Arsicault Bakery is a bakery in San Francisco.
Editorially verified May 18, 2026 by Elliot Marsh, TableJourney editor. Source.
Tip: Plain butter croissant, not the almond; the lamination tells the whole story.
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Address: 397 Arguello Blvd, San Francisco, CA 94118
Jane the Bakery in San Francisco is Amanda Michael's Lower Pac Heights flagship, with a stone-mill grain programme and the city's best whole-grain country.
Worth the queueCountry grain loaf
TipThe cardamom morning bun is the dark-horse order; ask if they have any left after 11:00.
Neighbor Bakehouse in San Francisco is Greg Mindel's Dogpatch counter, with the everything croissant and chocolate babka that started a small national.
Worth the queueEverything croissant
TipEverything croissant sells out by 11:30 on weekends.
Devil's Teeth Baking Company in San Francisco is the Outer Sunset bakery and breakfast counter, with a buttermilk biscuit egg sandwich and the city's best.
Worth the queueBreakfast sandwich on house biscuit
TipBeignets are fried to order on weekends; ask for them with the powdered sugar on the side.
Acme Bread Company in San Francisco runs a Ferry Building counter for Steve Sullivan's 1983 Berkeley bakery, with a pain au levain that defined Bay Area.
Worth the queuePain au levain
TipGet there before noon on Saturday; the levain sells out by 13:00 when the market is in full swing.
Boudin Bakery in San Francisco is Isidore Boudin's 1849 Gold Rush bakery at Fisherman's Wharf, still running a starter through six generations of bakers.
Worth the queueClam chowder in a sourdough bowl
TipThe bakery's behind-glass museum at the Wharf is free; the clam chowder bowl is the canonical order.
Josey Baker Bread in San Francisco is the back-of-house bakery at The Mill on Divisadero, with stone-milled whole-grain loaves and the seedy Adventure Bread.
Worth the queueAdventure Bread (gluten free)
TipThe toast counter at The Mill uses these loaves; eat in once before you take a loaf home.
