and takes breakfast to a whole new level. Werner has since left Craftsman and Wolves, but beautiful pastries and desserts are still available at the shop, from classic croissants to an “alfajores kouign amann” with dulce de leche ganache and topped with a mini alfajores macaron.

Bernal Heights’s cute corner bakery deals in strong coffee and nostalgic treats.  Originally from Worcester, Massachusetts, hardworking baker-owner Gillian Shaw makes old-fashioned yellow and devil’s food cakes, served whole or by the slice, and in cupcake or mini-cupcake form. It’s a fully loaded case, with pecan sticky buns and sour cream coffee cake, plus egg sandwiches on bulkie rolls and even pot pie.