San Francisco-based pastry shop b. patisserie is rolling out the red carpet for a special Lunar New Year menu, starting Feb. 12 through Feb. 28.
“Here is our Chinese New Year menu for this year! All the items on this menu will be available both in store and through pre orders from Feb. 12 to Feb. 28,” the iconic bakery reports.
All the items will also be available for pickup in store on all days that b. patisserie is open, starting February 12.
Lunar New Year 2021 – available Feb. 12 through Feb 28
Black Sesame Kouign Amann $4.75
Pandan Kouign Amann $4.75
Almond Jello and Fruit Cocktail $7
Mango Pudding with Evaporated Milk Gelee $7
Black Sesame Tiramisu $7
Milk Tea Cake $7
Tiger Sugar Tapioca Pudding $7
Milk Tea Jam $8.50
Mandarin Orange Tart $7
Coconut Red Bean Tart $7
One of the true gems in San Francisco is b. patisserie, which serves the tastiest kouign amann one can ever imagine. Chef and co-owner Belinda Leong crafted her recipe through years of dedication to perfection. Flaky on the outside. Soft on the inside. A perfect balance of textures.
“I love ingredients that give texture,” Leong says. “Feuilletine, raw sugar, puffed grains, nuts. I bake and create with all my feeling. Baking is up and down due to many factors, so when there are many varying factors, my dough changes or my baking can change. Therefore, I always bake everything with feeling and make changes along the way every day.”
The menu at b. patisserie features a wide variety of creative pastries, ranging from Leong’s Vanilla Cassis Cake (vanilla mascarpone, sable breton, cassis ganache, chiffon cake and vanilla glacage) to the Yuzu Lemon Tart (yuzu custard, lemon cream and lemon confit).
Years of hard work paid off in 2018 when Leong and Michel Suas were announced as recipients of the coveted James Beard Foundation’s Outstanding Baker award. The duo is a multiple-time nominee for the award. Leong began her career as a pastry chef at Restaurant Gary Danko in San Francisco in 1999. After eight successful years, she left the restaurant for Europe to stage at some of the most esteemed restaurants and patisseries in Paris, Barcelona and Copenhagen. After two years in Europe, she returned to the Bay Area and became pastry chef at Manresa Restaurant, a three-Michelin star restaurant in Los Gatos, before opening b. patisserie with Suas, founder of the San Francisco Baking Institute.
In San Francisco, b. patisserie showcases the combination of Leong’s extreme talent with Suas’ vast knowledge and expertise. The bakery is regarded as a star on the culinary scene in the United States.
Suas, a native of France, started baking when he was 14. At the age of 21, he was named the head pastry chef at Restaurant Barrier, in Paris. Barrier was one of 12 French restaurants given the coveted three-star Michelin award. Suas later moved to the San Francisco Bay Area and established the San Francisco Baking Institute.
Suas is excited by the fact that retail bakeries in San Francisco are enjoying a steady upswing in business, driven by a renaissance for fresh bakery products made with high quality ingredients. “The quality of bread and pastry is coming up,” says Suas, who is also proud to say that four San Francisco bakeries are now run by former teachers at the San Francisco Baking Institute, which he founded in 1996.
