Tartine Bakery ★ 4.7
Tartine Bakery in San Francisco is Chad Robertson and Elisabeth Prueitt's Guerrero Street original, redrawing what a country loaf and a morning bun.
TipCountry loaves come out at 16:30; queue from 16:00 to be sure of one.
9 bakeries in San Francisco, editor-picked for bakeries open sunday. Bakeries baking on sundays. All bakeries in San Francisco.
b. Patisserie ★ 4.7
b. Patisserie in San Francisco is Belinda Leong and Michel Suas's Pacific Heights cafe with the city's best kouign-amann and a Paris-trained pastry programme.
TipThe kouign-amann is best within 90 minutes of the bake; ask the counter for the timing on the next tray.
Arsicault Bakery ★ 4.7
Arsicault Bakery in San Francisco is Armando Lacayo's Inner Richmond counter, named America's best croissant by Bon Appetit and still drawing a 09:30 queue.
TipPlain butter croissant, not the almond; the lamination tells the whole story.
Neighbor Bakehouse ★ 4.7
Neighbor Bakehouse in San Francisco is Greg Mindel's Dogpatch counter, with the everything croissant and chocolate babka that started a small national.
TipEverything croissant sells out by 11:30 on weekends.
Acme Bread Company ★ 4.6
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.
TipGet there before noon on Saturday; the levain sells out by 13:00 when the market is in full swing.
Jane the Bakery ★ 4.5
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.
TipThe cardamom morning bun is the dark-horse order; ask if they have any left after 11:00.
Devil's Teeth Baking Company ★ 4.5
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.
TipBeignets are fried to order on weekends; ask for them with the powdered sugar on the side.
Josey Baker Bread ★ 4.5
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.
TipThe toast counter at The Mill uses these loaves; eat in once before you take a loaf home.
Boudin Bakery ★ 4.2
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.
TipThe bakery's behind-glass museum at the Wharf is free; the clam chowder bowl is the canonical order.
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